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2 x ca. 450 g | Potatoes cooked, drained |
| (save water from |
| potatoes cooked |
2 | onions chopped |
1 | margarine stick |
| salt |
| pepper |
2 Tasse | Flour sifted |
1/2 Teelöffel | salt |
1/4 Tasse | Vegetable water |
Cook potatoes in simmering water until soft and put them through a potato ricer. Saute onion in margarine until very soft. Add 1/2 of the onions to the potatoes and season with salt and pepper.
For the pirogi sift flour and salt into a bowl. Add vegetable oil and enough water to make a soft dough and mix until the dough no longer sticks to the hands. Cover dough and let rest for about 5 minutes. Roll out dough on a floured board to a 1/4-inch thickness. Cut dough into small squares and place a dollop of potato mixture in the center of each square. Fold dough, pinching ends to form a triangle. When all are made, put into boiling water and boil for about 10 minutes.
For bobalki, roll out leftover dough into 3-inch long pieces and cook with pirogi.
When all are cooked, drain and serve with the remaining sauteed onions on top.
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