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Polish Pierogi

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!

28 ServingsPrep: 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 butter, melted
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

2 of 2

Polish Pierogi (continued)

Directions (continued)

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.

Nutrition Facts: 1 serving (3 each) equals 175 calories, 9 g fat (5 g saturated fat), 54 mg cholesterol, 262 mg sodium, 18 g carbohydrate, 1 g fiber, 5 g protein.