Lenten pirogi and bobalki

1 servings

Ingredients

Quantity Ingredient
2 pounds Potatoes; cooked and drained
; (save water from
; cooked potatoes)
2 Onions chopped
1 Stick margarine
Salt and pepper
2 cups Flour; sifted
½ teaspoon Salt
¼ cup Vegetable water

Directions

Cook potatoes in simmering water until soft and put them through a potato ricer. Saute onion in margarine until very soft. Add ½ of the onions to the potatoes and season with salt and pepper.

For the pirogi sift flour and salt into a bowl. Add vegetable oil and enough water to make a soft dough and mix until the dough no longer sticks to the hands. Cover dough and let rest for about 5 minutes. Roll out dough on a floured board to a ¼-inch thickness. Cut dough into small squares and place a dollop of potato mixture in the center of each square. Fold dough, pinching ends to form a triangle. When all are made, put into boiling water and boil for about 10 minutes.

For bobalki, roll out leftover dough into 3-inch long pieces and cook with pirogi.

When all are cooked, drain and serve with the remaining sauteed onions on top.

Yield: 2 dozen small pirogi

Converted by MC_Buster.

Recipe by: COOKING LIVE SHOW# CL9246 Converted by MM_Buster v2.0l.

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