Faina Merzlyaks Potato and Mushroom Pierogi

🍴 18 ingredients 👁️ 4 views 📚 Recipes1M

Ingredients

  • 2 cups fresh
  • full-fat
  • plain yogurt
  • preferably homemade
  • 1 egg
  • lightly beaten
  • 1 teaspoon salt
  • 2 1/4 cups all-purpose flour
  • 1 very large potato ( 1/2 to 3/4 pound)
  • 4 tablespoons ( 1/2 stick) unsalted butter
  • 1 onion
  • chopped
  • 1 pound white mushrooms
  • trimmed and minced
  • Salt and freshly ground black pepper
  • to taste.
  • Fried onions or sour cream
  • for serving

Instructions

  1. Make the dumpling dough: Lightly beat the yogurt, egg, and salt together with an electric mixer.
  2. Slowly add the flour and continue beating until smooth.
  3. Knead the dough on a floured surface until smooth.
  4. Add water, a teaspoon at a time, only if needed to smooth out the dough; it should feel like pizza dough.
  5. Form the dough into a ball, wrap it in a kitchen towel, and set aside in a cool place for 2 hours.
  6. Meanwhile, make the filling: Peel and quarter the potato.
  7. Cover with cold water, bring to a boil, lower the heat, and simmer until it offers no resistance when pricked with a fork, 15 to 20 minutes.
  8. Drain and set aside.
  9. Melt 2 tablespoons of the butter in a skillet over very low heat.
  10. Whip the potato with the butter until it is fluffy and creamy.
  11. Set aside.
  12. Melt the remaining 2 tablespoons butter in the skillet over medium heat.
  13. Add the onion and saute until translucent, 5 minutes.
  14. Add the mushrooms, salt, and pepper and saute until the mushrooms are tender and any liquid exuded by the vegetables evaporates, about 5 minutes.
  15. Remove the mixture from the skillet and set aside to cool slightly.
  16. Mix the vegetables into the mashed potatoes.
  17. Bring a large pot of salted water to a boil.
  18. Meanwhile, roll out the dough 1/8 inch thick.
  19. Cut into 3-inch rounds with a cookie cutter or the rim of a glass.
  20. Put about 1 heaping teaspoon of the mashed potato filling on one side of the circle.
  21. Fold the other side over the filling so the pierogi looks like a half moon.
  22. Press the edges together with your thumb and index finger, sealing the pierogi.
  23. Lower the heat so the boiling water simmers gently.
  24. One at a time, add the pierogis to the water in batches of 4 to Simmer until cooked through, 5 to 7 minutes.
  25. Remove with a slotted spoon and drain on paper towels.
  26. Keep warm while cooking the remaining pierogis.
  27. Serve with fried onions or sour cream.
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