Lenten Pirogi and Bobalki

• 2 pounds potatoes, cooked and drained (save water from cooked potatoes)
• 2 onions chopped
• 1 stick margarine
• Salt and pepper
• 2 cups flour, sifted
• 1/2 teaspoon salt
• 1/4 cup vegetable water

1. Cook potatoes in simmering water until soft and put them through a potato ricer.
2. Saute onion in margarine until very soft.
3. Add 1/2 of the onions to the potatoes and season with salt and pepper.
4. For the pirogi sift flour and salt into a bowl.
5. Add vegetable oil and enough water to make a soft dough and mix until the dough no longer sticks to the hands.
6. Cover dough and let rest for about 5 minutes.
7. Roll out dough on a floured board to a 1/4-inch thickness.
8. Cut dough into small squares and place a dollop of potato mixture in the center of each square.
9. Fold dough, pinching ends to form a triangle.
10. When all are made, put into boiling water and boil for about 10 minutes.
11. For bobalki, roll out leftover dough into 3-inch long pieces and cook with pirogi.
12. When all are cooked, drain and serve with the remaining Sauteed onions on top.

potatoes, onions, margarine, salt, flour, salt, vegetable water

Taken from www.foodnetwork.com/recipes/lenten-pirogi-and-bobalki-recipe.html (may not work)