Honey Mushroom Pierogi
Created by AndrewM, Monday, 08 August 2011
Description

A classic Ukranian dish, with a wild twist.

Ingredients
At a glance
Mushroom
Course
Main Ingredient
Cuisine
Style
Serves
6

Dough:

  • 2 C. flour
  • 2 large room temperature eggs, beaten
  • 1/2 t. salt
  • 1/3 C. water

Filling:

  • 2 C. chopped Armillaria mellea caps
  • 1 medium onion, chopped
  • 2 T. butter
  • Salt and pepper to taste
Methods/steps
  1. In a medium bowl, combine eggs, salt and water, add the flour and stir together. Turn out onto a floured surface and knead until dough is firm and well mixed. Cover loosely with plastic wrap and let rest 30 minutes.
  2. In a large skillet over medium heat, saute mushrooms and onions in butter until onion is tender and mushrooms are dry. Add salt and pepper, remove from heat and cool.
  3. Roll out dough on floured surface to 1/8" thick. Cut into 5" circles. Reform scraps, re-roll and cut into circles.
  4. Put 2 T. filling in the middle of each circle. Moisten edges of the circle with a wetted finger. Fold each circle in half, and press edges together. Make sure it is entirely sealed.
  5. Bring a large pot of salted water to a rolling boil (or the pierogi can be made well in advance and frozen individually).
  6. Boil 12-15 pierogi at a time for 4-6 minutes after they rise to the surface. Remove with a slotted spoon to a buttered plate, keep covered and warm.
  7. Serve warm or pan fried in more butter then topped with caramelized onions and sour cream.