---------- Recipe via Meal-Master (tm) v8.02
 
      Title: POLISH PIEROGI
 Categories: Pasta, Pastas, Polish
      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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