Polish Pierogi

Polish Pierogi


4 cups all-purpose flour
2 eggs
1 cup sour cream
1 teaspoon salt
1 cup warm water
3 potatoes (mediums, cooked, drained and mashed)
onions (medium)
1 cup butter
1 pound cottage cheese
2 eggs (beaten)
1 teaspoon salt
1 cup butter
1 onions (chopped)
1 cup butter


1Dough: 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.
2Potato Filling: Prepare potatoes, set aside.
3Cheese Fllling: Combine ingredients and mix.
4Sauce: Sauteeonion in butter until golden.
5Assembly: Divide dough into three parts. On a floured surface roll dough to about 1/8-inch thick; cut into 3-inch rounds. Place a small spoonful of the filling in the center of each round, fold and press the edges together firmly to seal.
6Drop the pierogi in simmering chicken bouillon with 1 teaspoon of oil. Do not crowd. Simmer for 15 minutes, stirring gently to prevent sticking. Remove with a slotted spoon and drain well.
7Place the drained pierogi in a casserole and pour sauce mixture over all.
8Garnish with mushrooms.
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