Polish Pierogi

  • on March 28, 2008
  • Likes!

Ingrients & Directions

4 c All-purpose flour
2 Eggs
1/2 c Sour cream
1 ts Salt
2/3 c Warm water

3 md Potatoes, cooked, drained
-and mashed
1/2 md Onion
1/4 c Butter
Salt and pepper; to taste

1 lb Dry cottage cheese
2 Eggs; beaten
1/2 ts Salt
1/4 c Butter

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

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.

12 Servings

Article Categories:

Leave a Reply

Your email address will not be published. Required fields are marked *

Food Menu
Food is home to 5,000+ of the web's best branded recipes! We cover everything. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Aliquam dictum nisl quis libero adipiscin!