Potato & Mushroom Pierogi
Prep Time
30 minutes
Number of Servings
24 pierogi
Ingredients
-
Dough
- 3 cups organic unbleached white flour
- [q:1/2] tsp Eden Sea Salt
- 1 cup warm water
- [q:1 1/2] Tbsp Eden Extra Virgin Olive Oil
-
Caramelized Onions
- 2 Tbsp Eden Extra Virgin Olive Oil
- [q:1 1/2] cups onions, diced small
- 1 pinch Eden Sea Salt
-
Boiled Potatoes
- 3 cups organic Yukon gold potatoes, peeled and small diced
- 6 cups water, for boiling potatoes
- [q:1/8] tsp Eden Sea Salt
-
Mushroom Filling
- 2 Tbsp Eden Extra Virgin Olive Oil
- [q:1/3] cup baby bella (cremini) mushrooms, chopped
- [q:1/3] cup Eden Maitake Mushrooms
- [q:1/3] cup Eden Shiitake Mushrooms
- 1 tsp Eden Shoyu Soy Sauce
- 2 cloves garlic, minced
- [q:1 1/2] cups Yukon gold potatoes, cooked small diced
- [q:1/2] cup onions, carmelized
- [q:1/8] tsp Eden Black Pepper
- [q:1/8] tsp Eden Sea Salt
- [q:1/3] cup Eden Sauerkraut, squeeze juice out and chopped
-
Potato Filling
- 1 Tbsp Eden Extra Virgin Olive Oil
- [q:1/2] cups onions, caramelized
- [q:1/4] cup onions, diced small
- [q:1 1/2] cups Yukon gold potatoes, cooked small diced
- 1 pinch Eden Sea Salt
- [q:1/3] cup Eden Sauerkraut, squeeze juice out and chopped
Directions
-
Make Dough
- Place flour and sea salt in a medium mixing bowl and mix.
- Add water and oil. Mix with a spoon until cool.
- Using your hands, form a ball of dough. Place dough on a lightly floured surface and knead 2 to 3 minutes.
- Place back in mixing bowl, cover, and refrigerate for 30 minutes.
-
Caramelize Onions
- Heat oil in a heavy skillet and sauté onions with a pinch of sea salt until translucent and golden brown, stirring frequently. Set aside.
-
Boil Potatoes
- Place potatoes in a pan with water to cover and add a pinch of salt. Bring to a boil.
- Reduce heat to medium and simmer until potatoes are tender.
- Remove, pour into a colander, and drain water. Divide in half for each type of filling. Set aside to cool.
-
Make Mushroom Filling
- Place maitake and shiitake in a small saucepan and cover with cold water. Bring to a boil.
- Reduce heat and simmer for 10 minutes. Remove, drain, and coarsely chop.
- Heat oil in a skillet and sauté fresh mushrooms with the soy sauce for about 2 to 3 minutes.
- Add the maitake, shiitake, and garlic. Sauté 3 to 5 minutes.
- Add [q:1 1/2] cups of cooked potatoes and mash with a potato masher or fork.
- Add [q:1/2] cup caramelized onions, sauerkraut, black pepper, and sea salt. Mix well. Set filling aside.
-
Make Potato Filling
- Heat oil and sauté onions until translucent.
- Add [q:1 1/2] cups cooked potatoes and mash with a potato masher or fork.
- Add remaining half of the caramelized onions, sauerkraut, salt, and pepper. Mix.
-
Make Peirogi
-
Form the Pierogi
- Divide the dough into thirds and roll out on a lightly floured surface until about [q:1/8]-inch thick. Using a pastry cutter or glass, cut the dough into 3 to [q:3 1/2]-inch circles for the pierogi shell.
- To form the pierogi, place [q:1 1/2] to 2 teaspoons of filling in the center of each dough circle. Moisten edge of half the dough with a little water, fold it over the filling, and pinch the edges together firmly.
- Repeat, alternating fillings. Keep the filled pierogi covered until all have been formed.
-
Boil the Pierogi
- Bring 3 to 4 quarts of water to boil in a medium pot.
- Working in batches of 5 or 6, cook pierogi in boiling water until they float to the surface - about 3 to 4 minutes.
- Remove and drain in a colander. Repeat until all pierogi have been boiled.
-
Fry the Pierogi
- Heat 2 to 3 tablespoons oil in a heavy skillet and fry pierogi until golden brown on each side.
- Continue boiling and frying the pierogi until all have been cooked.
-
Nutrition Info
118 calories, 5 g fat (36% calories from fat), 3 g protein, 16 g carbohydrate, 1 g fiber, 0 mg cholesterol, 106 mg sodium