Ingredients:
- 1 egg yolk (save the egg white in the potatoes and cheese filling later)
- portobello mushrooms or smaller field mushrooms
- heat up some olive oil in a pan and fry the garlic and the chili. when the garlic starts to soften, add the chopped mushrooms. saute until the mushrooms get softer. add the water, cream and tamari and season with salt and pepper. spread some leaves of rosemary over the mushroom mixture and cook it for three minutes.
- cheese and potato filling
- 4 - 5 boiled potatoes
- 1/4 milk
- mash the potatoes with the egg white , some melted butter and milk. add the farmers cheese as noted or to your own taste. mix well and season with salt
- topping
- finely chopped and fried bacon
- finely chopped onions , fried very slowly in butter until brown
Directions:
- Mix the flour and the salt together with the eggs.
- Heat up some water and mix small parts at a time into the flour mixture.
- You can do it by hand or in a food processor.
- On a flat surface, knead the dough until it’s firm and soft.
- Cover with a damp tablecloth and let it rest on the counter top while you are making the fillings.
- Filling the Pierogi
- Uncover the dough and if necessary knead it some more.
- Divide into 4 pieces.
- Use lots and lots of flour while rolling one piece at the time to a 1/16” (1 mm) thickness.
- Make 3” circles and divide the fillings on top.
- Cover the filling and pinch the edges firmly to seal.
- Pat some more flour on every pierogi so they don’t stick together. If necessary, add some more warm water to the dough as the flour makes it drier in the process.
- Repeat until you have about 75 lovely pierogi.
- Heat up salted water.
- Once the water is boiling, drop some of the pierogi in the water.
- When they are floating up to the surface let them boil for approximately 1 minute more.
- Remove with a strainer.
- Top with melted butter and fried bacon and onions (chopped finely).
- Serve with a salad and some sour cream.
- You can also heat the butter in a frying pan and brown the pierogi before serving.
- Tips
- Cilantro is not really a traditional ingredient for a pierogi filling.
- Using a pasta roller to roll out the dough can save you a lot of time.
- Don't roll it too thin however, or the filling may split the dough when you try to seal the pierogi.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1213.37 Kcal (5080 kJ) | ||
| Calories from fat | 743.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 82.6g | 127% | |
|---|---|---|---|
| Cholesterol | 239.6mg | 80% | |
| Sodium | 3054.34mg | 127% | |
| Potassium | 573.49mg | 12% | |
| Total Carbs | 97.15g | 32% | |
| Sugars | 8.4g | 34% | |
| Dietary Fiber | 11.77g | 47% | |
| Protein | 24.55g | 49% | |
| Vitamin C | 14.9mg | 25% | |
| Vitamin A | 2.1mg | 69% | |
| Iron | 6.6mg | 37% | |
| Calcium | 298.4mg | 30% | |
| Amount Per 100 g | |||
| Calories | 310.22 Kcal (1299 kJ) | ||
| Calories from fat | 190.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.12g | 127% | |
|---|---|---|---|
| Cholesterol | 61.26mg | 80% | |
| Sodium | 780.9mg | 127% | |
| Potassium | 146.62mg | 12% | |
| Total Carbs | 24.84g | 32% | |
| Sugars | 2.15g | 34% | |
| Dietary Fiber | 3.01g | 47% | |
| Protein | 6.28g | 49% | |
| Vitamin C | 3.8mg | 25% | |
| Vitamin A | 0.5mg | 69% | |
| Iron | 1.7mg | 37% | |
| Calcium | 76.3mg | 30% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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