Polish Pierogi
| 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 | t | Salt |
| 2/3 | c | Warm water |
| 3 | Potatoes, cooked drained | |
| and mashed | ||
| 1/2 | Onion | |
| 1/4 | c | Butter |
| Salt and pepper, to taste | ||
| 1 | lb | Dry cottage cheese |
| 2 | Eggs, beaten | |
| 1/2 | t | Salt |
| 1 | Onion, chopped | |
| 1/2 | c | Butter |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 371
Calories From Fat: 139
Total Fat: 15.8g
Cholesterol: 99mg
Sodium: 482.2mg
Potassium: 366.3mg
Carbohydrates: 44.1g
Fiber: 2.6g
Sugar: 2.7g
Protein: 12.7g