Total TimePrep: 45 min. Cook: 20 min.
- 4 cups all-purpose flour
- 2 large 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 large eggs, beaten
- 1/2 teaspoon salt
- 1/4 cup butter, melted
- 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 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.
Nutrition Facts3 each: 175 calories, 9g fat (5g saturated fat), 54mg cholesterol, 262mg sodium, 18g carbohydrate (2g sugars, 1g fiber), 5g protein.
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May 31, 2018
Especially like the addition of mushrooms
Dec 20, 2015
Love this recipe - everyone compliments the dough. I use farmer's cheese instead of cottage cheese and think that change would make this a 5 star recipe.
Apr 24, 2014
My mom, who is originally from Poland, loved the dough--and she is critical of Polish food! However, since I used two sweet fillings (homemade apple pie filling and fresh pear), I would have made the dough a bit sweeter. I did cut the salt in half. The cooking time was also way longer for me; I just wait until the pierogi float, and then cook them one or two minutes longer. All in all, especially since my mom, who just went back to Poland this past summer, liked the pierogi, I'll make this recipe again.
Feb 26, 2010
Close to the real thing but too salty and too creamy. A little tweaking and it was great!