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
  • salt
  • pepper
  • 1 pound cottage cheese
  • 2 eggs (beaten)
  • 1 teaspoon salt
  • 1 cup butter
  • 1 onions (chopped)
  • 1 cup butter


  1. 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. Potato Filling: Prepare potatoes, set aside.
  3. Cheese Fllling: Combine ingredients and mix.
  4. Sauce: Sauteeonion in butter until golden.
  5. Assembly: 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.
  6. Drop 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.
  7. Place the drained pierogi in a casserole and pour sauce mixture over all.
  8. Garnish with mushrooms.
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