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Title: Polish Pierogi
Categories: Pasta Ethnic
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 |
1/4 | c | Butter |
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.
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