PEIROGI, a few pictures cooking, had filming equipment problems, will reshoot video.

DOUGH
3 cups flour
1 tsp salt
1-2 large egg
1.25 cups water
easy trick, put eggs in water, mix, then pour.
don't roll too thin, has to be stretched over filling

FILLING
abt 2.5 lb russet potatoes
1 large onion diced and fried
farmers cheese or ricotta

GARNISH
parsley
bacon bits
saur cream

boil until they float, then for abt 3 more minutes.
let cook, ready as is.
can also fry in a pan after boiling, with just a little butter after boiling. Sprinkle parsley over the top, bacon bits, and serve with sour cream.

please watch for more, I will re-shoot this video.