8 med. potatoes
Salt to taste
Butter to taste
1 egg
2 pkgs. Farmer's cheese

Boil potatoes; mash them and add salt and butter. Add egg and cheese. Mix well until creamy.

DOUGH:

6 c. flour
1 egg
1/2 tsp. salt
1 1/2 c. milk with 1 tbsp. melted butter added

Mix all ingredients. You may add some water, if needed to make a pliable dough. Divide dough into 2 batches. Roll each batch on a floured surface into log type roll. Cut or slice as for biscuit, not quite 1/2 inch thick. Roll out each slice on well floured board until fairly thin.

Place filling into center of dough circle and fold in half and seal, turnover style, with floured fingers. Place pirogi into boiling salted water. Boil slowly until each one floats to the surface, approximately 6 minutes. Butter and salt. Makes about 75 pirogi's. They can be frozen. Once thawed, either give a quick dip in boiling water or pan fry in a little butter.

OPTIONAL FILLINGS:

Sauerkraut with sauteed onion

Blueberry pie filling (After boiling pirogi's, apply butter and sugar rather than butter and salt).