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Central European Recipes-POLISH
Polish Pierogi
* Exported from MasterCook *
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Dough 4 cups all-purpose flour 2 eggs 1/2 cup sour cream 1 teaspoon salt 2/3 cup warm water |
Potato Filling 3 medium potatoes, cooked, drained and mashed 1/2 medium onion, chopped 1/4 cup butter salt and pepper to taste |
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Cheese Filling 1 pound dry cottage cheese 2 eggs, beaten 1/2 teaspoon salt 1/4 cup butter |
Sauce 1 large onion, chopped 1/2 cup butter Garnish mushrooms, sliced |
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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. Yield: 12 Pierogi |
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