| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Cklive11 | 1 | servings | |
INGREDIENTS
| 2 | lb | Potatoes; cooked and drained |
| ; (save water from | ||
| ; cooked potatoes) | ||
| 2 | Onions chopped | |
| 1 | Stick margarine | |
| Salt and pepper | ||
| 2 | c | Flour; sifted |
| 1/2 | ts | Salt |
| 1/4 | c | Vegetable water |
INSTRUCTIONS
Cook potatoes in simmering water until soft and put them through a potato ricer. Saute onion in margarine until very soft. Add 1/2 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 1/4-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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