Saturday, 26 April 2014

Mushroom Pierogi

Having missed out on the opportunity to eat authentic Pierogi in Poland, we thought we'd try our hand at making some at home. We tried to keep this as true to traditional as possible but as we're not Polish, this isn't a family recipe or anything! If you are polish and would be happy to share a recipe - please send it along! 

You will need:
For the dough:
1 cup of flour
1 Egg
1 Tbsp of Water
½ Tsp of Salt
For the filling:
4 ½ ounces of mixed fresh mushrooms
(We used shiitake, oyster, chanterelle and chestnnut!)
½ ounce of dried porcini mushrooms, rehydrated overnight
½ medium white onion, finely minced
1 tsp of butter

1. Combine the flour, salt, egg and water in a bowl and mix until it comes together
2. Add more water if necessary, the finished dough should just come together and be slightly sticky
3. Knead until smooth, this will take 4-5 minutes by hand
4. Rest for 30 minutes

6. Finely mince the mushrooms and onion half (including the porcini)
7. Saute mushroom and onion mixture with butter and generous amounts of salt & pepper
8.Set mixture aside to cool

9. Roll out dough to half a centimeter in thickness and cut circles with a cookie cutter
10. Add a tsp. of filling to each circle
11. Fold dough over mixture and crimp edges to ensure each pierog is properly sealed
12. Place on a floured plate/surface

13. Boil in batches and remove around a minute after they float to the surface 
14. Fry each little dumpling in butter for a few minutes on each side until crispy and golden
15. Fry the other half of the onion to top the pierogi and plate
16. Serve with the traditional side of sour cream (or a honey/soy dip works excellently too!)

These are great as a starter, side, snack or light dinner as we had them with a simple salad and some boiled potatoes. Delicious, easy to make and way more filling than they first appear!


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