wild mushroom pierogies

So it’s that time of the month again. Another Daring Cook’s challenge. For August the spotlight is on the humble pierogi – a Polish sweet or savoury crescent-shaped dumpling. A selection of traditional fillings (potato, meat and cabbage, sauerkraut) were given but I wanted something less stodgy. A quick search on the web led me to this appealing mushroom-stuffed version from epicurious. The pierogi pastry was one of the easiest doughs I’ve made and the resulting dumplings were really quite delicious – soft yielding pastry, earthy mushrooms, sweet caramelised onions and refreshing sour cream. I chose to briefly pan-fry the pierogies in the onion butter instead of just coating them in the mixture which gave them an attractive golden colour. Thanks Liz and Anula for turning me onto these beauties, I will most certainly be adding them to my repertoire!

Wild Mushroom Pierogies
serves 6

filling:
1 cup boiling water
18g (2/3 oz) dried porcini mushrooms
1 medium onion, quartered
2 garlic cloves, crushed
170g (6 oz) cremini mushrooms, quartered
1 1/2 tbsp unsalted butter
1 tbsp parsley, finely chopped

1 portion pierogi dough (recipe below)
450g (1 lb) onions, chopped
55g (1/4 cup) unsalted butter
sour cream (to serve)

First, make the 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 the cremini and porcini mushrooms and pulse until very finely chopped.

Heat butter in a skillet over moderate heat until foaming, then cook mushroom mixture, stirring frequently, until mushrooms darken and excess liquid has evaporated (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 season with salt and pepper to taste. Leave to cool completely.

To make the pierogies, Halve the dough and roll out 1 piece on a lightly floured surface into a 15-inch round (keep remaining dough wrapped). Cut out rounds with a floured cutter and place 1 tsp filling in centre of each round. Moisten edges with water and fold in half to form a half-moon, and pinch the edges together to seal. Transfer made pierogi to a flour-dusted kitchen towel and repeat with remaining rounds.

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 the skillet with onions and lightly pan-fry for a minute or two on each side – be careful as the dumplings will be fragile. Serve immediately.

Note: Filling can be made 2 days ahead and chilled, covered. Filled pierogies can be frozen 1 month. Freeze on a tray until firm (about 2 hours) then freeze in plastic bags. Thaw before cooking.

Pierogi Dough

1 3/4 cup plain flour
2 large eggs
3/4 tsp salt
1/4 cup water

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 it rest at room temperature for at least 30 minutes.

Note: Dough may be made 2 hours ahead, wrapped well in plastic wrap and chilled. Bring to room temperature before using.

~ by gourmettraveller on August 14, 2010.

18 Responses to “wild mushroom pierogies”

  1. They look beautiful. Frying them afterwards definitely adds to their visual appeal. I tried mine with whole wheat dough. Would you make them again?

  2. Those look delicious! I love pierogies, but I have never tried making them myself. Thanks for the recipe.

  3. Pierogis are so delicious! And the wild mushroom stuffing sounds fabulous…. Mushrooms develop such a beautifully intensse flavor when cooked down. I’d tempted to try them with chanterelles….

  4. Yum!! Wild mushroom pierogi sound amazing!! I think if we had those growing up, my mom might have actually liked pierogi.

  5. looks delicious

  6. I used the Epicurious dough recipe too, but with different fillings. Yours look great browned in butter!

  7. so yummmmmy…….

  8. I wish my husband would eat mushrooms, because this filling sounds divine – just the right combination of a little bit fancy and a little but homey! Beautiful work on this challenge, and thank you for sharing!!

  9. Wow, wild mushroom filing .. sounds delicious! Great job on challenge.

  10. Wild mushroom – fantastic idea.
    Thank you for taking part this month!

    Cheers. Anula.

  11. Wild mushroom pierogi sounds delicious! Caramelized onions and cream–yummy! Great job on this challenge!

  12. I have never tried this but it looks so lovely.

  13. I tried it yesterday, BUT, because I only eat kosher and I was having it with meat, I had to make some changes. I quote your blog and then my changes right here. The results, aside from proving a great learning experience were absolutely delicious!

    Thank you for posting this recipe.

  14. GT These look so yummy!!!!! Was the dough as easy to make as you say or are you just MEGA skilled in that area of the kitchen????

  15. Of course, they would taste better if you go out and find your own wild mushrooms!

  16. Gosh, I miss the pierogi I used to eat in Canada – thanks for the recipe – I think I’ll modify it and try to make something similar to what I had as a kid!

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