POLISH PIEROGI

Polish Pierogi image

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 me lots of Polish recipes like this one, which I have adapted to use in my catering business. Also called Polish lasagna, it's a real crowd-pleaser! -Adeline Piscitelli, Sayreville, New Jersey

Provided by Taste of Home

Time 1h15m

Yield 4-1/2 dozen.

Number Of Ingredients 25

Ingredients

DOUGH:
4 cups all-purpose flour
2 large eggs, room temperature
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

Steps:

To make 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. , For potato filling, combine ingredients; set aside. For cheese filling, combine ingredients; set aside. , Divide dough into 3 parts. On floured surface, roll dough to 1/8-in. thickness; cut into 3-in. rounds with cutter, rerolling dough as needed. Place 1 teaspoon filling in center of each round; fold and press edges together firmly to seal. , Dissolve bouillon cubes in water in large saucepan; add oil. Heat to a simmer over medium heat. Working in batches, drop pierogi into simmering water. Do not crowd. Simmer until tender, about 15 minutes, stirring gently with wooden spoon to prevent sticking. Remove with slotted spoon; drain well. , Melt butter in a large skillet 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 serving platter. Top evenly with mushroom mixture.

Nutrition Facts : Calories 223 calories, Fat 11g fat (6g saturated fat), Cholesterol 54mg cholesterol, Sodium 366mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.