Honey Mushroom Pierogi
Description
A classic Ukranian dish, with a wild twist.
Ingredients
At a glance
Mushroom
Course
Main Ingredient
Cuisine
Style
Serves
6
Dough:
- 2 C. flour
- 2 large room temperature eggs, beaten
- 1/2 t. salt
- 1/3 C. water
Filling:
- 2 C. chopped Armillaria mellea caps
- 1 medium onion, chopped
- 2 T. butter
- Salt and pepper to taste
Methods/steps
- In a medium bowl, combine eggs, salt and water, add the flour and stir together. Turn out onto a floured surface and knead until dough is firm and well mixed. Cover loosely with plastic wrap and let rest 30 minutes.
- In a large skillet over medium heat, saute mushrooms and onions in butter until onion is tender and mushrooms are dry. Add salt and pepper, remove from heat and cool.
- Roll out dough on floured surface to 1/8" thick. Cut into 5" circles. Reform scraps, re-roll and cut into circles.
- Put 2 T. filling in the middle of each circle. Moisten edges of the circle with a wetted finger. Fold each circle in half, and press edges together. Make sure it is entirely sealed.
- Bring a large pot of salted water to a rolling boil (or the pierogi can be made well in advance and frozen individually).
- Boil 12-15 pierogi at a time for 4-6 minutes after they rise to the surface. Remove with a slotted spoon to a buttered plate, keep covered and warm.
- Serve warm or pan fried in more butter then topped with caramelized onions and sour cream.
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