Total TimePrep: 1 hour Cook: 15 min./ batch
- 4 cups all-purpose flour
- 2 large eggs, room temperature
- 1/2 cup sour cream
- 1 teaspoon salt
- 2/3 cup warm water
- POTATO FILLING:
- 1/2 pound potatoes, peeled, cooked, drained and mashed, about 2 medium
- 1/4 medium onion, chopped
- 2 tablespoons butter, softened
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- CHEESE FILLING:
- 1 cup Daisy 4% cottage cheese, drained and patted dry
- 1 large egg yolk, beaten
- 1/4 teaspoon salt
- 2 tablespoons butter, melted
- COOKING LIQUID:
- 3 chicken bouillon cubes
- 8 cups water
- 1 teaspoon canola oil
- 1/2 cup butter
- 1 large onion, chopped
- 2 cups sliced mushrooms
- To make dough, mix flour, eggs, sour cream, salt and water (a little at a time). Knead dough until firm and elastic; cover and let rest 10 minutes.
- For potato filling, combine ingredients; set aside. For cheese filling, combine ingredients; set aside.
- Divide dough into 3 parts. On floured surface, roll dough to 1/8-in. thickness; cut into 3-in. rounds with cutter, rerolling dough as needed. Place 1 teaspoon filling in center of each round; fold and press edges together firmly to seal.
- Dissolve bouillon cubes in water in large saucepan; add oil. Heat to a simmer over medium heat. Working in batches, drop pierogi into simmering water. Do not crowd. Simmer until tender, about 15 minutes, stirring gently with wooden spoon to prevent sticking. Remove with slotted spoon; drain well.
- Melt butter in a large skillet over medium heat; add onion. Cook until lightly browned, 2-3 minutes. Add mushrooms; cook until tender, stirring occasionally, about 5 minutes. Place drained pierogi on serving platter. Top evenly with mushroom mixture.
Nutrition Facts3 pieces: 223 calories, 11g fat (6g saturated fat), 54mg cholesterol, 366mg sodium, 26g carbohydrate (2g sugars, 1g fiber), 6g protein.
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!