Polish Pierogi Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
DOUGH
4 cup: All-purpose flour,
2: Eggs,
1/2 cup: Sour cream,
1 tsp: Salt,
2/3 cup: Warm water,
POTATO FILLING
3 medium: Potatoes, cooked, drained and mashed
1/2 medium: Onion,
1/4 cup: Butter,
Salt and pepper, to taste
CHEESE FILLING
1 lbs: Dry cottage cheese,
2: Eggs, beaten
1/2 tsp: Salt,
1/4 cup: Butter,
SAUCE
1 large: Onion, chopped
1/2 cup: Butter,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp