Polish Pierogi

Name: Polish Pierogi
Ingredients: 4 cups all-purpose flour; 2 eggs; 1 cup sour cream; 1 teaspoon salt; 1 cup warm water; 3 potatoes mediums, cooked, drained and mashed; onions medium; 1 cup butter; salt; pepper; 1 pound cottage cheese; 2 eggs beaten; 1 teaspoon salt; 1 cup butter; 1 onions chopped; 1 cup butter

16 ingredients

8 steps

Ingredients

4 cups all-purpose flour
2 eggs
1 cup sour cream
1 teaspoon salt
1 cup warm water
3 potatoes mediums, cooked, drained and mashed
onions medium
1 cup butter
salt
pepper
1 pound cottage cheese
2 eggs beaten
1 teaspoon salt
1 cup butter
1 onions chopped
1 cup butter

Directions

1

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.
2

Potato Filling: Prepare potatoes, set aside.
3

Cheese Fllling: Combine ingredients and mix.
4

Sauce: Sauteeonion in butter until golden.
5

Assembly: Divide dough into three parts. On a floured surface roll dough to about 1/8-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.
6

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.
7

Place the drained pierogi in a casserole and pour sauce mixture over all.
8

Garnish with mushrooms.