Pyrophy(Perogie) - cooking recipe

Ingredients

4 c. flour
1 egg
1 3/4 c. warm water
1/2 tsp. salt

Preparation

Combine water, egg and salt and add to 3 cups flour.
Mix well; add and knead in the fourth cup of flour until smooth and elastic. Brush with oil and set aside for 15 minutes.
Roll out as for pie crust and cut with a round cookie cutter.
Place the round on the palm of your hand.
Place a spoonful of the filling (recipe follows) on it; fold over to make a half circle.
Press the edges together with your fingers, making sure the edges are free of filling.
Have the edges sealed well to prevent the filling from running out.
Place the pyrophy on a tea towel, side by side, without touching each other.
Cover with another tea towel to keep them from drying out.
Drop into salted boiling water and stir with a wooden spoon to keep them from sticking to the bottom of the pan; boil for 4 or 5 minutes.
Drain in a colander and pour 1 cup cold water over them.
Drain; place in a bowl sprinkled with oil and toss gently to coat evenly.
Chopped onion, browned in oil, could be used if desired.