DOUGH
4 cup All-purpose flour
2 Eggs
1/2 cup Sour cream
1 tsp Salt
2/3 cup Warm water
POTATO FILLING
3 medium Potatoes, cooked, drained and mashed
1/2 medium Onion
1/4 cup Butter
Salt and pepper, to taste
CHEESE FILLING
1 lb Dry cottage cheese
2 Eggs, beaten
1/2 tsp Salt
1/4 cup Butter
SAUCE
1 large Onion, chopped
1/2 cup Butter
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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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