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Categories:
all-purpose eggs sour cream salt water potatoes onions butter salt pepper cottage cheese eggs salt butter onions butter
Viewed: 82 - Published at: 4 years agoIngredients
- 4 cups all-purpose flour
- 2 eggs
- 1 cup sour cream
- 1 teaspoon salt
- 1 cup warm water
- 3 potatoes mediums, cooked, drained and mashed
- onions medium
- 1 cup butter
- salt
- pepper
- 1 pound cottage cheese
- 2 eggs beaten
- 1 teaspoon salt
- 1 cup butter
- 1 onions chopped
- 1 cup butter
Method
- 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.
