Polish Pierogi

Photo: flickr user 416style

Ingredients

4 cups all-purpose flour

2 eggs

cup sour cream

1 teaspoon salt

cup warm water

3 mediums potatoes, cooked, drained and mashed

medium onion

cup butter

salt and pepper, to taste

1 pound dry cottage cheese

2 eggs, beaten

teaspoon salt

cup butter

sauce

1 lrg onion, chopped

cup butter

Preparation

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 Fllling: Combine ingredients and mix.

Sauce: Sauteeonion in butter until golden.

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.

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.