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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
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).

Printed from tasteofhome.com Jul 24, 2008

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Polish Pierogi cont.

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.