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RUSSIAN PIEROGI 
FILLING:

1 c. farmer's cheese
2 c. mashed potatoes
3 slices bacon
1 onion, finely chopped
Salt & pepper

DOUGH:

2 c. flour
1 egg
1/2 c. water
Salt

Prepare filling: Brown bacon until crisp and remove from pan. Brown onion lightly in bacon fat. Chop bacon. Combine cheese, potatoes, bacon, onion, salt and pepper. Mix really well.

Prepare dough: Mix flour, egg, water and salt. Knead until soft and stretchy. Divide into 3 portions. Roll out thinly with a rolling pin. Cut out round pieces with a glass about 2 1/2 inches in diameter. Place 1 heaping teaspoon of filling on each round. Fold and seal the edges. Repeat until done. (Reroll and cut scraps of dough.) Drop pierogi in batches into boiling water and stir to keep from sticking. Boil, covered, until they rise to the surface. Boil, uncovered, 1 minute longer. Remove with a slotted spoon and dot with butter.

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