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Polish Pierogi

Total Time

Prep: 1 hour Cook: 15 min./ batch

Makes

4-1/2 dozen

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 me lots of Polish recipes like this one, which I have adapted to use in my catering business. Also called Polish lasagna, it’s a real crowd-pleaser! —Adeline Piscitelli, Sayreville, New Jersey
Polish Pierogi Recipe photo by Taste of Home

Ingredients

  • DOUGH:
  • 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 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
  • TOPPING:
  • 1/2 cup butter
  • 1 large onion, chopped
  • 2 cups sliced mushrooms

Directions

  1. 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.
  2. For potato filling, combine ingredients; set aside. For cheese filling, combine ingredients; set aside.
  3. 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.
  4. 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.
  5. 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 Facts

3 pieces: 223 calories, 11g fat (6g saturated fat), 54mg cholesterol, 366mg sodium, 26g carbohydrate (2g sugars, 1g fiber), 6g protein.

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