• Mash until potatoes and cheese are completely blended and free of lumps.  
• Add about ¼ tsp. pepper and ½ tsp. salt – taste before adding seasonings and adjust to your liking.

• Set aside to cool.

 

 

 

Dough (make 2 lots of dough for 8 dozen pedaheh):

1 egg slightly beaten
1 tbsp. vegetable oil
1 cup warm potato water (or warm water)
3 – 3 ¼  cups all purpose flour 
½ tsp. salt (¾ tsp. salt – if not using potato water)

 

• In small bowl, mix together egg, oil and potato water.

• In large bowl, combine 2 1/2 cups flour and salt.  Make well in center and add egg mixture. 

 

 

• Mix and add only enough flour to form a soft, slightly sticky dough.  Use leftover flour for rolling out.   

• Cover with plastic wrap.  Set aside to rest, on counter, 30 minutes or longer.  The longer the dough rests the softer it gets and the easier it will be to roll out. 

 

• Place half the dough on a floured board; keep other half covered.  Roll out as thin as for pie dough.

• Cut out circles with cookie cutter and place on a dish towel.  Cover with another dish towel - to prevent dough drying out.  NOTE:  All leftover pieces of dough should be combined and kept separately, covered, and rolled out last.  These are “seconds”.  The dough will be tougher to roll and not as tender to eat.  Mark freezer bags: “seconds”.

• Place a heaping teaspoon of filling in center; fold dough over filling and press edges firmly together (leaving no gaps for filling to escape when boiled).  Have a dish of flour handy for sticky fingers.

• When the tray is full, place in freezer (uncovered).  Once pedaheh are frozen, put in freezer bags.  

 

 

 

 

To Cook - Frozen:  Bring a large pot of salted (about 1 tsp.) water to a brisk boil and drop the number you desire in (don’t overcrowd).  Cook 10 minutes from time placed in pot and/or until they float to the surface and are well puffed out.  Test one - sometimes more time is needed to cook edges.  Stir initially to prevent them from sticking to the bottom.  Dough is delicate and will puncture if stirred too often.  Remove with slotted spoon and place in colander to drain.  Transfer to bowl and toss with fried bacon and onions, or onions lightly fried in butter.  

 

 

To Cook - Fresh:   Boil in rapidly boiling salted water until the pedaheh rise to the surface and are puffed out (about 8 minutes - takes less time than frozen pedaheh).  Test one.  When ready, remove with slotted spoon. Drain.  Place in a large bowl.  Spoon fried onions and bacon (or fried onions and butter) on top of the pedaheh, then toss to cover.  This will prevent them from sticking together.  

Serve with sour cream (Smetana).  


OTHER PEDAHEH DOUGH RECIPES

Baba’s Recipe

1 egg slightly beaten
1 tbsp. vegetable oil
1 1/4 cups cold water
1 tsp. salt
3 – 3 1/2 cups flour

In small bowl, combine egg, oil and water.  
In large bowl, stir 3 cups flour and salt together.  
Make a well in the center of flour and pour egg mixture in.  
Mix and add only enough flour to form a soft, slightly sticky dough.   Use any leftover flour for rolling out dough.  Set aside to rest, on counter, at least 30 minutes to allow the dough to soften.  

A Family Friend’s Recipe - (This is my favourite recipe.)

1 egg slightly beaten
2 tbsp. vegetable oil
1 3/4 cup buttermilk (room temperature)
1 tsp. salt
4 cups flour

Follow instructions as noted in Baba's recipe.  Dough should be soft and slightly sticky.  Cover with plastic wrap and set aside to rest at least 30 minutes.  Place on floured board and roll out.



OTHER FILLINGS:

Sauerkraut Filling:  
Rinse sauerkraut (1 large jar), drain and squeeze dry, then chop finely by hand or in food processor.
In a large fry pan, sauté 1 large finely chopped onion in 3 tbsp. oil or bacon fat.  Do not brown.
Add chopped sauerkraut and cook for about 35 minutes until tender.  Stir frequently to prevent sticking.
Salt and pepper to taste.  Cool.

Mushrooms and Sauerkraut:
Follow recipe for Sauerkraut Filling.  
Add 1 cup or more finely chopped mushrooms to cooked onion.  
Cook the mushrooms with the onion for a few minutes.  
Add the chopped sauerkraut and cook for about 35 minutes until tender.  Stir frequently to prevent sticking.
Salt and pepper to taste.  Cool.

Mushroom Filling:
1 cup finely chopped onion
2 tbsp. butter
½ lb. fresh mushrooms, finely chopped
salt and pepper
1 tsp. Worchester sauce
Pinch of garlic powder  
1 – 2 tbsp. finely chopped fresh dill or parsley (optional)
2 egg yolks
Sauté onion in butter until soft.  Add mushrooms and sauté until no moisture remains.  Stir to prevent sticking and over-browning.  Sprinkle Worchester sauce and garlic powder over top and stir in.  Season with salt and pepper to taste.  Add dill or parsley if desired.
Remove mixture from stove.  Stir in beaten egg yolks.  Cool.

Potato and Cottage Cheese Filling:
2 – 3 tbsp. finely chopped onion
2 tbsp. butter
2 cups cold mashed potatoes
1 cup or more farmer’s cheese or dry cottage cheese
salt and pepper to taste
Sauté onion in butter until soft.  Do not brown.  Combine it with the potatoes and cheese.  Season to taste with salt and pepper.  Cool.

Cottage Cheese Filling:
Mix together 1 lb. farmer’s cheese or dry cottage cheese and 1 egg.  Add salt to taste.
Sour cream or cream cheese or another egg may be added if cottage cheese is too dry.

Fruit Filling:   Blueberries, pitted cherries, pitted plums can be used as filling.  Lightly sprinkle prepared fruit with an equal mixture of cornstarch and sugar if it is a juicy fruit.  Avoid getting any fruit on the edges as it will prevent the dough from sticking.  Boil pedaheh and toss with sugar. ​