Mushroom Pierogi Bites
When it comes to comfort food, pierogi are hard to beat! These mushroom and potato filled dumplings have a delicious savoury filling that can be enjoyed as an appetizer or as a full meal. Serve with sautéed mushrooms, sour cream, and chives.
Prep time: 30 minutes
Cook Time: 18 minutes
Makes: 40 pierogi
- 3 cups (750 mL) all-purpose flour
- 2 cups (500 mL) full fat (14%) sour cream
- 1 tbsp (250 mL) salted butter
- 1 cup (250 mL) finely chopped onion
- 1/2 lb (8 oz) crimini mushrooms, finely chopped
- 1/2 tsp (2 mL) each salt and pepper
- 1 1/2 cups (375 mL) mashed potatoes
- 1/2 cup (125 mL) shredded cheddar cheese
- 1/2 cup (250 mL) sour cream
- 1/4 cup (80 mL) sliced chives
- Sautéed button mushrooms
Pierogi dough: In a large bowl stir together flour and sour cream with a wooden spoon until the dough begins to come together. Turn the dough out onto a well-floured surface. Knead gently with your fingertips for 2 to 5 minutes taking care not to overwork it. Knead until the ingredients are blended and the dough is slightly smooth on the outside. Gather into a ball, wrap in plastic, and let rest for a minimum of 20 minutes.
Filling: Melt butter in a large skillet over medium-high heat. Stir in onion and cook for 3 minutes. Mix in mushrooms, salt and pepper. Cook stirring for 5 minutes until mushrooms and onions are caramelized. In a medium sized bowl mix together cooked mushrooms, mashed potatoes and cheese until well combined.
Making pierogi: Using lightly floured hands, break off 1 tbsp of dough. Use a rolling pin to gently roll out 1 tbsp (15 mL) of dough into a 3-inch round disk on a well-floured surface. Repeat to make around 40 disks. Keep covered as you work so they don’t dry out.
To fill, hold dough disk flat in your palm and spoon 1 tbsp (15 mL) of filling into centre. Fold the round in half to enclose the filling. Seal the pierogi by pinching the edges together with a fork. Set the filled pierogi on a baking sheet. Repeat process to make around 40 pierogi total. Keep pierogi covered until they are all filled and ready to cook.
Fill a large pot with water and bring to a boil. Once the water is boiling, drop the pierogi into the water in batches of 5-8, stirring occasionally. Once they float to the top, cook for another 3 minutes. Melt butter in a non-stick skillet over medium-high heat. With a slotted spoon, remove pierogi from the boiling water. Without crowding the pan, add the drained pierogi and cook until golden brown on both sides, around 1 minute per side. Serve either as individual bites for an appetizer or in a bowl for a full meal. Garnish with sautéed button mushrooms, a dollop of sour cream and a sprinkle of diced chives.