Potato, Mushroom, Onion & Cheese Pierogies & ..........
- Ready In:
- 55mins
- Ingredients:
- 17
- Serves:
-
35
ingredients
-
Dough
- 4 large eggs
- 1 large egg, for egg wash
- 1⁄2 cup melted unsalted butter or 1/2 cup margarine, cooled
- 1⁄2 cup sour cream
- 1 teaspoon salt
- 5 cups all-purpose flour
- flour, for dusting
-
Filling
- 1 lb potato, peeled and cubed
- 4 tablespoons unsalted butter
- 2 large onions, finely chopped
- 15 ounces button mushrooms, finely chopped
- 3⁄4 cup shredded cheddar cheese
- 4 sprigs fresh thyme
- kosher salt
- freshly ground coarse black pepper
- 1 cup heavy cream
- chopped fresh flat-leaf parsley, garnish
directions
-
Dough:
- Mix the 4 eggs, butter or margarine, sour cream and salt together in a bowl with whisk.
- Sift the flour onto a flat work surface and make a well in the center, pour the wet ingredients into the crater.
- Stir the mixture with a fork, gradually incorporating the flour into the well until a soft dough forms.
- Squeeze the dough with your hands, if it's sticky, add a bit of flour, if it's not pliable, add a couple of drops of water.
- Knead the dough, adding only as much additional flour as needed to keep the dough from sticking, until it is smooth and elastic, about 5 minutes.
- Gather the dough into a ball and cover it with an inverted bowl or plastic wrap for 10 minutes or so to rest.
-
Filling:
- Cook the potato cubes in boiling salted water until fork tender, about 15 minutes.
- Drain and then mash them with a ricer or regular "old" potato masher while they are still hot; set them aside to cool while you prepare the rest of the filling.
- Melt 3-4 tablespoons of butter or margarine in large skillet over medium-low heat.
- Add the onions, mushrooms and thyme, saute for a few minutes to soften the vegetables; season with salt and pepper.
- Continue to cook until the vegetables are broken dry and almost dry, then pour in cream & cheese; stir to incorporate.
- Remove the pan from the heat; take out sprigs of thyme, and scrape the mushroom & cheese mixture into the potatoes, mix well to incorporate the ingredients.
- Make sure the filling is not too hot or it will start to cook the dough, causing it to sog.
- Lightly flour your rolling pin and counter.
- Take 1/2 of the dough(leaving the rest covered so it doesn't dry out while you work) and roll it out into a thin circle, about 1/8" thick.
- Using a 3" round cookie or biscuit cutter, cut circles out of the dough.
- Spoon 1 tablespoon of the filling into the center of each pastry circle, leaving a 1/2" border.
- Beat the remaining egg with 2 tablespoons water to make an egg wash and brush it on the edges of the circle.
- Fold the dough over 1/2 to enclose the filling and form a semi-circle and seal the edges by crimping with the tines of a fork.
- Lightly tap the bottoms of the dumpling on the counter to make it flat.
- Repeat with the remaining half of dough and filling.
- You should make about 35 pierogies; put 1/2 of them in the freezer to keep on hand (they are better than the ones you find in the freezer section of the grocery store.).
- Coat a large saute pan (that has a tight fitting lid) with vegetable oil and place over medium heat.
- Lay the pierogies in the pan (you may have to do this in batches) and fry them for a couple of minutes until they start to crisp and brown on both sides.
- Pour in 1 cup of water and cover the pan to let the pierogies steam; when the water evaporates, the pierogies should be cooked and crisp.
-
Arrange the pierogies on a platter, garnish with parsley and serve with roasted apples, sour cream, butter with caramelized onions, and/or any of the following:
-
Roasted apples:
- 3 Gala apples, peeled, cored and coarsely chopped.
- 3 Golden Delicious, peeled, cored and coarsely chopped.
- 1 lemon juiced.
- 2 cinnamon sticks.
- 1/4 cup brown sugar or brown sugar "splenda".
- Pinch of salt.
- 2 Tablespoons butter.
- Preheat oven to 400°F.
- Spread the apples out in a casserole pan and add the lemon juice, cinnamon, sugar or splenda, salt and butter.
- Bake until the apples are roasted and "NOT" mushy, about 20 minutes.
- Serve the apples with peirogies, either hot or chilled.
-
Caramelized Onions & Sour Cream:
- 4-5 large onions, sliced thin.
- 3-4 tablespoons butter or margarine.
- 1-2 teaspoons sugar, to caramelize - no subs.
- Sour cream, to serve on the side.
- Melt butter in large saute pan and then add onions & sugar; saute for about 15 minutes or until onions are soft and a nice golden color.
- Serve onions with pierogies and sour cream, as little or all you want.
-
"Maple" Cured Bacon & Melted Butter:
- 1/2 lb of "maple" cured bacon or turkey bacon.
- 4-5 tablespoons butter.
- Parsley, chopped fine - garnish.
- Saute bacon in frying pan or microwave oven.
- When crispy and drained; crumble into little pieces.
- Melt butter in a saucepan or in microwave oven, before it turns brown, remove and sprinkle with parsley.
- Sprinkle melted butter with parsley and bacon on hot pierogies.
-
Melted Butter & Green Onions:
- 4-5 tablespoons butter
- 1-2 green onions, chopped fine (green & white parts).
- Melt butter in saucepan or microwave, remove before it browns.
- Sprinkle with green onions and spread it over the warm pierogies.
- Use any and all combinations with these.
- There are too many variations for me to list but I have listed a few that my family enjoys. Hope you do too!
