Polish pierogi

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: 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.

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