Pirogi Sandy's

By KodiakDavis

Ingredients

• Unbleached flour
• salt
• Eggs
• water
• Butter (or Margarine)
• Olive Oil
• 2 Large onions chopped
• 16 Ounce Ricotta cheese
• 2 Large cans or jars Sauerkraut
• 12 Potatoes - Mashed

Details

Servings 89
Preparation time 30mins
Cooking time 60mins

Preparation

Step 1

Dough
2 beaten eggs
1 3/4 Cups Flour
1/2 Teaspoon Salt
1/3 Cup water

Combine flour, salt
Blend water and eggs then add to flour mixture
Knead dough 15 to 20 strokes
Cover and let stand for 10 minutes

Divide dough in half then roll out not too thin
Use a Large round mug to cut out the dough to be filled

Put the Cheese, Sauerkraut or mashed potatoes in each round, fold over and crimp edge with a fork to seal the Pirogi

Drop into BOILING water for 4 to 5 minutes (until pirogi floats to the top
Remove with a slotted spoon and put aside until all are boiled

Put 1/4 cup of butter/margarine and 1 cup of Olive oil in large skillet
add some onions and fry perogis to a golden brown

Serve warm