#IsolationBaking Post-#Election2020 celebratory recipe
# 106
Potato, Mushroom, Onion Pierogi
Savory, vegetarian, fiddly but easy. And very good.
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# 106
Potato, Mushroom, Onion Pierogi
Savory, vegetarian, fiddly but easy. And very good.
π
1/
INGREDIENTS
For the dough
2 cups (500 ml) full fat plain or Greek yogurt
1 egg, lightly beaten
1 teaspoon salt
2-ΒΌ cups (280 grams) flour + more for kneading
MORE
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INGREDIENTS
For the dough
2 cups (500 ml) full fat plain or Greek yogurt
1 egg, lightly beaten
1 teaspoon salt
2-ΒΌ cups (280 grams) flour + more for kneading
MORE
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2/
For the filling
2 yellow onions, chopped
4 - 6 tablespoons (60 - 90 grams) unsalted butter
1 pound (500 grams) white mushrooms, trimmed & finely diced
ΒΎ pound (350 grams) potatoes for mashing
Salt and freshly ground black pepper
Full-fat or Greek yogurt for serving
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For the filling
2 yellow onions, chopped
4 - 6 tablespoons (60 - 90 grams) unsalted butter
1 pound (500 grams) white mushrooms, trimmed & finely diced
ΒΎ pound (350 grams) potatoes for mashing
Salt and freshly ground black pepper
Full-fat or Greek yogurt for serving
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3/
Prepare the dough:
Beat the yogurt, egg & salt together with an electric beater on low until smooth & creamy. Slowly add the flour, beating until smooth. The dough will be very sticky.
Scrape the dough out of the bowl onto a well-floured work surface & knead in just
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Prepare the dough:
Beat the yogurt, egg & salt together with an electric beater on low until smooth & creamy. Slowly add the flour, beating until smooth. The dough will be very sticky.
Scrape the dough out of the bowl onto a well-floured work surface & knead in just
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4/
enough flour until the dough is smooth & workable - can be rolled out & cut - but not too dry. It will be tacky but not so sticky that it runs all over the work surface or sticks to your hands in a major way.
Wrap the dough in plastic wrap & put it in the refrigerator
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enough flour until the dough is smooth & workable - can be rolled out & cut - but not too dry. It will be tacky but not so sticky that it runs all over the work surface or sticks to your hands in a major way.
Wrap the dough in plastic wrap & put it in the refrigerator
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5/
for 2 hours to firm up.
Prepare the filling:
Chop the onions. Melt 2 tablespoons butter in a large skillet & sautΓ© the onions until caramelized a deep brown, caramelized but not burned. Remove from the skillet & set aside.
In the same skillet, melt another
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for 2 hours to firm up.
Prepare the filling:
Chop the onions. Melt 2 tablespoons butter in a large skillet & sautΓ© the onions until caramelized a deep brown, caramelized but not burned. Remove from the skillet & set aside.
In the same skillet, melt another
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6/
2 tablespoons of butter & add the chopped mushrooms. Salt & pepper the mushrooms & sautΓ© until tender & the liquid released by the mushrooms has evaporated, 5 minutes. Remove from the heat.
(see photos for size of cut vegetables)
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2 tablespoons of butter & add the chopped mushrooms. Salt & pepper the mushrooms & sautΓ© until tender & the liquid released by the mushrooms has evaporated, 5 minutes. Remove from the heat.
(see photos for size of cut vegetables)
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7/
While you are cooking the onions & mushrooms, peel & quarter the potato(es) and place in a small pot. Cover with cold water, bring to a boil, then lower heat & simmer until soft & mashable, 15 to 20 minutes. Drain & place in a large mixing bowl.
If you want the filling
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While you are cooking the onions & mushrooms, peel & quarter the potato(es) and place in a small pot. Cover with cold water, bring to a boil, then lower heat & simmer until soft & mashable, 15 to 20 minutes. Drain & place in a large mixing bowl.
If you want the filling
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8/
a bit richer, melt the extra 2 tablespoons of butter & add to the potatoes. Mash & whip the potatoes until smooth & fluffy. Fold in the cooked mushrooms & the caramelized onions until well blended. Salt & pepper again to taste.
