Pierogi z Kapustą i Grzybami

Ingredients

• 2.5 cups all-purpose flour
• 8 oz russet potato, peeled and halved
• 1 whole large egg
• ½ cup sharp cheddar or farmer cheese, grated
• 1 tsp salt
• 1 small head (14 oz) green cabbage, chopped
• 8 oz button or cremini mushrooms, sliced
• 1 medium yellow onion, sliced
• 3 tbsp olive oil
• ½ tsp black pepper
• ¾ cup sour cream

Instructions

1. 1

   Boil potato in salted water until fork-tender, ~12 minutes. Drain and pass through a ricer or mash until smooth.

2. 2

   Mix flour and salt in a large bowl. Make a well; add mashed potato, egg, and cheese.

3. 3

   Knead until the dough comes together and is soft but not sticky, ~2 minutes. Add water 1 tbsp at a time if too dry.

4. 4

   Cover dough with plastic wrap. Let rest 15 minutes at room temperature.

5. 5

   Heat 2 tbsp oil in a large skillet over medium. Add onion; cook until golden and soft, ~8 minutes.

6. 6

   Add cabbage to the skillet. Stir and cook uncovered until very soft and edges turn golden, ~15 minutes.

7. 7

   Heat remaining 1 tbsp oil in a second skillet over medium-high. Add mushrooms without stirring for 2 minutes.

8. 8

   Stir mushrooms and cook until liquid evaporates and they're golden, ~5 minutes more.

9. 9

   Combine cabbage mixture with mushrooms. Season with pepper. Cool to room temperature.

10. 10

    Dust a work surface with flour. Roll dough to 1/8-inch thick. Cut into 3-inch circles using a glass.

11. 11

    Place 1 tbsp filling in the center of each circle. Fold in half and press the edges firmly to seal.

12. 12

    Bring a large pot of salted water to a rolling boil. Working in batches, add pierogi (do not crowd).

13. 13

    Cook until pierogi float, then 2 minutes more. Remove with a slotted spoon to a plate.

14. 14

    Pan-fry cooked pierogi in 2 tbsp butter or oil over medium-high until golden edges form, ~3 minutes per side.

15. 15

    Plate pierogi warm. Top generously with sour cream and caramelized onions from the filling.

Tools you’ll need

• large mixing bowl
• potato ricer or fine grater
• plastic wrap
• two large skillets (12-inch preferred)
• work surface or cutting board
• 3-inch round cutter or glass
• large pot (6-quart minimum)
• slotted spoon
• sharp knife

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