Polish Pierogi

Recipe Ingredients

		Dough
4 cups	250g / 8.8oz	All-purpose flour
2		Eggs
1/2 cup	118ml	Sour cream
1 teaspoon	5ml	Salt
2/3 cup	157ml	Warm water
		Potato Filling
3		Potatoes - cooked, drained and (medium) mashed
1/2		Onion (medium)
1/4 cup	49g / 1.7oz	Butter
		Salt and pepper - to taste
		Cheese Filling
1 lb	454g / 16oz	Dry cottage cheese
2		Eggs - beaten
1/2 teaspoon	2.5ml	Salt
1/4 cup	49g / 1.7oz	Butter
		Sauce
1		Onion - chopped (large)
1/2 cup	99g / 3.5oz	Butter

Recipe 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 Fllling: Combine ingredients and mix.

Sauce: Sauteeonion 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:
Mario Batali

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