Potato & Mushroom Pierogi
Tender dough pillows filled with creamy mashed potatoes and earthy sautéed mushrooms, boiled until they float, then pan-fried until golden. A comforting Polish classic.
- Total time
- 50 min
- Servings
- 4
- Calories
- 485
- Protein
- 12g
Ingredients
- 2 cups all-purpose flour
- 2 large eggs
- ¼ cup sour cream
- 1.5 lbs potatoes, russet
- 10 oz mushrooms, mixed
- 4 tbsp butter
- ½ cup caramelized onions or sour cream
Instructions
- 1
Peel potatoes and cut into 1-inch chunks. Boil in salted water until fork-tender, ~15 minutes.
- 2
Slice mushrooms into quarters. Sauté in 1 tbsp butter over medium-high until liquid evaporates, ~8 minutes.
- 3
Drain potatoes. Mash with remaining 3 tbsp butter and salt. Fold in cooled mushrooms.
- 4
Mix flour and 0.5 tsp salt in a bowl. Make a well; add eggs and sour cream.
- 5
Stir with a fork until a shaggy dough forms. Knead on a floured counter until smooth, ~3 minutes.
- 6
Roll dough to 1/8-inch thickness. Cut 3-inch circles with a cup. Place 1 tbsp filling on each.
- 7
Fold circle in half. Pinch edges firmly to seal, removing air pockets. Lay on a floured surface.
- 8
Bring a large pot of salted water to a boil. Drop pierogi in batches; cook until they float, then 2 minutes more.
- 9
Remove with a slotted spoon. Pan-fry in 2 tbsp butter over medium-high until golden edges, ~3 minutes per side.
- 10
Serve hot topped with caramelized onions or a dollop of sour cream.
Tools you’ll need
- large pot
- 12-inch skillet
- mixing bowl
- fork
- rolling pin
- 3-inch cup or round cutter
- slotted spoon
- cutting board
- knife
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