Polish Pierogi Recipe

Nutrition Facts

  • One serving:
  • (3 each)
  • Calories:
  • 175
  • Fat:
  • 9 g
  • Saturated Fat:
  • 5 g
  • Cholesterol:
  • 54 mg
  • Sodium:
  • 262 mg
  • Carbohydrate:
  • 18 g
  • Fiber:
  • 1 g
  • Protein:
  • 5 g


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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.

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