Pirogen

1 C. sifted flour
1 egg, well beaten
3/4 t. salt
2 Tb. warm water
1/2 C. cooked riced potatoes
1/2 C. shortening

Mix and sift flour and salt, add to potato. Make a well and add the egg and water. Mix well. Turn out on lightly floured board and knead until light and elastic. Roll out 1/4 inch thick. Cut with a floured 2 1/2 inch cutter. Roll out circles until they measure 3 1/2 inches. Fill with 2 Tb. of filling. Fold in half to form a semi-circle. Seal edges tightly. Turn 4 pirogen at a time into 1 quart boiling salted water. Boil 5 minutes, remove, drain, then fry in shortening until golden brown on each side. Serve with sour cream. (Makes about 14).

A standard yeast dough or pastry dough can also be used for Pirogen. With these types of dough the Pirogen are baked rather than boiled, on a well-greased pan in a 375°oven until nicely browned.

PIROGEN FILLINGS
I CHEESE
1 lb. Farmer Cheese
2 Tb. sugar
2 eggs separated
2 Tb. honey
1/2 t. salt
1 Tb. bread crumbs
 

Combine cheese, yolks, and other ingredients. Beat egg whites stiff and fold into cheese. Makes 2 C. filling.

II POTATO

2 C. mashed potatoes
1/4 C. Chicken fat or other
1/2 C. minced onion shortening
1/2 t. salt
1/8 t. pepper

Saute onions in fat until brown. Add with seasonings to potatoes. Mix well.

III. GROUND LUNG MEAT:
See Appetizers Section, page 62.

IV. CHOPPED MEAT
1 lb. ground beef
1 egg
2-3 onions minced fat
salt and pepper to taste garlic (optional)

Saute the onion in the fat until brown. Add to the raw meat along with the egg, season to taste, and mix thoroughly.