Polish Pierogi

Title: POLISH PIEROGI

Categories: Pasta, Pastas, Polish

Yield: 12 servings

--DOUGH--

4 c All-purpose flour

2 Eggs

1/2 c Sour cream

1 ts Salt

2/3 c Warm water

--POTATO FILLING--

3 md Potatoes, cooked, drained

-and mashed

1/2 md Onion

Salt and pepper; to taste

--CHEESE FILLING--

1 lb Dry cottage cheese

2 Eggs; beaten

1/2 ts Salt

1/4 c Butter

--SAUCE--

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 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. --