Pierogi
- Prep Time: 30 mins
- Cook Time: 10 mins
- Total Time: 40 minutes
- Yield: 4-5 1x
Ingredients
Scale
- Dough:
- 1 cup flour
- 1/4 teaspoon salt
- 1 egg
- 3 tablespoons water
- Filling 1:
- 1 tablespoon butter
- 1/2 cup minced onion
- 4 ounces mushrooms, finely chopped
- 1/2 ounce dried porcini, soaked overnight
- 1/4 teaspoon salt and pepper
- Topping:
- 2 tablespoons butter or oil
- 1 small onion, cut into thin rings
Instructions
- Sift flour and salt together in a large bowl. Whisk egg and water together. Combine and knead with extra flour 2-3 minutes until smooth. Set aside 20 minutes, covered.
- Filling: Saute onion in butter over medium-high heat for a few minutes until soft. Finely chop soaked mushrooms, reserving soaking liquid. Add fresh mushrooms and dried to the onion with salt and pepper and cook about 10 minutes until soft. Strain soaking water and add to pan. Cook another 5-10 minutes until mostly dry. Remove from heat and allow to cool.
- Roll dough out to 1/8″ on a floured surface and cut 3″ circles. Re-roll scraps. You will get about 20 pierogi from this recipe.
- Fill each with 1 teaspoon filling. Fold over and pinch edges to seal. Set aside on a plate until all are filled. (At this point pierogi can be frozen individually before sealing into bags. When ready to cook, do not thaw; drop into boiling water, still frozen.)
- Bring a large pot of water to boil. Drop the pierogi into the water and they will sink. After about a minute they will float. Allow to cool another minute and remove with a slotted spoon.
- Set aside on an oiled plate. If the plate is not oiled, they will stick!
- For the topping, heat the butter in a large skillet and add the onion. Fry over medium-high heat until onions are soft and lightly brown. How brown you like your onions is a matter of personal taste.
- Once onions are browned, push them to the outer edges of the skillet and add the pierogi in a single layer to the center. Fry in butter on both sides until browned and crisp.
- Serve topped with fried onions and with a side of sour cream or cottage cheese if you like.
Notes
Other fillings that may be used:
Filling 2:
1 tablespoon butter
1/2 cup minced onion
4 ounces mushrooms, finely chopped
1/2 cup sauerkraut, drained and chopped
1/4 teaspoon salt and pepper
Filling 3:
1 tablespoon butter
1/2 cup minced onion
1 cup mashed potatoes
1 cup cottage cheese, drained
Find it online: https://hilahcooking.com/pierogi/