In 1932, my great grandmother arrived at West Aliquippa, Pennsylvania from Prague, Czechoslovakia. She carried over the recipe and tradition of making pirohy's. Once in the states, she sold pirohy's every Wednesday night at the local church to raise funds for the church. Until this day, the tradition of making pirohy's has continued in my family. There are three types of pirohy's: cheese, potato, and cabbage.
1 cup flour
1/4 teaspoon salt
4 tablespoons cold water
brown melted butter (to pour over pirohy's when done)
Mix all ingredients with enough water to make a medium soft dough. Knead well, then roll out until thin. Cut in squares to make 50 pirohy. Place on each square 1 teaspoon filing of choice (cheese, potato, or cabbage). Fold in half to make triangles. Pinch edges well to keep filling from escaping. Drop in salted water and cook until all pirohy rise to the top of the water. Then cook for 5 minutes longer. When done, pour a small amount of cold water and strain. Place in serving dish and pour over butter that has been melted and slightly browned. Eat while hot, and if desired, add more salt.