Lenten Pirogi and Bobalki

1. 1

   Cook potatoes in simmering water until soft and put them through a potato ricer.

2. 2

   Saute onion in margarine until very soft.

3. 3

   Add 1/2 of the onions to the potatoes and season with salt and pepper.

4. 4

   For the pirogi sift flour and salt into a bowl.

5. 5

   Add vegetable oil and enough water to make a soft dough and mix until the dough no longer sticks to the hands.

6. 6

   Cover dough and let rest for about 5 minutes.

7. 7

   Roll out dough on a floured board to a 1/4-inch thickness.

8. 8

   Cut dough into small squares and place a dollop of potato mixture in the center of each square.

9. 9

   Fold dough, pinching ends to form a triangle.

10. 10

    When all are made, put into boiling water and boil for about 10 minutes.

11. 11

    For bobalki, roll out leftover dough into 3-inch long pieces and cook with pirogi.

12. 12

    When all are cooked, drain and serve with the remaining Sauteed onions on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.