Polish Pierogi
By: Anonymous
Published: Saturday, February 13, 2010 - 3:51am

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

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.