How To Make Pierogi

De Hilah Cooking · 150 min

Ingredientes

Preparación

1. Sift the flour and salt into a large bowl. Whisk the egg with the water, add to the flour and knead with a little extra flour for 2-3 minutes until smooth. Cover and rest 20 minutes.
2. For the filling, soften the onion in butter over medium-high heat for a few minutes. Finely chop the soaked porcini, reserving the soaking liquid. Add the fresh and dried mushrooms with the salt and pepper and cook about 10 minutes until soft.
3. Strain the soaking liquid into the pan and cook another 5-10 minutes until mostly dry. Take off the heat and cool.
4. Roll the dough to 1/8 inch on a floured surface and cut 3-inch circles. Re-roll the scraps. This makes about 20 pierogi.
5. Put 1 teaspoon of filling on each circle, fold over and pinch the edges to seal. Keep on a plate until all are filled.
6. Bring a large pot of water to the boil. Drop in the pierogi and cook until they float, about a minute, then cook another minute and lift out with a slotted spoon.
7. Place them on an oiled plate so they do not stick.
8. For the topping, fry the sliced onion in butter over medium-high heat until soft and lightly browned, to your taste.
9. Push the onions to the edges of the pan, add the pierogi in one layer in the centre and fry in butter on both sides until browned and crisp. Serve topped with the onions.

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