Oops...sorry Franky...I missed this post. Here is the recipe. My ex's family printed a cookbook and this is the excerpt she gave me. I can't find the name or anything.
Dough:
4 cups flower, 1 egg slightly beaten, 1/2 tsp salt, and 2 cups very warm potato water (from making the filling, but you can use plain water).
Filling:
About 3 pounds of potatoes cut small. Boil and mash. Mix in 1/3 pound grated yellow cheese, Colby or similar. --personally, I use finely shredded taco cheese and mix it in with salt and fresh garlic to taste. Some use cottage cheese or cabbage to make the filling instead of potatoes. I've even seen them use fruit and make breakfast pirogi.
The dough will be sticky so don't skimp on the flour when rolling it out. I made a pirogi cutter out of a large tuna can. Just sand and smooth the edges so you don't get cut and it cuts the dough cleanly. That's about the right size also. Roll out the dough on a floured board to about 1/8 inch. Cut the circles. Put about a teaspoon of filling to one side of the circle, lap over the other half and pinch the edges shut.
Cooking:
have an 8-10 quart pot of rapidly boiling water ready. Drop in 6 pirogi or one at a time. Keep the water boiling hard. When the pirogi float to the top, let them cook for another minute or so and dip them out to drain. Have a pan with melted butter or margarine close by and dip them into the butter to keep them from sticking together.
Frying for table:
Pirogi are traditionally served with huge amounts of melted butter (margarine) and sweet onions. Cook the onions (generally sliced top to bottom into thin wedges) in the butter until they just become translucent and take them out. Add pirogi to the hot pan and brown them on both sides then add the onions back in and give them another minute or so.
They freeze very well before frying. And this recipe makes 3 or 4 dozen.
