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.