We could all use some delicious comfort food these days and tasty pierogi fit the bill. This Eastern European dumpling-style meal boasts a scrumptious filling of cheese and mashed potatoes, with a savoury twist in the form of nutrient-rich mushrooms. Hearty and flavourful, this dish is easier to create than you might realize and worth the trip to the grocery store
Prep time: 30 minutes
Cook time: 18 minutes
Makes: 40 pierogis
• 3 cups (750 mL) all-purpose flour
• 2 cups (500 mL) full fat (14%) sour cream
• 1 tbsp (250 mL) salted butter
• 1 cup (250 mL) finely chopped onion
• 1/2 lb (8 oz) crimini mushrooms, finely chopped
• 1/2 tsp (2 mL) each salt and pepper
• 1 1/2 cups (375 mL) mashed potatoes
• 1/2 cup (125 mL) shredded cheddar cheese
• 1/2 cup (250 mL) sour cream
• 1/4 cup (80 mL) sliced chives
• Sautéed button mushrooms
- In a large bowl, stir together flour and sour cream with a wooden spoon until the dough begins to come together.
- Turn the dough out onto a well-floured surface. Knead gently with your fingertips for 2 to 5 minutes taking care not to overwork it. Knead until the ingredients are blended and the dough is slightly smooth on the outside.
- Gather into a ball, wrap in plastic, and let rest for a minimum of 20 minutes.
- Melt butter in a large skillet over medium-high heat. Stir in onion and cook for 3 minutes.
- Mix in mushrooms, salt and pepper.
- Cook stirring for 5 minutes until mushrooms and onions are caramelized.
- In a medium-sized bowl mix together cooked mushrooms, mashed potatoes and cheese until well combined.
- Use a rolling pin to gently roll out 1 tbsp (15 mL) of dough into a 3-inch round disk on a well-floured surface. Repeat to make around 40 disks. Keep covered as you work so they don’t dry out.
- To fill, hold dough disk flat in your palm and spoon 1 tbsp (15 mL) of filling into centre. Fold the round in half to enclose the filling. Seal the pierogi by pinching the edges together with a fork. Repeat process to make around 40 pierogi total. Keep pierogi covered until they are all filled and ready to cook.
- Fill a large pot with water and bring to a boil. Drop the pierogi into the boiling water in batches of 5-8, stirring occasionally. Once they float to the top, cook for another 3 minutes. With a slotted spoon, remove pierogi from the boiling water.
- Melt butter in a non-stick skillet over medium-high heat. Without crowding the pan, add drained pierogi and cook until golden brown on both sides, around 1 minute per side.
- Serve either as individual bites for an appetizer or in a bowl for a full meal. Garnish with sautéed button mushrooms, a dollop of sour cream and a sprinkle of diced chives.