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Ingredientes
- 2 lb Potatoes, cooked and liquid removed (save water from cooked potatoes)
- 2 x Onions minced
- 1 stk margarine Salt and pepper
- 2 c. Flour, sifted
- 1/2 tsp Salt
- 1/4 c. Vegetable water
Direcciones
- Cook potatoes in simmering water till soft and put them through a potato ricer. Saute/fry onion in margarine till very soft. Add in 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 in vegetable oil and sufficient water to make a soft dough and mix till the dough no longer sticks to the hands. Cover dough and let rest for about 5 min. Roll out dough on a floured board to a 1/4-inch thickness. Cut dough into small squares and place a dollop of potato mix in the center of each square. Fold dough, pinching ends to create a triangle. When all are made, put into boiling water and boil for about 10 min.
- For bobalki, roll out leftover dough into 3-inch long pcs and cook with pirogi.
- When all are cooked, drain and serve with the remaining sauteed onions on top.
- Yield: 2 dozen small pirogi
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1197g | |
| Calories 1563 | |
| Calories from Fat 78 | 5% |
| Total Fat 8.87g | 11% |
| Saturated Fat 1.68g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1265mg | 53% |
| Potassium 3422mg | 98% |
| Total Carbs 328.18g | 88% |
| Dietary Fiber 25.1g | 84% |
| Sugars 14.38g | 10% |
| Protein 41.76g | 67% |
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