Pyrohy (Perogies) Recipe

TRADITIONAL PYROHY (PEROGIES)

2 1/2 c. flour
1/2 tsp. salt
3/4 c. warm water
2 Tbsp. oil
1 egg, well beaten

Mix water, oil and egg. Sift flour and salt. Add liquid to flour and mix well. Knead until dough is smooth. Cover and let stand 2 hours in warm place. Roll out thin. Cut into 2" circles. Place teaspoon of filling on each piece and pinch edges tightly together. Drop into salted boiling water and boil 810 minutes. Drain and grease with oil in which 1/4 c. onion has been fried.

Filling:
3 c. mashed potatoes
2 Tbsp. oil
Salt & pepper
2 Tbsp. grated onion

Cook onion in oil till tender. Add to potatoes and mix well.