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Name: Polish Pierogi
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: Eastern European
Ingredients: 1 ts Salt; 1 lb Dry cottage cheese; 2 Eggs; 2/3 c Warm water; 1/2 md Onion; 2 Eggs beaten; 1/2 c Butter; 1/2 c Sour cream; 1/2 ts Salt; 1 lg Onion chopped; 3 md Potatoes cooked, drained; salt and pepper to taste; 4 c All-purpose flour; 1/4 c Butter; 1/4 c Butter

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INGREDIENTS

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

Servings

INSTRUCTIONS

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.

NOTES

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Polish Pierogi

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

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Nutrition

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Serving Size: 1 Serving (261g)
Recipe Makes: 12

Calories: 491
Calories from Fat: 231 (47%)

Amt Per Serving		% DV

	Total Fat 25.6g	34 %
	Saturated Fat 13.3g	66 %
	Monounsaturated Fat 7.6g
	Polyunsanturated Fat 2g
Cholesterol 399.5mg		123 %
Sodium 900.8mg		31 %
Potassium 482.9mg		13 %
Total Carbohydrate 45.3g		13 %
	Dietary Fiber 2.7g	11 %
	Sugars, other 42.6g
Protein 20.1g		29 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 491

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