Originally Published:
Like Mama Used to Make, 1952
Original Images:

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	     salt and pepper to taste
fat	              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.