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Dough: Mix flour, eggs, sour cream, salt, and water, a little at a
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time. Knead dough until firm and elastic; Cover and let rest 10
|
minutes.
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|
Potato Filling: Prepare potatoes, set aside.
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Cheese Flling: Combine ingredients and mix.
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Sauce: Saute onion in butter until golden.
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Assembly: Divide dough into three parts. On a floured surface roll
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dough to about 1/8-inch thick; cut into 3-inch rounds. Place a small
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spoonful of the filling in the center of each round, fold and press
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the edges together firmly to seal.
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Drop the pierogi in simmering chicken bouillon with 1 teaspoon of
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oil. Do not crowd. Simmer for 15 minutes, stirring gently to prevent
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sticking. Remove with a slotted spoon and drain well.
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Place the drained pierogi in a casserole and pour sauce mixture over
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all. Garnish with mushrooms.
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