Recipe(tried): Polish Pierogi

Hi Kathy,
I think this recipe is from "Taste of Home" or one of their other magazines. It's from a woman named Adeline Piscitelli of Sayreville, New Jersey. I've only made these a couple of times because they're so much work, but they're also so delicious !!
Dough
4 cups all--purpose flour
2 eggs
1/2 cup sour cream
1 teaspoon salt
2/3 cup warm water
Potato Filling
3 medium potatoes (about 1 pound), cooked, drained and mashed
1/2 medium onion, chopped
1/4 cup butter
Cheese Filling
1 pound dry cottage cheese
2 eggs, beaten
1/2 teaspoon salt
1/4 cup butter, melted
Sauce
1 large onion, chopped
1/2 cup butter

To make dough, combine all ingredients, adding water a little at a time. Knead dough until firm and elastic; cover with a bowl and let rest 10 minutes. For potatoe and cheese fillings, combine all ingredients and mix. Divide dough into three parts. On floured surface, roll dough to 1/8--inch thick; cut into 3--inch rounds with cutter. Place a small spoonful of filling in center of each round; fold and press edges together firmly to seal. Drop pierogi in simmering chicken bouillon with 1 teaspoon oil. Do not crowd. Simmer for 15 minutes, stirring gently with wooden spoon to prevent sticking. Remove with slotted spoon; drain well. Saute onion and butter until golden. Place drained pierogi in casserole and pour sauce over all. Yield: 7 dozen

Note: I've always simmered mine in just plain water, and then not as long as 15 minutes. Also when doing the sauce, I sauted' the onion and butter and then put the pierogi right in there and frie them too. I think everyone has a slightly different way of preparing this recipe. I'd be willing to try them all, I love these things. Good Luck .