| 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
A Message from our Provider:
“No God, no peace. Know God, know peace.”