Polish Pierogi
Country
I'm from a small town in New Jersey where a number of Polish immigrants-including my parents-settled.
My mother was a great cook who taught my lots of Polish recipes. This one, which we also call Polish Lasagne, I've adapted to use in my catering business. It's a real crowd-pleaser!
SERVINGS: 28
CATEGORY: Main Dish
METHOD: Other stovetop
TIME: Prep: 45 min. Cook: 20 min.
Ingredients:
- DOUGH:
- 4 cups all-purpose flour
- 2 eggs
- 1/2 cup sour cream
- 1 teaspoon salt
- 2/3 cup warm water
- POTATO FILLING:
- 3 medium potatoes, cooked, drained and mashed, about 1 pound
- 1/2 medium onion, chopped
- 1/4 cup butter
- Salt and pepper to taste
- CHEESE FILLING:
- 2 cups (16 ounces) 4% small curd cottage cheese, drained and patted dry
- 2 eggs, beaten
- 1/2 teaspoon salt
- 1/4 cup melted butter
- SAUCE:
- 1 large onion, chopped
- 1/2 cup butter
Directions:
To make dough, mix flour, eggs, sour cream, salt and water (a little at a time). Knead dough until firm and elastic; cover with a bowl and let rest 10 minutes. For potato filling, prepare potatoes; set aside. For cheese filling, combine ingredients and mix. Divide dough into three parts. On floured surface, roll dough to 1/8-in. thick; cut into 3-in. rounds with cutter. Place a small spoonful of filling in center of each round; fold and press edges together firmly to seal. Drop pierogi in simmering chicken bouillon with 1 teaspoon oil. Do not crowd. Simmer for 15 minutes, stirring gently with wooden spoon to prevent sticking. Remove with slotted spoon; drain well. Saute onion and butter until golden. Place drained pierogi in casserole and pour onion/butter mixture over all. Garnish with brown mushrooms. Yield: 7 dozen.