Ingredients:

1 kg flour
1 teaspoon salt
3 eggs

Sieve the flour and salt. Add the eggs and enough water to make a pliable dough. Knead well, then stand for 30 minutes. Roll out to thin with a kitchen roller on a roll - board. Cut it into small squares. On every square put a spoonful of filling. Every square fold and margins press very firmly round the filling. Drop into a pan of rapidly boiling salted water and cook for 8 - 12 minutes. Remove carefully and serve at once with melted butter, small pieces of fried bacon and cream.

To fill pirohy:

Peel potatos, cut into pieces and drop into a pan of salted boiled water. Cook them for 10 - 15 minutes. Sieve and mash potatos. Add enough milk and sheep cheese. Knead well all together.