Polish Pierogi

---------- Recipe via Meal-Master (tm) v8.02

Title: POLISH PIEROGI
Categories: Pasta, Pastas, Polish
Yield: 12 servings

---------------------------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
-and mashed
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

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.

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