Best 7 Uncle Bills Pea Filling For Pyrahi Recipes

UNCLE BILL'S PYRAHI DOUGH

Steps:

• In a small bowl, measure water, add yeast,1/2 teaspoon sugar and let stand for about 10 minutes or until frothy.
• In a large mixing bowl, add warmed milk and yeast and stir gently to incorporate.
• Add beaten eggs, 2 tablespoons of sugar, salt, olive oil and mix gently.
• Add flour, 1 cup at a time mixing well after each addition.
• If dough is too sticky, add a bit more flour.
• Turn dough out onto a lightly floured surface and knead several times until dough is smooth.
• Place dough in a lightly greased bowl, turn once to coat.
• Cover with plastic wrap and place dough in refrigerator for 4 hours or longer.
• When ready to use, remove from refrigerator and punch dough down.
• Divide dough into 24 equal pieces and roll into balls that will be the size of a golf ball.
• Roll dough out into rounds on a lightly floured surface to about 1/8" thickness.
• Place about 3 tablespoons of filling mixture of your choice in the center of each round.
• Fold the left and right side of the round towards the center, pinching the dough to crease.
• Bring the other 2 edges towards the center and pinch again to crease.
• Leave a space of about 1/4" slit in the center of the pyrahi.
• Slightly flatten the pyrahi with the palm of your hand.
• Place pyrahi on a lightly greased cookie sheet, cover with a damp cloth and let rise for 25 to 30 minutes.
• Bake in preheated 400 F oven for 25 minutes or until lightly browned.
• Remove from oven and brush with melted butter.
• Serve with melted butter and sour cream or yogurt.
• To re-warm the pyrahi, heat a frying pan on medium heat, add 1 tablespoon of butter, add the pyrahi, cover and fry for 1 1/2 to 2 minutes, turn over and fry for another 1 to 1 1/2 minutes.

UNCLE BILL'S PEA FILLING FOR PYRAHI

Steps:

• If using split green peas, add to saucepan, cover with water and cook until just tender.
• Drain and mash.
• Add sugar, salt and butter and mix well.
• Use about 3 tablespoons of mixture for each pyrahi.
• If using fresh or frozen green peas, place in a microwave safe dish, add 2 tablespoons of water and microwave on HIGH (full power) for 4 minutes or until cooked.
• Drain and mash.
• Continue preparing filling as noted above.

UNCLE BILL'S FRESH YOUNG PEA & VEGETABLE SOUP

Steps:

• In a cooking pot on medium-high heat, melt butter and add olive oil.
• Add chopped onions and saute' on medium-high heat for 5 minutes.
• Add garlic and saute' for another 2 minutes.
• Add chicken broth and water and bring to boil.
• Add chicken soup base, cubed nugget potatoes, and cook for 4 minutes.
• Add carrots, dill weed, parsley and continue to cook for another 5 minutes or until carrots are just tender, but still firm.
• Add cauliflower, celery, young peas, red pepper, green onion, white pepper, seasoning salt, Idaho potato flakes and cook for another 3 to 4 minutes.
• Reduce heat and add whipping cream slowly, stirring all the while when adding.
• Adjust seasonings to taste.
• Remove soup from heat and let stand for 10 minutes before serving.
• Refrigerate any unused portions.

UNCLE BILL'S FRESH BEET FILLING FOR PYRAHI

Steps:

• Wash and scrub beets, cut off the tails and the end.
• In a saucepan, add beets, just cover with water and bring to boil.
• Reduce heat and cook until beets are just tender, about 30 minutes.
• Drain and immediately pour cold water over beets.
• When cool enough to handle, remove skins and discard.
• Grate beets.
• In a mixing bowl, add grated beets, sugar and salt, mix well.
• In a frying pan, melt butter, add beet mixture and saute' for 5 minutes stirring occasionally.
• Let cool slightly before using.
• Use about 3 tablespoons of filling for each pyrahi.
• You can also use canned regular beets.
• Grate the beets and prepare them as above.

UNCLE BILL'S POTATO FILLING FOR PYRAHI

Steps:

• In a saucepan, add potatoes, cover with water and cook until tender.
• Drain well and mash potatoes, set aside.
• In a frying pan, melt butter.
• Add onions and garlic and saute' for 5 minutes or until onions are translucent.
• In a mixing bowl, add potatoes, sautee'd onion/garlic, beaten eggs, salt and pepper and mix well.
• Use about 3 tablespoons of mixture for each Pyrahi.

