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Polish Pierogi

  • 12servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, B3, B9, B12, H, C, D, E, P
MineralsNatrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. Dough

  2. 4 cups 250g / 8.8oz All-purpose flour

  3. 2 Eggs

  4. 1/2 cup 118ml Sour cream

  5. 1 teaspoon 5ml Salt

  6. 2/3 cup 157ml Warm water

  7. Potato Filling

  8. 3 Potatoes - cooked, drained and (medium) mashed

  9. 1/2 Onion (medium)

  10. Salt and pepper - to taste

  11. Cheese Filling

  12. 1 lb 454g / 16oz Dry cottage cheese

  13. 2 Eggs - beaten

  14. 1/2 teaspoon 2 1/2ml Salt

  15. 1/4 cup 49g / 1.7oz Butter

  16. Sauce

  17. 1 Onion - chopped (large)

  18. 1/2 cup 99g / 3 1/2oz Butter

Instructions Jump to Ingredients ↑

  1. 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.

  2. Potato Filling: Prepare potatoes, set aside.

  3. Cheese Fllling: Combine ingredients and mix.

  4. Sauce: Sauteeonion in butter until golden.

  5. 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.

  6. 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.

  7. Place the drained pierogi in a casserole and pour sauce mixture over all. Garnish with mushrooms.

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