Lenten Pirogi and Bobalki

Total Time:
2 hr 15 min
Prep:
1 hr 30 min
Cook:
45 min

Yield:
: 2 dozen small pirogi
Level:
Easy

Ingredients
  • 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
Directions
  • 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.


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