I’ve been wanting to make homemade pierogies for ages. This photo is rather blah looking, but I loved the flavor combinations in the meal. The filling for the pierogies worked great (mashed potato, baby portabellas, and gruyere cheese), though next time I’ll be adding more cheese for a richer flavor. I served the pierogies with some sauteed chicken sausage and baby portabellas. Next time, I plan to do heaps of sliced onions instead.
Mushroom and Gruyere Pierogies
Source for Pierogie Dough: Ceres and Bacchus
Source for rest of meal: Original Recipe
Pierogie Dough
2 cups all purpose flour
1/2 tablespoon salt
1 egg
1/2 cup water
Pierogie Filling*
1 large russet potato, peeled and boiled
1/4 cup skim milk, more or less as necessary
1/3 cup gruyere cheese, shredded (next time, I might try about 3/4 cup)
1/2 package baby portabella mushrooms, roughly chopped
1/2 onion, chopped
salt and pepper
extra virgin olive oil
*This makes enough filling for approximately 2 batches of dough (roughly 40 pierogies).
1. To make the dough, place the flour and the salt in a bowl, and whisk to combine. Add the egg and the cold water, and mix until the dough forms a ball. Let the dough sit for at least 10 minutes or refrigerate for 1-24 hours.
2. Add extra virgin olive oil to a pan and heat on medium high. Saute the mushrooms and onion until the water released from the mushrooms has evaporated and the vegetables begin to brown.
3. Mash the boiled potato, adding skim milk as necessary. Add the gruyere cheese and sauteed mushrooms/onions to the mashed potato and mix to incorporate. Season generously with salt and pepper.
4. Sprinkle the counter with flour and roll the pierogie dough to a 1/8 inch thickness. Using a circular cookie cutter, cut the dough into circles and fill with a spoonful of filling. Fold the dough in half and press the edges to seal (I crimped with a fork).
5. Heat a pot of water to boiling and boil the pierogies. They will rise to the top when they’re cooked through(approximately 5 minutes).
6. Meanwhile, heat a saute pan with extra virgin olive oil. At this point, I sauteed chicken sausage and baby portabellas to serve with my pierogies, but you could also do onion slices or anything else that you’d like to serve, or just serve them plain. When the pierogies have boiled, add them to the saute pan and toss with the olive oil and other ingredients to coat, leaving in the pan to brown as desired.
