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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|Serving Size: 1 Serving (261g)|
|Recipe Makes: 12|
|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 %|
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Calories per serving: 491
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