Ingredients
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
- 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
Preparation
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.