Potato and Mushroom Pierogies
Filed under
Dumplings
Makes about 35; freeze half - they're better than the frozen ones from the store. Serve with sour cream and/or roasted apples; the roasted apples recipe isn't in the file.
Ingredients
- 5 Egg, large - 4 for the dough, 1 for egg wash
- 8 tbsp Unsalted butter, 1 stick, melted and cooled
- 1/2 cup Sour cream, plus more for serving
- 1 tsp Salt
- 5 cup Flour, all-purpose, plus more for dusting
- 1 lb Potato, peeled and cubed
- 2 tbsp Unsalted butter, plus more for sauteing
- 1 Leek, large
- 10 oz Mushroom, finely chopped
- 4 sprig Thyme, fresh
- Kosher salt
- Black pepper, freshly ground
- 1 cup Heavy cream
- Vegetable oil, for frying
- Parsley, fresh flat-leaf, chopped, for garnish
Directions
- Dough: whisk 4 eggs, the melted butter, sour cream and salt. Sift the flour onto the counter, make a well and pour in the wet ingredients. Stir with a fork, drawing in the flour, until a soft dough forms; add flour if sticky or a few drops of water if not pliable.
- Knead until smooth and elastic, about 5 minutes, adding only as much flour as needed. Cover with an inverted bowl or plastic and rest about 10 minutes.
- Filling: boil the potatoes in salted water until tender, about 15 minutes, drain and mash while hot. Let cool.
- Trim the leek, keeping 1 inch of green, halve lengthwise, rinse really well and slice finely. Melt 2 tablespoons butter in a large skillet over medium-low heat and saute the leek, mushrooms and thyme, seasoned, until broken down and almost dry. Stir in the cream, take off the heat, remove the thyme and mix into the potatoes. Let it cool so it doesn't make the dough soggy.
- Roll out half the dough about 1/8 inch thick on a floured counter (keep the rest covered) and cut 3-inch circles. Put 1 tablespoon filling in the center of each, leaving a 1/2-inch border.
- Beat the remaining egg with 2 tablespoons water, brush the edges, fold into half-moons and crimp with a fork. Tap the bottoms flat. Repeat.
- Coat a large lidded saute pan with oil over medium heat and fry the pierogies, in batches, a couple of minutes per side until crisp and browned. Add 1 cup water, cover and steam; when the water evaporates they're cooked and crisp. Garnish with parsley.