Piroghi - Stuffed dumpling

Not a family recipe- replace with your grandma's
Makes 20 large or 48 medium sizes Piroghi's

Noodle part:
3 cups flour sifted
1 egg
salt pinch
1 glass water 8oz
Mix together adding water or flour to make nice firm dough. If using machine to roll, roll to #3. Hand roll out, not too thin. Cut into circles. Place 1 teasp - 1 tblsp filling into center. Wet edges with water. Fold over pinch or fold & pinch or use fork to make nice edge. Place on well floured wax paper Let dry 2 hours. Cook in boiling water. Serve with melted butter & fryed onion. Fillings:
Sauerkraut: fryed with onion & bacon
Chopped up finely potatoes: mashed with farmers cheese, or cheddar or onion & garlic
Lekvar recipe under Paska or prepared filling
Cheese: cottage cheese or ricotta W/2 eggs parsley salt & pepper
or any other prepared filling

by Cathy Mullenix