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.

1/2 lb. cooked salmon
cooked rice
2 hard-cooked eggs
salt
a few mushrooms
pepper

Chop the salmon, hard-cooked eggs and mushrooms; mix to- gether with rice, salt and pepper. Place some of the filling on oval of unbaked pastry and cover with another oval of pastry, pressing down the edges. Repeat until all ingredients are used. Let them stand 1/2 hour; bake in moderate oven (350°) 20 to 25 minutes.

OTHER PIROZHKI FILLINGS:
1. Fry a chopped onion in fat until light brown. Combine with ground left-over meat.
2. Fry chopped onion in butter. Combine with riced potatoes.
3. Chop a hard-cooked egg. Combine with 3/4 C. cooked rice. Season to taste.
4. Drain 1 lb. sauerkraut. Cook in saucepan until almost dry. Chop an onion, fry in 2 Tb. fat. Combine fat and onion with sauerkraut.
5. Combine fruit conserve with chopped nuts.
6. Chop any dried fruits, such as prunes, apricots, or apples, add a little nutmeg.

pie dough
cooked rice
cooked soup meat
salt and pepper to taste
2 onions
chicken fat or oil

Grind meat with onions. Add seasonings and enough rice to make mixture hold together. Fry this gently in a little fat or oil. Roll dough to 1/8 inch thickness. Cut into 1-2 inch rounds. Place a tablespoon of filling mixture on each round. Fold dough over to form a semi-circle and seal edges. Bake in a 450° oven until brown. Serve as an accompaniment to borscht or other soup.