Polish Pierogi

Ingredients

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
1 lrg onion, chopped
cup butter

Preparation

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.

Tools

 



Yield:

6.0 servings

Added:

February 13, 2010

Creator:

Anonymous

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