Potato and Mushroom Pierogis

[Guest guest]

Potato and Mushroom Pierogis

 

Makes 25 to 30, serves 5 to 6

 

Dumplings

2 C Fresh,plain yogurt

1 Egg, lightly beaten

1 tsp Salt

2 1/4 C All purpose flour

 

 

Filling

1 Very lg. Potato (1/2 to 3/4 pound)

4 tbsp (1/2 stick) Unsalted butter

1 Onion, chopped

1 lb White mushrooms, trimmed and minced

Salt and freshly ground black pepper, to taste

Fried onions or sour cream, for serving

 

 

Make the dumpling dough: Lightly beat the yogurt, egg

and salt together with an electric mixer. Slowly add

the flour and continue beating until smooth. Knead the

dough on a floured surface until smooth. Add water, a

teaspoon at a time, only if needed to smooth out the

dough; it should feel like pizza dough. Form the dough

into a ball, wrap it in a kitchen towel, and set aside

in a cool place for 2 hours.

 

Meanwhile, make the filling: Peel and quarter the

potato. Cover with cold water, bring to a boil, lower

the heat, and simmer until it offers no resistance

when pricked with a fork, 15 to 20 minutes. Drain and

set aside.

 

Melt 2 tablespoons butter in a skillet over very low

heat. Whip the potato with the butter until it is

fluffy and creamy. Set aside.

 

Melt the remaining 2 tablespoons butter in the skillet

over medium heat. Add the onion and saute until

translucent, 5 minutes. Add the mushrooms, salt, and

pepper and saute until the mushrooms are tender and

any liquid exuded by the vegetables evaporates, about

5 minutes. Remove the mixture from the skillet and set

aside to cool slightly. Mix the vegetables into the

mashed potatoes.

 

Bring a large pot of salted water to a boil.

 

Meanwhile, roll out the dough 1/8 inch thick. Cut into

3-inch rounds with a cookie cutter or the rim of a

glass. Put about 1 heaping teaspon of the mashed

potato filling on one side of the circle. Fold the

other side over the filling so the pierogi looks like

a half moon. Press the edges together with the thumb

and index finger, sealing the pierogi.

 

Lower the heat so the boiling water simmers gently.

One at a time, add the pierogis to the water in

batches of 4 to 6. Simmer until cooked through, 5 to 7

minutes. Remove with a slotted spoon and drain on

paper towels. Keep warm while cooking the remaining

pierogis. Serve with fried onions or sour cream.

 

 

 

 

 

[Guest guest]

I've yet to make or try a piergi. That's on my list!

Donna

 

, Renuka Singh <rsingh7567

wrote:

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> Potato and Mushroom Pierogis