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RECIPE SUBMITTED BY
<p>Hello all, thank you for visiting My Page but forgive me for it is a work in progress! :) As I am sure you have noticed I changed my Chef Name to Manami which means love & beauty. ;) Just thought I should get with the program - my geisha & my icon! :) Don't fret, I won't change it again! <br /><br />I am 70 years young and I live in a nursing home, which is out of this world, I am treated like a princess and the world is my oyster! I have a private room and during the season I do taxes for most of the staff, as well as my personal clients that have been following me since I left the business world about 25 years ago. I was rear-ended by a van and it turned my whole world upside down. Why dwell on that? <br /><br />I am an American Jew (from NYC) who moved to Havana, Cuba when I was 2 1/2 years old, lived there until a few days after Castro took over and vamoosed it out of that country as fast as my legs would carry me! I was on a forced hiatus from the UofM, due to illness. <br /><br />From there my sister, mother and I went to NYC to work and my father went to Haiti in Port-Au-Prince, where he and my uncle had purchased some tiny cocoa plantations & a chocolate factory - for the choccolate liquer - to make baking chocolate (the real bitter stuff). We joined my father about 2 months later where I spent 2 of the most carefree & wonderful years of my life! It is the stuff that movies are made of! (A la Grace Kelly - even my clothes were like hers)> </p>
<p>I then continued my studies in upstate NY and hated it because it was too, too cold!:( Went back to NYC to work and see what I wanted to do with my life - I was all of 20 years old and had to drop out of school because of illness and then because of the weather! Yuck - so I got a job in a Textile Buying Office as a receptionist and soon I found myself buying trimmings! Loved it and was very happy with the work I was doing. <br /><br />However, I got an offer from two young guys who had a factory in Cleveland, Ohio, where they made Maternity Clothes and they wanted me to be in charge of the shipping dept, keep inventory and in my spare time - help with the designing!! I couldn't pass it up - the offer sounded so great and the salary was twice what I was making in the NYC. So I went to Cleveland, got married, had both my children and got a divorce 15 years later. <br /><br />Then my children and I moved to South Florida and have been here since 1978, I can't count that far back :) <br /><br />Learned how to do taxes with H&R Block and worked simultaneously as a Supervisor in 2 offices for them for 15 years. Then after the accident everything went spiralling downwards until I could no longer walk alone even with a walker - so the next step was a wheelchair. Stayed at home with a lot of help (nurses, PT therapists) fixed the bathroom so I could bathe myself and fixed the kitchen so I could help warm-up meals (was taught how to cook in rehab) and so forth and so on. <br /><br />However, the fire department had other plans for me, I called them too often to pick me up off the floor - how embarassing! So they gave me a choice - either a home or they would have to call HRS! :( (very sad) <br /><br />It was there, in my home where I was robbed! <img title=Cry src=/tiny_mce/plugins/emotions/img/smiley-cry.gif border=0 alt=Cry /> All my cookbooks (all my Julia Childs Cookbooks, my Settlement Cookbook which had been my mothers - published in 1939 - with all her notes) my mother's cookbooks from Cuba & Haiti, all my handwritten recipes. They also took all my Delft collection, some antiques that I had in the kitchen like my rolling pin, a beautiful old & used wooden bowl, a charcoal-iron that was brought north when my parents left Haiti, it was hand-painted & was gorgeous, as well as all the other things that are too numerous to mention! <br /><br />That proved to be the last straw & from there it was an ALF,<img title=Yell src=/tiny_mce/plugins/emotions/img/smiley-yell.gif border=0 alt=Yell /> which was horrible, and then on to another home where the administrator of that home became the administrator here and voila, here I am. <img title=Smile src=/tiny_mce/plugins/emotions/img/smiley-smile.gif border=0 alt=Smile /></p>
<p>I have a beautiful large private room with a private bath, furnished to my liking: eclectic! <img title=Wink src=/tiny_mce/plugins/emotions/img/smiley-wink.gif border=0 alt=Wink /> My room is large enough to house my office and all the other odds and ends with which I like to surround myself.<br /><br />During tax season, mostly, my room is always full (of course I love it that way)! I have a blanket my daughter bought for me in New Mexico and that is on my bed. You guessed it - that is where everbody sits or on my great grandfather's arm chair which is in great shape. <img title=Smile src=/tiny_mce/plugins/emotions/img/smiley-smile.gif border=0 alt=Smile /> Update 01/11/2008 that time is here again :) Have started doing taxes already and not just regular taxes but corporations, partnerships and 1040X - ammended returns! Whoopee! I love the feeling I get when this time comes around and I get into gear!!! I love it! :) <br /><br />The head chef, the kitchen supervisor & the dietician enjoy the recipes from Zaar; the ones that I post, as well as, the others. We are in the process of changing the menu right now - so we have been doing a lot of figuring. The administrator is so cute because every once in a while she asks for a recipe and then she gives me a pack of paper so I can print them. <img title=Wink src=/tiny_mce/plugins/emotions/img/smiley-wink.gif border=0 alt=Wink /><br /><br />I am president of the resident council and most of the family members come to me to take care of their grievances - this way I do my part - and the staff can take care of the larger problems! It has been working for 10 years - why change if it ain't broke?<img title=Wink src=/tiny_mce/plugins/emotions/img/smiley-wink.gif border=0 alt=Wink /></p>
<p>Well, it's time to say hasta luego folks. <img title=Laughing src=/tiny_mce/plugins/emotions/img/smiley-laughing.gif border=0 alt=Laughing /><br /><br /></p>