Peroghi(Potato Dumpling) - cooking recipe

Ingredients

2 c. flour
1/2 tsp. salt
2 eggs
water

Preparation

Mix flour and salt together; beat eggs and add with enough water to make pliable for rolling as in pie dough.
Roll out to 1/8-inch thickness and cut into 3-inch squares.
For filling, use mashed potatoes with sauted onions and salt and pepper to taste or onions saute in butter and salt and pepper to taste or ground Polish sausage and drained sauerkraut.
Add just enough filling to each square so that when it is folded in half, it can be sealed tightly when sides are pinched together.
Drop into boiling water and boil for 10 minutes.
Serve hot with melted butter over top.