2 cups flour
2 eggs
1/2 teaspoon salt
1/4 cup water
Filling:
5 medium size potatoes
1 large onion
2 tablespoons margarine
1 egg, beaten
salt and pepper to taste
Make dough from above ingredients. Knead for 5 minutes; cover with cloth;
let rest at room temperature for 20 minutes. Roll out to 1/16-inch thickness
as for noodle dough. Cut rounds with 2 1/2-inch top of mayonnaise jar or
glass. Makes 1 1/2 dozen.
Filling: Boil potatoes in salted water; peel and mash. Add 1 large onion
diced and fried in chicken fat or margarine, 1 beaten egg, salt and pepper.
Let cool. Then fill each dough circle with 1 tablespoon of seasoned mashed
potatoes. Tightly fold each pirogen with floured fingers into half-moon
shape. Be sure edges are firmly closed. Boil pirogens for 15 minutes in
large pot of salted water. Drain. Can be served boiled, as is, with sour
cream, or as a side dish with dinner.
Variation: After boiling, fry or bake pirogen in pan with fat until brown.
Serve with sour cream.