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Polish Pierogi

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

Printed from tasteofhome.com Jul 24, 2008

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Polish Pierogi cont.

2 eggs, beaten
1/2 teaspoon salt
1/4 cup butter, melted
SAUCE:
1 large onion, chopped
1/2 cup butter

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

Printed from tasteofhome.com Jul 24, 2008

Polish Pierogi

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.