How to cook Piroghi`s - "potato pockets"

makes 20 large or 48 medium sizes Piroghi`s

3 cups flour sifted

1 egg

salt pinch

1 glass water

Mix together adding water or flour to make nice firm dough. Hand roll out, not too thin. Cut into circles. Place 1 teasp - 1 tblsp filling into center. Wet edges with water. Fold over pinch or fold and pinch or use fork to make nice edge. Place on well floured wax paper. Let dry 2 hours. Cook in boiling water. Serve with melted butter and fryed onion.

Sauerkraut: fried with onion and bacon chopped up finely

potatoes: mashed with farmers cheese, or cheddar or onion and garlic

Cheese: cottage cheese or ricotta W/2 eggs parsley salt and pepper or any other prepared filling

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