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a bit richer, melt the extra 2 tablespoons of butter & add to the potatoes. Mash & whip the potatoes until smooth & fluffy. Fold in the cooked mushrooms & the caramelized onions until well blended. Salt & pepper again to taste.
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9/
Make the Pierogi:
Take the dough out of the fridge & work with half at a time. The other half keep wrapped in the fridge.
Keeping both your work surface & the surface of the dough well floured, gently roll out the dough to a thickness of about 1/8 inch (1/2 cm), gently
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Make the Pierogi:
Take the dough out of the fridge & work with half at a time. The other half keep wrapped in the fridge.
Keeping both your work surface & the surface of the dough well floured, gently roll out the dough to a thickness of about 1/8 inch (1/2 cm), gently
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10/
lifting it up to flour underneath & turn. Keeping your hands floured helps.
Using a round cookie cutter (I use a 3-inch / 7 Β½ cm cutter but you can make them larger) carefully cut out circles, trying not to deform the circles of dough too much (press down then lift up)
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lifting it up to flour underneath & turn. Keeping your hands floured helps.
Using a round cookie cutter (I use a 3-inch / 7 Β½ cm cutter but you can make them larger) carefully cut out circles, trying not to deform the circles of dough too much (press down then lift up)
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11/
although this dough is easy to work with & easily pressed back into shape. Before trying to fill & fold, carefully lift up each round & make sure the work surface is floured underneath; you can do this a few at a time.
With floured fingertips, tap each circle a bit to
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although this dough is easy to work with & easily pressed back into shape. Before trying to fill & fold, carefully lift up each round & make sure the work surface is floured underneath; you can do this a few at a time.
With floured fingertips, tap each circle a bit to
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12/
stretch out the circle. Place a mounded teaspoon of filling just off of the center of each round of dough.
Now, gently pull the wider half over the mound of filling and place the 2 halves of dough edge-to-edge.
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stretch out the circle. Place a mounded teaspoon of filling just off of the center of each round of dough.
Now, gently pull the wider half over the mound of filling and place the 2 halves of dough edge-to-edge.
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13/
Now, with the edges meeting, just press with the side of your floured index finger, pulling the dough and pressing to seal. The edge should be a bit less than a fingerβs-width around the mound of filling. This will also keep the edge from being too thick.
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Now, with the edges meeting, just press with the side of your floured index finger, pulling the dough and pressing to seal. The edge should be a bit less than a fingerβs-width around the mound of filling. This will also keep the edge from being too thick.
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14/
Be very careful not to rip the dough covering the filling.
As you form the pieorgi, 1, 2 or at the most 3 at a time, place them on a floured or lined and floured plate or baking sheet until ready to cook.
Bring a large pot of water to a boil. Once it is boiling, lower
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Be very careful not to rip the dough covering the filling.
As you form the pieorgi, 1, 2 or at the most 3 at a time, place them on a floured or lined and floured plate or baking sheet until ready to cook.
Bring a large pot of water to a boil. Once it is boiling, lower
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15/
a bit to a healthy rolling simmer & drop in the pieorgi just 6 or 7 at a time (they shouldnβt crowd or overlap). Allow to cook for 6 to 7 minutes. They should float to the top and, when lifted out with a slotted spoon, should look puffy. Cook the rest in batches.
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a bit to a healthy rolling simmer & drop in the pieorgi just 6 or 7 at a time (they shouldnβt crowd or overlap). Allow to cook for 6 to 7 minutes. They should float to the top and, when lifted out with a slotted spoon, should look puffy. Cook the rest in batches.
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16/
Place on towels to drain.
To fry, simply heat olive oil or a mixture of butter and olive oil in a skillet and fry the pierogi for a few minutes per side, in batches, again, not overcrowding. They should be golden on each side.
Serve hot with extra yogurt for dipping.
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Place on towels to drain.
To fry, simply heat olive oil or a mixture of butter and olive oil in a skillet and fry the pierogi for a few minutes per side, in batches, again, not overcrowding. They should be golden on each side.
Serve hot with extra yogurt for dipping.
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