Polish Pierogi

12 Servings
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Polish Pierogi Ingredients

DOUGH	Salt and pepper; to taste
4 c All-purpose flour	CHEESE FILLING
2 Eggs	1 lb Dry cottage cheese
1/2 c Sour cream	2 Eggs; beaten
1 ts Salt	1/2 ts Salt
2/3 c Warm water	1/4 c Butter
POTATO FILLING	SAUCE
3 md Potatoes, cooked, drained	1 lg Onion; chopped
1/2 md Onion	1/2 c Butter
1/4 c Butter

Instructions for Polish Pierogi

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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: PastaCuisine: Eastern European