Originally from Poland and Ukraine, these savoury dumplings are work well at big get-togethers.
Mushroom Pierogies With Caramelized Onions
Pierogies with a mixed mushroom filling, served with caramelized onions and sour cream.
- 3 cups + 2 tbsp bread flour
- 1 tsp salt
- 1 cup boiling water
- 4 tbsp olive oil
- ¼ cup butter
- 1 onion chopped
- 750 g mixed mushrooms chopped (chanterelle, shiitake, chestnut and oyster mushrooms)
- 2 cloves garlic finely chopped 1
- ⅓ cup chopped parsley
- salt and freshly ground pepper for seasoning
- butter for cooking
- ⅓ cup + 2 tbsp white balsamic vinegar
- 1 cup sour cream for serving
- In bowl of stand mixer fitted with dough hook, combine flour and salt on low speed. Gradually add boiling water, beating until dough comes together. Increase speed to medium-high and beat dough until smooth and elastic, about 5 minutes. Place dough on floured work surface and cover with tea towel; let rest for 15 minutes.
- Heat oil and butter in large skillet over medium heat. Fry onion until softened, about 5 minutes. Increase heat slightly; add mushrooms and cook, stirring, until golden brown and moisture has evaporated, adding more oil if needed. Add garlic and parsley; season with salt and pepper. Cook, stirring, for a few minutes. Scrape into shallow bowl. Let cool.
- On lightly floured surface, roll out dough until 2 mm thick. Using 9-cm round cutter, cut out 30 circles; place on sheet of parchment paper and cover with tea towel to prevent drying out.
- To fill, working with dough round, place 2 tsp of the mushroom filling in centre. Dip finger in small bowl of water and wet dough edges; fold over filling, gently stretching and pressing to remove air. Pinch edges to seal. Place pierogi on another parchment sheet and cover. Repeat with remaining dough and filling.
- Bring large pot of water to a boil and cook pierogies in batches for 6 to 7 minutes. Remove pierogies and place on large plate.
- Melt butter in saucepan over medium heat; add pierogies without crowding the pan and fry on one side until bottoms are golden brown, 3 to 4 minutes. Deglaze with vinegar. Serve garnished with caramelized onions and sour cream.