Mushroom and Potato Pierogi

Ingredients

• 3 cups All-purpose flour
• 1 Eggs (large)
• ½ cup Light sour cream
• 5 tbsp Unsalted butter
• 1 ½ tsp Kosher salt
• 3 Yukon gold potatoes, peeled and boiled
• 4 cups Cremini mushrooms, finely chopped
• ½ oz Dried porcini mushrooms
• 3 Yellow onion, one diced for filling, two sliced for serving
• 3 oz Sharp cheddar, grated
• ½ tsp Black pepper
• 3 tbsp Fresh dill, chopped

Method

1. Dough: mix the flour and 1 teaspoon salt, then work in the egg, sour cream, 2 tablespoons melted butter and about 1/2 cup warm water until it comes together. Knead 5 minutes to a soft, slightly tacky dough. Rest it, covered, 30 minutes — this is what makes it rollable instead of springy.
2. Soak the dried porcini in 1/2 cup boiling water, then chop them.
3. Filling: cook the diced onion in 1 tablespoon butter until golden, add all the mushrooms and cook hard 10 minutes until the pan is dry. Mash with the boiled potatoes, cheddar, remaining salt, pepper and half the dill. Cool completely — warm filling tears dough.
4. Roll the dough thin, about 1/16 inch, and cut 3-inch rounds. Put a rounded teaspoon of filling in each, fold, and pinch the edge firmly. Any filling on the seam will make it open in the pot.
5. Boil in batches in well-salted water. They are done about 90 seconds after they float. Lift them out with a spider.
6. Fry the sliced onions in the remaining butter until deep gold, 15 minutes. Add the boiled pierogi and fry until blistered and brown on one side.
7. Serve with the onions, the rest of the dill and a spoonful of sour cream.

Notes

✨ The restaurant touch

Boil, then fry. Boiled-only pierogi are soft and plain; the fry in butter is where they become worth the afternoon.

🧒 For the kids

Children are good at filling and pinching, and terrible at rolling. Give them the assembly line job and this becomes an afternoon rather than a chore.

🥡 Leftovers

Freeze uncooked in a single layer on a tray, then bag. Boil from frozen, adding two minutes. They keep 3 months and this is the real reason to make a big batch.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.