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Potato, Mushroom & Caramelised Onion Pierogi

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The perfect Pierogi. These are simply delicious!

  • Serves: 4 |
    4 servings
  • Rating:

  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 45 mins
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Dough

  • 2 C (500 ml) full-fat plain or Greek yoghurt
  • 1 egg, lightly beaten
  • 1 tsp (5 ml) salt
  • 21/4 C (280 g) flour (plus more for kneading)

Filling

  • 60–90 g unsalted butter (depending on how rich you want the filling)
  • 2 yellow onions, chopped into large chunks
  • 2 punnets (500 g) white mushrooms, trimmed and finely diced
  • salt and freshly milled black pepper
  • 350 g potatoes for mashing
  • olive oil for frying
  • full-fat or Greek yoghurt for serving

Dough

Beat the yoghurt, egg and salt together with an electric mixer on low speed until smooth and creamy. Slowly add the flour, beating until smooth. The dough will be very sticky.

Scrape the dough out of the bowl onto a well-floured work surface and knead in just enough flour until the dough is smooth and workable (until it can be rolled out and cut). It must be tacky but not so sticky that it runs all over the work surface or sticks to your hands. Wrap the dough in plastic wrap and put it in the refrigerator for 2 hours to firm.

Filling

Melt 2 Tbsp (30 ml) of butter in a large skillet and sauté the onions, stirring often, until caramelised and deep brown. Remove from the skillet and keep to one side.

In the same skillet, melt another 2 Tbsp (30 ml) of butter and add the diced mushrooms. Season the mushrooms with salt and pepper and sauté for about 5 minutes, until they are tender and all the liquid has evaporated. Remove from the heat. You can do this in batches.

While the onions and mushrooms are cooking, peel and quarter the potatoes and place in a small pot. Cover with cold water, bring to a boil, then lower the heat and simmer for 15–20 minutes, until soft enough to mash. Drain and place in a large mixing bowl.

If you want the filling a bit richer, melt the extra 2 Tbsp (30 ml) of butter and add to the potatoes. Mash and whip the potatoes until smooth and fluffy. Fold in the cooked mushrooms and the caramelized onions until well blended. Season again to taste.

Pierogi

Remove the dough from the fridge and work with half at a time. Keep the other half in the refrigerator until ready to use.

Sprinkle the dough and your work surface with flour, gently roll out the dough to a thickness of about 5 mm, turning the dough and flouring underneath regularly. Keeping your hands floured also helps.

Using a 7.5-cm diameter cookie cutter (the pierogi can be made bigger if you like), carefully cut out circles. Try not to deform the circles too much, although this dough is easy to work with and can be reshaped. Lift up the circles, 2 or 3 at a time, and place on a floured section of the table before you fill and fold. With floured fingertips, gently press each circle to stretch out a bit by tapping the dough. Place a heaped teaspoon of filling just off-centre of each round of dough. Gently pull the wider half over the filling and press the edges together with the side of a floured index finger, pulling the dough and pressing it to seal. The edge should be a bit less than a finger-width and not too thick. Be very careful not to rip the dough when covering the filling. Place on a floured or lined and floured plate or baking tray until ready to cook.

Bring a large pot of water to a boil. Once boiling, lower the heat to a simmer and drop in 6 or 7 of the pierogi at a time (don’t overcrowd the pot). Allow to cook for 6–7 minutes. They should float to the top and, when lifted out with a slotted spoon, should look puffy. Place on paper towels to drain. The pierogi can be eaten as is, but frying the pre-boiled pierogi adds a crispy, tastier outside, preferred by many.

To fry, simply heat the olive oil or a mixture of butter and olive oil in a skillet and fry the pierogi for a few minutes on each side, once again in batches and not overcrowding. They should be golden and crispy on each side.

Serve hot with chilled yoghurt for dipping.