Title: Polish Pierogi
Categories: Pasta Ethnic
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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