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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 28 |
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I'm from a small town in New Jersey where a number of Polish immigrants-including my parents-settled. My mother was a great cook who taught my lots of Polish recipes. This one, which we also call Polish Lasagne, I've adapted to use in my catering business. It's a real crowd-pleaser! Ingredients:
dough: |
4 cups king arthur unbleached all-purpose flour |
2 eggs |
1/2 cup sour cream |
1 teaspoon salt |
2/3 cup warm water |
potato filling: |
3 medium potatoes, cooked, drained and mashed, about 1 pound |
1/2 medium onion, chopped |
1/4 cup butter |
salt and pepper to taste |
cheese filling: |
2 cups (16 ounces) 4% small curd cottage cheese, drained and patted dry |
2 eggs, beaten |
1/2 teaspoon salt |
1/4 cup butter, melted |
sauce: |
1 large onion, chopped |
1/2 cup butter |
Directions:
1. To make dough, mix flour, eggs, sour cream, salt and water (a little at a time). Knead dough until firm and elastic; cover with a bowl and let rest 10 minutes. For potato filling, prepare potatoes; set aside. For cheese filling, combine ingredients and mix. Divide dough into three parts. On floured surface, roll dough to 1/8-in. thick; cut into 3-in. rounds with cutter. Place a small spoonful of filling in center of each round; fold and press edges together firmly to seal. Drop pierogi in simmering chicken bouillon with 1 teaspoon oil. Do not crowd. Simmer for 15 minutes, stirring gently with wooden spoon to prevent sticking. Remove with slotted spoon; drain well. Saute onion and butter until golden. Place drained pierogi in casserole and pour onion/butter mixture over all. Garnish with brown mushrooms. Yield: 7 dozen.
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