Handcrafted Mushroom-Stuffed Dumplings

Handcrafted Mushroom-Stuffed Dumplings

Discover the art of crafting mouthwatering mushroom pierogies. This detailed guide will take you through each step, from creating the delectable dough, preparing the tantalizing mushroom filling, assembling the dumplings, and then cooking them to perfection. Get ready to savor these delightful bites!

Yield: Around 20 Pierogies

Difficulty: Moderate

Time: 1 hour 45 minutes (including 30 minutes resting time)

Active Time: 1 hour 10 minutes

Ingredients (16)

For the dough:

• 1 large egg
• 1/4 cup sour cream
• 1/4 cup plus 2 tablespoons water
• 2 teaspoons olive oil
• 1/2 teaspoon kosher salt
• 2 cups all-purpose flour

For the filling:

• 2 cups assorted mushrooms (e.g., cremini, shiitake, oyster)
• 2 tablespoons unsalted butter (1/4 stick)
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons fresh thyme leaves, chopped
• 2 teaspoons dry sherry
• 1 teaspoon kosher salt

For assembling and browning:

• 1 large egg, beaten with 1 teaspoon water
• 2 tablespoons unsalted butter (1/4 stick)
• 2 tablespoons olive oil

Instructions

Making the dough

1. Whisk together the egg, sour cream, water, olive oil, and salt in a bowl. Add the flour and stir to combine.
2. Knead the dough gently on a floured surface just until it comes together. Avoid overworking the dough. Let the dough rest, covered with plastic wrap, for 30 minutes.

Preparing the filling

1. Sauté the mushrooms in a large frying pan over medium heat, with the butter and olive oil, until softened. Add the onion, garlic, thyme, and salt, and cook, stirring occasionally, until the mixture is dry.
2. Add the sherry and cook until the mixture is thick, tender, and dry. Set it aside to cool.

Assembling and cooking

1. On a floured surface, roll out the dough to 1/8-inch thickness. Using a 3-inch biscuit or round cookie cutter, cut out as many rounds as possible.
2. Fill each pierogi with a scant 1 tablespoon of filling. Brush the edge of half the round lightly with the egg wash. Fold the round in half, pressing the edges together and crimping them to seal.
3. Bring a large pot of salted water to a boil. Add the pierogies in batches, and cook until tender and they float to the top, around 12 to 15 minutes. Remove and drain on paper towels.
4. Warm half the butter and half the olive oil together in a large frying pan over medium heat. Fry the pierogies in batches until golden brown on both sides, adding more butter and olive oil as needed. Serve immediately.

Mindful Tips

• For extra flair, garnish the pierogies with fresh chives or fried onions.
• Achieve a crispier texture by pan-frying the cooked pierogies in melted butter until golden brown.

Culinary Delight

Mushroom pierogies bring a delectable fusion of flavors and textures to the table. The tender, egg-rich, and sour cream-infused dough encases a savory mushroom filling, creating a delightful culinary escapade.

Savor every bite of these decadent dumplings, and impress your guests with your mastery of this delectable dish. Bon appétit!

1. The mushroom pierogies recipe contains a dough made from ingredients like a large egg, sour cream, water, olive oil, kosher salt, and all-purpose flour.
2. The mushroom filling for the pierogies includes assorted mushrooms, unsalted butter, olive oil, a large onion, garlic, fresh thyme leaves, dry sherry, and kosher salt.
3. In the assembly and cooking steps, tablespoon of the filling is added to each pierogi, and the edges are sealed after brushing them with an egg wash.
4. Once cooked, the pierogies are optionally garnished with fresh chives or fried onions, or pan-fried in melted butter until golden brown for a crispier texture.

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