Directions:
- For the Pierogi/Varenko Dough:.
- Stir together flours in a bowl. Make a well in flour and add eggs,.
- Salt, and water, then stir together with a fork without touching.
- Flour. Continue stirring, gradually incorporating flour into well.
- Until a soft dough forms. Transfer dough to a lightly floured work.
- Surface and knead, adding only as much additional flour as needed to.
- Keep dough from sticking, until smooth and elastic, about 8 minutes.
- (Dough will be soft.) Cover with plastic wrap and let rest at room.
- Temperature at least 30 minutes.
- Note: Bring to room temperature before using if storing in fridge overnight.
- For filling: Pour boiling water over porcini in a small bowl and soak.
- Until softened,10 to 20 minutes. Lift porcini out of water, squeezing.
- Excess liquid back into bowl, and rinse well to remove any grit. Pour.
- Soaking liquid through a paper-towel- lined sieve into a bowl and.
- Reserve.
- Finely chop onion and garlic in a food processor, then add cremini and.
- Porcini and pulse until very finely chopped. Heat butter in a skillet.
- Over moderate heat until foam subsides, then cook mushroom mixture,.
- Stirring frequently, until mushrooms are dry and 1 shade darker, about.
- 8 minutes. Add reserved soaking liquid and simmer, stirring.
- Frequently, until mixture is thick, dry, and beginning to brown, about.
- 15 minutes (there will be about 1 cup filling). Stir in parsley and.
- Salt and pepper to taste. Cool completely.
- Roll out dough and fill pierogies: Halve dough and roll out 1 piece on.
- A lightly floured surface into a 15-inch round, keeping remaining.
- Dough wrapped. Cut out rounds (about 24) with floured cookie cutter. Put 1.
- Teaspoon filling in center of each round. Working with 1 round at a.
- Time, moisten edges with water and fold in half to form a half-moon,.
- Pinching edges together to seal. Transfer pierogies as assembled to a.
- Flour-dusted kitchen towel. Repeat with remaining rounds, then make.
- More pierogies with remaining dough and filling.
- If freezing, place on flat sheet & freeze then store in airtight Ziploc bags.
- Cook onions and pierogies: Cook onions in butter in a large heavy.
- Skillet over moderately low heat, stirring frequently, until golden.
- Brown, about 30 minutes. Season with salt and pepper and keep warm.
- Cook pierogies in a large pot of lightly salted boiling water until.
- Tender, 12 to 15 minutes. Transfer with a slotted spoon to skillet.
- With onions. Toss gently to coat and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 415.94 Kcal (1741 kJ) | ||
| Calories from fat | 167.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.63g | 29% | |
|---|---|---|---|
| Cholesterol | 103.38mg | 34% | |
| Sodium | 351.01mg | 15% | |
| Potassium | 418.8mg | 9% | |
| Total Carbs | 49.68g | 17% | |
| Sugars | 3.77g | 15% | |
| Dietary Fiber | 3.79g | 15% | |
| Protein | 12.6g | 25% | |
| Vitamin C | 8.1mg | 14% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 42.3mg | 235% | |
| Calcium | 121.6mg | 12% | |
| Amount Per 100 g | |||
| Calories | 146.89 Kcal (615 kJ) | ||
| Calories from fat | 59.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.58g | 29% | |
|---|---|---|---|
| Cholesterol | 36.51mg | 34% | |
| Sodium | 123.96mg | 15% | |
| Potassium | 147.9mg | 9% | |
| Total Carbs | 17.55g | 17% | |
| Sugars | 1.33g | 15% | |
| Dietary Fiber | 1.34g | 15% | |
| Protein | 4.45g | 25% | |
| Vitamin C | 2.9mg | 14% | |
| Iron | 15mg | 235% | |
| Calcium | 42.9mg | 12% | |
* 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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