Mix the yeast with one-half cup of lukewarm water and let it rest for fifteen minutes or until it becomes frothy

Add the yeast to the flour with the remaining dough ingredients and mix to make a soft dough

Add a little more water if necessary

Place the dough in a greased bowl and cover

Put the bowl in a warm place to allow the dough to rise

It should double in size

Punch down the dough and roll it out on a floured surface until it is about an eighth of an inch thick

Cut it into circles about three inches in diameter

Saute the sausage meat until it is lightly browned

Remove it with a slotted spoon and set aside

In the sausage drippings saute the onion until it is tender

Mix the sausage, onion, and the beaten egg until thoroughly blended

Place about one tablespoon of the sausage mixture on each circle of dough and fold over to form half- moons

Pinch the edges tightly to seal

Place the piroghi, a few at a time, into a large pot of rapidly boiling broth or water and boil for three to four minutes

When all the piroghi are done put them in a large bowl and toss them with butter, parsley, salt and pepper, and serve warm.