Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 4 cups | All-purpose flour |
| 2 \N | Eggs |
| ½ cup | Sour cream |
| 1 teaspoon | Salt |
| ⅔ cup | Warm water |
| 3 mediums | Potatoes, cooked, drained and mashed |
| ½ medium | Onion |
| ¼ cup | Butter |
| \N \N | Salt and pepper; to taste |
| 1 pounds | Dry cottage cheese |
| 2 \N | Eggs; beaten |
| ½ teaspoon | Salt |
| ¼ cup | Butter |
| 1 large | Onion; chopped |
| ½ cup | Butter |
DOUGH
POTATO FILLING
CHEESE FILLING
SAUCE
Dough: Mix flour, eggs, sour cream, salt, and water, a little at a time. Knead dough until firm and elastic; Cover and let rest 10 minutes.
Potato Filling: Prepare potatoes, set aside.
Cheese Flling: Combine ingredients and mix.
Sauce: Saute onion in butter until golden.
Assembly: Divide dough into three parts. On a floured surface roll dough to about ⅛-inch thick; cut into 3-inch rounds. Place a small spoonful of the filling in the center of each round, fold and press the edges together firmly to seal.
Drop the pierogi in simmering chicken bouillon with 1 teaspoon of oil. Do not crowd. Simmer for 15 minutes, stirring gently to prevent sticking. Remove with a slotted spoon and drain well.
Place the drained pierogi in a casserole and pour sauce mixture over all. Garnish with mushrooms.