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PYROGI (DUMPLINGS) 
2 c. flour with 1 tsp. salt
1 egg
2/3 c. cool water

Mix dough ingredients and knead lightly. Cover and set aside.

POTATO FILLING: Mash 4 large cooked potatoes. Add 1 large chopped onion sauteed in 1/2 cup vegetable oil. Add 3/4 cup shredded cheddar cheese and salt and pepper.

CHEESE FILLING: Combine 2 cups farm cheese, 4 ounces cream cheese, 1 egg, salt; add little sour cream if too dry.

SAUERKRAUT FILLING: Rinse 1 1/2 pounds sauerkraut with hot water to remove salt. Rinse cold, squeeze dry. Chop fine. Saute 1 large onion in 1/3 cup oil. Add sauerkraut, saute 10 minutes. Season.

I use boiled potato water.

Roll dough thin. Cut rounds with inverted water glass. Hold round in palm, face up, place spoonful of filling in center. Fold in half. Press edges to seal. Lay on dry, clean kitchen towel and cover.

To cook, drop into large pot of boiling water, a few at a time. Boil rapidly about 4 minutes. Lift out and rinse with hot water. Drain. Coat with melted butter. Keep hot. Serve with sour cream. Can be sauteed in butter, onion and bacon pieces until golden and crisp.

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