-DOUGH-
4 c All-purpose flour
2 Eggs
1/2 c Sour cream
1 ts Salt
2/3 c Warm water
POTATO FILLING
3 md Potatoes, cooked, drained
-and mashed
1/2 md Onion
1/4 c Butter
Salt and pepper; to taste
CHEESE FILLING
1 lb Dry cottage cheese
2 Eggs; beaten
1/2 ts Salt
1/4 c Butter
-SAUCE-
1 lg Onion; chopped
1/2 c Butter
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.
Potato Filling: Prepare potatoes, set aside.
Cheese Flling: Combine ingredients and mix.
Sauce: Saute onion in butter until golden.
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.
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.
Place the drained pierogi in a casserole and pour sauce mixture over
all. Garnish with mushrooms.
Yields
12 Servings