Flour Pirrogies      German- from Irma Renz

3 cups flour

3 cups cooked potato's mashed

1 tsp salt

3 eggs

½ cup good oil

Mix eggs and oil and add everything to the hot mashed potatoes.  Let stand good ½ hour. Roll out thin and cut into squares. Fill with very fine cottage cheese, egg and sugar or fill with fine cheese, salt and pepper.  Other fillings fruit and what ever you want. Fold over the squares and pinch to closes.  Cook in boiling water so 5-10 min. They will come to the top. Take them out to cool.  Fry they in good oil or butter.  I like sour cream and little sugar on top to eat.

I bought a four round set of pirrogie makers and use the big one for these.

 With the bottom side you punch out the dough and put it into the other side, fill and fold over. It closes the pirrogie.

                                                                                  I----5 inches-------I

                                    Potato Pirrogies    handed down from family moms to daughters

I use from about 5 lbs rah fine grated potato’s put into a linen bag and press the water out pretty much then add to the 5 lbs cooked mashed potato’s.  Mix real good, add a little salt.  Then shape by hand, make a mole in your hand and add the fillings.  Filling like about recipe. Close up real good. You have to play with this to get the right texture.  Put into boiling water a few at a time. When they come to the top, take them out. Cool. I freeze them.  When ready to use them fry like above in good oil or butter nice and brown.  I love to add little sugar and cream on top. Or sour cream for your own taste. 

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