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.