Baked Potato and Cheese Filled Pyrizhky with Cream Dill Sauce

[Olga Drozd]

Baked Potato and Cheese Filled Pyrizhky with Cream Dill Sauce

DOUGH:

1 1/2 Tablespoons yeast
1 Tablespoon sugar
1 cup warm water

4 eggs, beaten
1/2 cup oil
1 teaspoon salt
1 cup milk, scalded
1/4 cup butter, add to hot milk and cool
1 cup warm water
2 Tablespoons sugar
8 cups all purpose flour, approximately

Dissolve sugar and yeast in 1 cup warm water.

Beat the eggs, oil, salt, add yeast mixture.

Add butter to the hot milk and let cool. Add mixture to the egg/oil/salt/yeast mixture. Add 1 cup warm water and 2 Tablespoons sugar and beat well.

Gradually add enough flour to make a soft dough.  Knead about 8 to 10 minutes. Grease large bowl with oil and place dough in it.  Cover and let it rise in a warm place for about 1 to 1 1/2 hours.

Make little balls, the size of a walnut, let rest a few minutes.  Stretch with your fingers or roll with rolling pin, and put in the filling, seal well with floured fingers and place in a greased baking pan about 1 inch apart -- let rise about 1 hour.  Preheat oven to 350º F. and bake until golden about 15 to 20 minutes.  Serve with Cream Sauce with Dill.

FOR THE FILLING:

3 pounds potatoes
1 pound grated cheddar cheese or dry cottage cheese
2 Tbsp. dill
2 Tbsp. green onion, finely chopped

Cook the potatoes until tender. Drain and mash.  Add cheese, dill, and onion and mix well. 

CREAM SAUCE WITH DILL:

2 Tbsp. butter
1 Tbsp. flour
1 cup whipping cream
2 green onions, thinly sliced
Dill to taste

Melt butter then add the flour, stir and cook for 1 minute. Add the cream  and let it cook until it thickens, add dill and onions. Serve over Pyrizhky. Makes approximately 4 dozen.