Feed Me That logoWhere dinner gets done
previousnext


Title: Polish Pierogi
Categories: Pasta Ethnic
Yield: 12 Servings

DOUGH
4cAll-purpose flour
2 Eggs
1/2cSour cream
1tsSalt
2/3cWarm water
POTATO FILLING
3mdPotatoes, cooked, drained and mashed
1/2mdOnion
1/4cButter
  Salt and pepper; to taste
CHEESE FILLING
1lbDry cottage cheese
2 Eggs; beaten
1/2tsSalt
1/4cButter
SAUCE
1lgOnion; chopped
1/2cButter

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.

previousnext