Pirogue

for 4 people

*1/2 kg of flour
* eggs
*1/2 lukewarm water
* ½ kg of peeled potatoes
* 100 g of melted cheese
* 1/2 milk
* onion head
* 1 spoons of flour
* 100 ml of oil
* salt and black pepper.

Preparation:
Cut the potatoes into pieces and put them in the pot. Pour water into the pot and put it on fire. Take the pieces of boiled potatoes out of the pot, put them in a deep dish, add salt and crush them with the mashing tool. Add the melted cheese to the bowl. In the pan with hot oil, fry the chopped onion. After the onion softens, add a spoonful of flour to the pan. Mix with a spoon and add half of the milk. Add salt and black pepper. After the sauce acquires the right density, remove the pan from the heat. Put 1/2 kg of flour in a deep bowl, break the egg, add salt, add lukewarm water and mix with a spoon.

We continue to knead the dough by hand. On the work table, on which we have thrown flour, we make a dumpling out of the dough. With the floured mold, we make round shapes from the pastry. Put potato and cheese mixture on each shape. Then, we gather the edges of the forms, forming baskets. We make baskets from all shapes.

Pour oil into a pot of boiling water. Boil the dough baskets in boiling water. After 10 minutes, take the baskets out of the pot with a slotted spoon and put them on a plate. We put the pirogues on the plate for serving. With a spoon, pour the sauce from the pan on top. Decorate with fennel sprigs. /Telegraph/