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TRADITIONAL PYROHY (PEROGIES)2 1/2 c. flour1/2 tsp. salt3/4 c. warm water2 Tbsp. oil1 egg, well beatenMix water, oil and egg. Sift flour and salt. Add liquid to flour and mix well. Knead until dough is smooth. Cover and let stand 2 hours in warm place. Roll out thin. Cut into 2" circles. Place teaspoon of filling on each piece and pinch edges tightly together. Drop into salted boiling water and boil 810 minutes. Drain and grease with oil in which 1/4 c. onion has been fried.Filling: 3 c. mashed potatoes2 Tbsp. oilSalt & pepper2 Tbsp. grated onionCook onion in oil till tender. Add to potatoes and mix well.