Name: Polish Pierogi
Ingredients: 4 c All-purpose flour; 2 Eggs; 1/2 c Sour cream; 1 ts Salt; 2/3 c Warm water; 3 md Potatoes, cooked, drained and mashed; 1/2 md Onion; 1/4 c Butter; Salt and pepper; to taste; 1 lb Dry cottage cheese; 2 Eggs; beaten; 1/2 ts Salt; 1/4 c Butter; 1 lg Onion; chopped; 1/2 c Butter

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CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Polish	Pasta, Pastas, Polish	12	Servings

INGREDIENTS

4	c	All-purpose flour
2		Eggs
1/2	c	Sour cream
1	ts	Salt
2/3	c	Warm water
3	md	Potatoes, cooked, drained and mashed
1/2	md	Onion
1/4	c	Butter
		Salt and pepper; to taste
1	lb	Dry cottage cheese
2		Eggs; beaten
1/2	ts	Salt
1/4	c	Butter
1	lg	Onion; chopped
1/2	c	Butter

INSTRUCTIONS

DOUGH
POTATO FILLING
CHEESE FILLING
SAUCE
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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