INGREDIENTS

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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