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Lenten Pirogi And Bobalki Recipe

by Global Cookbook

Ingredients

2 lb Potatoes, cooked and liquid removed (save water from cooked potatoes) 2 x Onions minced 1 stk margarine Salt and pepper

2 c. Flour, sifted 1/2 tsp Salt 1/4 c. Vegetable water

Directions

1. Cook potatoes in simmering water till soft and put them through a potato ricer. Saute/fry onion in margarine till very soft. Add in 1/2 of the onions to the potatoes and season with salt and pepper.
2. For the pirogi sift flour and salt into a bowl. Add in vegetable oil and sufficient water to make a soft dough and mix till the dough no longer sticks to the hands. Cover dough and let rest for about 5 min. Roll out dough on a floured board to a 1/4-inch thickness. Cut dough into small squares and place a dollop of potato mix in the center of each square. Fold dough, pinching ends to create a triangle. When all are made, put into boiling water and boil for about 10 min.
3. For bobalki, roll out leftover dough into 3-inch long pcs and cook with pirogi.
4. When all are cooked, drain and serve with the remaining sauteed onions on top.
5. Yield: 2 dozen small pirogi

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