- 2 pounds potatoes, cooked and drained (save water from cooked potatoes)
- 2 onions chopped
- 1 stick margarine
- Salt and pepper
- 2 cups flour, sifted
- 1/2 teaspoon salt
- 1/4 cup vegetable water
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.