---------- Recipe via Meal-Master (tm) v8.02
       Title: POLISH PIEROGI
  Categories: Pasta, Pastas, Polish
       Yield: 12 servings
       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
       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.