Yield: 12 Servings
|4 cups||All-purpose flour|
|½ cup||Sour cream|
|⅔ cup||Warm water|
|3 mediums||Potatoes, cooked, drained and mashed|
|\N \N||Salt and pepper; to taste|
|1 pounds||Dry cottage cheese|
|2 \N||Eggs; beaten|
|1 large||Onion; chopped|
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.