Would you mind posting the recipe, please?
Here it is:
For the dough:
5 cups flour
6 tbsp Crisco (trex)
2 eggs
1 cup water (I use the water from the boiled potatoes)
1 tsp salt
For the filling:
4 or 5 large potatoes
4 to 6 oz medium or sharp cheddar cheese grated
Mix the dough ingredients with enough water to make a medium soft dough. Knead well. Roll out to about 1/4" thick. Cut out circles about 5" in diameter. Place filling on each circle, fold and pinch edges well so the filling doesn't come out. Drop in boiling salted water for about 5 minutes until pirogies rise to top of water. Use a slotted spoon to take out of the water. Rinse well with a small amount of cold water and strain. Use butter or margarine on pirogies so that they don't stick together. They can be eaten now warm with melted and slightly brown butter drizzled over or you can fry them in butter and onions, removing when brown on both sides.
This makes about 40 odd pirogies. You can either make them all at once and freeze the rest, or you can freeze the dough in batches and use later. I tend to make them all at once, boil in the salted water and then freeze them individually in cling film so I can pull out however many pieces I want to fry later. If you do make the whole batch at once, you may need to top up the water a few times.
Enjoy!!!
