Polish Wild Mushroom Pierogies |
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Prep Time: 60 Minutes Cook Time: 1 Minutes |
Ready In: 61 Minutes Servings: 6 |
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From Bear to Marianne - our lovable Polish foodie. Note from Bear - Filled pierogies can be frozen 1 month. Freeze on a tray until firm, about 2 hours, then freeze in sealable plastic bags. Thaw before cooking. I recommend doubling this and making a gi-normous batch with friends - freeze & share amongst the crew. It's fidgety but fun when working with a crew - have the dough resting & filling made & cooled when the crew arrives. Ingredients:
1 cup all-purpose flour (plus additional for kneading and rolling) |
3/4 cup cake flour (not self-rising) |
2 large eggs |
3/4 teaspoon salt |
1/4 cup water |
1 cup boiling water |
2/3 ounce dried porcini mushrooms |
1 medium onion, quartered |
2 garlic cloves, crushed |
6 ounces cremini mushrooms, quartered |
1 1/2 tablespoons unsalted butter |
1 tablespoon flat leaf parsley, finely chopped fresh |
1 lb onion, chopped |
1/4 cup unsalted butter |
1 cup sour cream |
Directions:
1. For the Pierogi/Varenko Dough:.
2. Stir together flours in a bowl. Make a well in flour and add eggs,.
3. salt, and water, then stir together with a fork without touching.
4. flour. Continue stirring, gradually incorporating flour into well.
5. until a soft dough forms. Transfer dough to a lightly floured work.
6. surface and knead, adding only as much additional flour as needed to.
7. keep dough from sticking, until smooth and elastic, about 8 minutes.
8. (Dough will be soft.) Cover with plastic wrap and let rest at room.
9. temperature at least 30 minutes.
10. Note: Bring to room temperature before using if storing in fridge overnight.
11. For filling: Pour boiling water over porcini in a small bowl and soak.
12. until softened,10 to 20 minutes. Lift porcini out of water, squeezing.
13. excess liquid back into bowl, and rinse well to remove any grit. Pour.
14. soaking liquid through a paper-towel- lined sieve into a bowl and.
15. reserve.
16. Finely chop onion and garlic in a food processor, then add cremini and.
17. porcini and pulse until very finely chopped. Heat butter in a skillet.
18. over moderate heat until foam subsides, then cook mushroom mixture,.
19. stirring frequently, until mushrooms are dry and 1 shade darker, about.
20. 8 minutes. Add reserved soaking liquid and simmer, stirring.
21. frequently, until mixture is thick, dry, and beginning to brown, about.
22. 15 minutes (there will be about 1 cup filling). Stir in parsley and.
23. salt and pepper to taste. Cool completely.
24. Roll out dough and fill pierogies: Halve dough and roll out 1 piece on.
25. a lightly floured surface into a 15-inch round, keeping remaining.
26. dough wrapped. Cut out rounds (about 24) with floured cookie cutter. Put 1.
27. teaspoon filling in center of each round. Working with 1 round at a.
28. time, moisten edges with water and fold in half to form a half-moon,.
29. pinching edges together to seal. Transfer pierogies as assembled to a.
30. flour-dusted kitchen towel. Repeat with remaining rounds, then make.
31. more pierogies with remaining dough and filling.
32. If freezing, place on flat sheet & freeze then store in airtight Ziploc bags.
33. Cook onions and pierogies: Cook onions in butter in a large heavy.
34. skillet over moderately low heat, stirring frequently, until golden.
35. brown, about 30 minutes. Season with salt and pepper and keep warm.
36. Cook pierogies in a large pot of lightly salted boiling water until.
37. tender, 12 to 15 minutes. Transfer with a slotted spoon to skillet.
38. with onions. Toss gently to coat and serve immediately.
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