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 thicknessas for noodle dough. Cut rounds with 2 1/2-inch top of mayonnaise jar orglass. Makes 1 1/2 dozen.
Filling: Boil potatoes in salted water; peel and mash. Add 1 large oniondiced 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 mashedpotatoes. Tightly fold each pirogen with floured fingers into half-moonshape. Be sure edges are firmly closed. Boil pirogens for 15 minutes inlarge pot of salted water. Drain. Can be served boiled, as is, with sourcream, or as a side dish with dinner.
Variation: After boiling, fry or bake pirogen in pan with fat until brown.Serve with sour cream.