Pirogie

1. 1

   Mix all ingredients with enough water to make a medium soft dough.

2. 2

   Knead well.

3. 3

   Roll out until thin.

4. 4

   Cut into squares to make 50 pirogie.

5. 5

   Place on each square, 1 teaspoon filling.

6. 6

   Fold in half to make triangles.

7. 7

   Pinch edges well to keep filling from escaping.

8. 8

   Drop in salted water and cook until all pirogie rise to the top of the water.

9. 9

   Cook for 5 minutes longer.

10. 10

    When done, pour a small amount of cold water on them and strain.

11. 11

    Place in serving dish and pour over butter that has been melted and slightly browned.

12. 12

    Eat while hot, and if desired, add salt and pepper. Pirogie may be spread carefully on a breadboard after draining to allow them to dry a bit, then place on a serving dish.

13. 13

    This will make them less soggy.

No additional tips available.