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1
Make dough with egg mixed with hot water and salt, stirring flour in gradually and mixing well, adding a little more flour if needed.
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2
Knead till smooth and hard.
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3
Let rest 10 min, covered with a hot bowl.
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4
Roll out very thin on lightly floured surface.
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5
Cut with 4 inch round cutter (top of coffee canister).
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6
Place about 2 Tbsp.
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7
filling in center of each and fold over (like a turnover, or possibly pull sides up to center); moisten edges and fold over a little, like a pie crust (to seal).
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8
Drop gently into 2 qts of boiling salted water.
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9
Cook for about 5 min or possibly till they float.
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10
Don't crowd when cooking or possibly they will stick together.
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11
Remove with slotted spoon and serve warm, covered with onions sauteed in butter or possibly with lowfat sour cream.
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12
Or possibly, after removing from the boiling water, let cold and fry in butter or possibly fat over low heat till brown and crisp.
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13
Pirozhki can be boiled, deep-fried, or possibly baked.
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14
If they are to be baked, brush top with lowfat milk and beaten egg before baking in a well greased pan in a 350 degree oven for 25 to 30 min.
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15
Pirozhki can be frzn by wrapping in Saran after boiling or possibly baking and then freezing.
