Name: Polish Pierogi
Prep time: 1 h
Cook time: 1 h
Yield: 4
Ingredients: DOUGH: -; 4 cups all-purpose flour -; 2 large eggs -; 1/2 cup sour cream -; 1 teaspoon salt -; 2/3 cup warm water -; POTATO FILLING: -; 1/2 pound potatoes, peeled, cooked, drained and mashed (about 2 medium) -; 1/4 medium onion, chopped -; 2 tablespoons butter, softened -; 1/4 teaspoon salt -; 1/4 teaspoon pepper -; CHEESE FILLING: -; 1 cup 4% cottage cheese, drained and patted dry -; 1 large egg yolk, beaten -; 1/4 teaspoon salt -; 2 tablespoons butter, melted -; COOKING LIQUID: -; 3 chicken bouillon cubes -; 8 cups water -; 1 teaspoon canola oil -; Topping: -; 1/2 cup butter -; 1 large onion, chopped -; 2 cups sliced mushrooms -; Minced fresh chives -

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Polish Pierogi

1. DOUGH: -

2. 4 cups all-purpose flour -

3. 2 large eggs -

4. 1/2 cup sour cream -

5. 1 teaspoon salt -

6. 2/3 cup warm water -

7. POTATO FILLING: -

8. 1/2 pound potatoes, peeled, cooked, drained and mashed (about 2 medium) -

9. 1/4 medium onion, chopped -

10. 2 tablespoons butter, softened -

11. 1/4 teaspoon salt -

12. 1/4 teaspoon pepper -

13. CHEESE FILLING: -

14. 1 cup 4% cottage cheese, drained and patted dry -

15. 1 large egg yolk, beaten -

16. 1/4 teaspoon salt -

17. 2 tablespoons butter, melted -

18. COOKING LIQUID: -

19. 3 chicken bouillon cubes -

20. 8 cups water -

21. 1 teaspoon canola oil -

22. Topping: -

23. 1/2 cup butter -

24. 1 large onion, chopped -

25. 2 cups sliced mushrooms -

26. Minced fresh chives -

How to cook deliciously - Polish Pierogi

1. Stage

To make dough, mix flour, eggs, sour cream and salt with water, adding a little at a time. Knead dough until firm and elastic; cover and let rest 10 minutes.

2. Stage

For potato filling, combine ingredients; set aside. For cheese filling, combine ingredients; set aside.

3. Stage

Divide dough into 3 parts. On a floured surface, roll dough to 1/8-in. thickness; cut into 3-in. rounds with cutter, rerolling dough as needed. Place 1 teaspoon potato or cheese filling in center of each round; fold and press edges together firmly to seal.

4. Stage

In a large saucepan, dissolve bouillon cubes in water; add oil. Simmer over medium heat. Working in batches, drop pierogi into simmering water. Do not crowd. Simmer until tender, about 15 minutes, stirring gently with a wooden spoon to prevent sticking. Remove with a slotted spoon; drain well.

5. Stage

For the topping, in a large skillet, melt butter over medium heat; add onion. Cook until lightly browned, 2-3 minutes. Add mushrooms; cook until tender, stirring occasionally, about 5 minutes. Place drained pierogi on a serving platter. Top evenly with mushroom mixture.