Best 2 Uncle Bills Pyrahi Dough Recipes

Uncle Bill’s pyrahi dough is a delicious and versatile dough that can be used to make a variety of dishes, from pierogies to dumplings to empanadas. The dough is made with a simple combination of flour, water, salt, and oil, and it can be easily rolled out and filled with your favorite ingredients. Whether you're looking for a quick and easy weeknight meal or a special occasion dish, Uncle Bill’s pyrahi dough is sure to please everyone at the table.

Check out the recipes below so you can choose the best recipe for yourself!

UNCLE BILL'S PYRAHI DOUGH

Uncle Bill's Pyrahi Dough image

This recipe goes back to the good old days. My grandmother taught me how to make the pyrahi when I was very young.

Provided by William Uncle Bill

Categories Yeast Breads

Time 5h

Yield 24 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup luke water
2 tablespoons active dry yeast
1/2 teaspoon granulated sugar
2 cups whole milk, homogenized,warmed
2 large eggs, beaten
2 tablespoons granulated sugar
1 teaspoon salt
3/4 cup extra virgin olive oil
5 cups all-purpose flour

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 COTTAGE CHEESE PEROGIE FILLING

Uncle Bill's Cottage Cheese Perogie Filling image

For those who love cottage cheese, these perogies are a delightful treat. The original recipe was given to me by my Grandmother over 55 years ago. I have made some modifications to enhance the taste. Please see, Uncle Bill's Perogie Dough recipe, #53518 This filling is also good for Pyrahi: See, Uncle Bill's Pyrahi Dough, recipe #53694

Provided by William Uncle Bill

Categories Cheese

Time 15m

Yield 30-36 perogies

Number Of Ingredients 5

Ingredients

3 cups dry curd cottage cheese
1 cup finely chopped green onion
2 large eggs, beaten
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

Squeeze as much liquid that you can from the dry curd cottage cheese and discard.
In a mixing bowl, add cottage cheese, finely chopped green onions, beaten eggs, salt and pepper and mix well to blend.
Use 1 heaping tablespoon for each perogie.
Boil for 2 to 3 minutes or until they float to the surface.
Serve with melted butter and sour cream if desired.
These perogies freeze well.

Tips:

Make sure the dough is well-kneaded and smooth before rolling it out. This will help prevent the dough from tearing.
If the dough is too sticky, add a little bit more flour. If the dough is too dry, add a little bit more water.
When rolling out the dough, use a light touch. Rolling the dough too hard will make it tough.
If you are using a rolling pin, make sure it is clean and floured. This will help prevent the dough from sticking to the rolling pin.
If you are using a pasta machine, set it to the widest setting and gradually decrease the setting as you roll out the dough. This will help prevent the dough from tearing.
When cooking the pyrahi, make sure the water is boiling before adding the dumplings. This will help prevent the dumplings from sticking together.
Once the pyrahi are cooked, remove them from the water and drain them well. This will help prevent the dumplings from becoming soggy.

Conclusion:

Pyrahi is a delicious and versatile dish that can be enjoyed by people of all ages. With a little bit of practice, you can easily make your own pyrahi at home. So next time you are looking for a new and exciting dish to try, give pyrahi a try!