*Pronounced (peer-óh-gee)-A recipe from Pennsylvania Dutch territory, also makes an excellent main dish when filled with meats.
2 cups sifted all-purpose flour
1/2 teaspoon salt
2 whole eggs
Combine first three ingredients thoroughly with enough water to make a medium-soft dough. Knead until soft and blistered. Divide in half, rolling each half very thin. Cut into 2-inch squares. Place 1/2 teaspoon desired filling (traditionally chopped onion browned in butter) in center of each square and sealing in a triangular shape. Seal edges, then cook by dropping into a pan of boiling water and cooking until the pastry rises to the top, usually about 5 minutes. Drain well before placing in serving bowl.
1. 2 cups chopped onion browned in 1/2 lb. butter
2. Blend thoroughly in blender or processor:
1/2 cup mashed potatoes
1 beaten egg yolk
1/2 ounce shredded cheddar cheese
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