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Polish Pierogi

breakfast, pasta, polish

----DOUGH----
4 cup all-purpose flour
2 eggs
1/2 cup sour cream
1 teaspoon salt
2/3 cup warm water
----POTATO FILLING----
3 medium potatoes, cooked, drained and mashe; d
1/2 medium onion
1/4 cup butter
1 salt and pepper; to taste
----CHEESE FILLING----
1 lb dry cottage cheese
2 eggs; beaten
1/2 teaspoon salt
1/4 cup butter
----SAUCE----
1 large onion; chopped
1/2 cup 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.

Yield: 12 servings

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