UNCLE BILL'S RED KIDNEY BEAN FILLING FOR PYRAHI

Steps:

• In a saucepan, add canned beans including liquid.
• Bring to boil, reduce heat and simmer for 5 minutes.
• Remove from heat and mash beans.
• Add whipping cream, sugar and salt and mix well.
• Use about 3 tablespoons of filling for each pyrahi.
• You may also use dried beans, 3 cups.
• In a saucepan, add beans, cover with water and cook until tender.
• Drain, but reserve 1 cup of liquid.
• Mash beans, add 1 cup reserved liquid, whipping cream, sugar and salt and mix well.
• You may also use other legumes of your choice.

UNCLE BILL'S PEROGIE DOUGH

Steps:

• In a large size mixing bowl, mix together eggs, milk, whipping cream, sour cream and salt and whisk until well blended.
• Add baking powder and blend until incorporated.
• Add flour one cup at a time and whisk well the first two cups.
• Add the third cup and now mix using a large plastic spoon or a wooden spoon.
• Add the fourth cup and continue mixing with a spoon.
• At this point, you may not be able to pick up all the flour, so roll out the contents onto a lightly floured surface.
• Knead the dough until it becomes smooth and shiny.
• If the dough is still sticky add a bit more flour and continue to knead until it is not sticky and does not stick to your hands.
• Break dough off into chunks and roll between your hands to the size of a golf ball.
• On a lightly floured surface, firstly flatten the dough ball with the palm of your hand to about 1/2-inch thickness, then coat each side very lightly with some flour.
• Using a heavy rolling pin, (I prefer a marble rolling pin), start to roll out the dough.
• As you are rolling, the dough should stick to the rolling pin.
• When this happens and the dough is almost all the way around the rolling pin, peel the dough off as it should come off very easy.
• Place the dough back on the rolling surface with the side that was against the rolling pin should now be on the rolling surface.
• Very lightly, dust the top surface ONLY with a bit of flour.
• Start rolling again, roll back and forth, then side to side to try and keep the dough round.
• The dough should now be sticking to the rolling surface and not onto the rolling pin.
• You will note that the dough does not "snap" back to a smaller round.
• Should this happen, just re-roll again.
• When finished rolling, the dough should be about 1/16-inch in thickness.
• Open the Mini Form (photo above) and rub the surface with some flour, this will prevent the dough from sticking to the Mini Form.
• Place the rolled dough over the Mini Form and make sure that the dough is well over the edges of the Mini Form.
• Place about 1 heaping tablespoon of your choice of filling in the center of the dough.
• Pick the Mini Form up and close it slightly.
• If necessary, push the filling down just a bit.
• Now fold the Mini Form completely shut and press tightly.
• Hold the Mini Form closed and remove excess dough with your thumb or finger. This helps seal the edges of the dough.
• Use the excess dough to form more dough balls.
• Open the Mini Form and the perogi should drop out easily.
• Set perogi aside until you prepare more.
• Continue to make perogies with the remaining dough.
• You can use whatever size of Mini Form that you desire, the 3 1/4" or 4". Five and 6" Mini Forms are also available.
• COOKING INSTRUCTIONS.
• In a large cooking pot or pasta pot, fill 3/4 full with water and bring to a boil.
• Add 1 tablespoon of salt and 2 tablespoons of extra virgin olive oil or a good vegetable oil.
• Gently add about 8 to 10 perogies to the pot, stir gently with a slotted spoon and bring back to boil.
• Cook, uncovered for 2 to 3 minutes or until perogies float to the surface.
• Remove with a slotted spoon into a bowl.
• The perogies may be eaten immediately with some butter or margarine, a dollop of sour cream and a sprinkling of chopped green onions or chives.
• The amount of perogies may vary depending on the size of Mini Form you are using.
• If desired, preheat a frying pan to medium-high heat, add 3 tablespoons of butter and 1 tablespoon of olive oil or vegetable oil.
• Add some finely chopped onions to the frying pan and sauté for 2 minutes.
• Now add the perogies, cover and lightly fry until they are lightly browned on both sides, turning once.
• Serve immediately with more butter if desired, a dollop of sour cream, chopped green onions or chives and even some cooked chopped bacon bits.
• These perogies freeze well.
• After the perogies are boiled, place them on a cookie sheet (absorb any water with paper towels).
• Place sheet in freezer for at least 2 hours until perogies are frozen.
• Place them into freezer bags or vacuum seal bags in whatever quantities are best for you and return the sealed units back to the freezer.
• The perogies will last from 6 months to 1 year when frozen.