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    Christmas: Lenten Pirogi and Bobalki


    Source of Recipe


    Helen Ostrosky

    List of 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

    Recipe



    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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