Lenten Pirogi and Bobalki |
|
 |
Prep Time: 90 Minutes Cook Time: 45 Minutes |
Ready In: 135 Minutes Servings: 2 |
|
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:
1. 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.
2. 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.
3. For bobalki, roll out leftover dough into 3-inch long pieces and cook with pirogi.
4. When all are cooked, drain and serve with the remaining Sauteed onions on top.
|
|