Categories: Pasta

Ingredients

• Dough:
• 4 cups all-purpose flour
• 2 large eggs, room temp
• 1/2 cup sour cream
• 1 tsp salt
• 2/3 cup warm water
• Potato Filling:
• 1/2 lb. potatoes, peeled, cooked, drained and mashed, about 2 medium
• 1/4 medium onion, chopped
• 2 tbsp. butter, softened
• 1/4 tsp salt
• 1/4 tsp pepper
• Cheese filling:
• 1 cup cottage cheese, drained and patted dry
• 1 large egg yolk, beaten
• 1/4 tsp salt
• 2 tbsp. butter, melted
• Cooking liquid:
• 3 chicken bouillon cubes
• 8 cups water
• 1 tsp canola oil
• Topping:
• 1/2 cup butter
• 1 large onion, chopped
• 2 cups sliced mushrooms

Directions

1. To make dough, mix flour, eggs, sour cream, salt and water. Knead dough until firm and elastic; cover and let rest 10 minutes.

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

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

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

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

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