Pierogi with buckwheat and straw mushrooms
Ah, mushroom pierogi... every Pole probably loves them. However, not everyone loves picking mushrooms. We're here to help! Add ready-to-eat straw mushrooms to the filling. You'll gain not only an interesting flavor but also many health-promoting properties.
Number of servings
4
Sharpness level
MILD
Preparation time
60 min
Difficulty level
EASY
INGREDIENTS
Cake:
- 250 g of water
- 1 egg
- 20 g rapeseed oil
- 560 g wheat flour
- 1 pinch of salt
Stuffing:
- 1 can straw mushrooms
- 200 g roasted buckwheat groats
- 200 g onion, quartered
- 100 g butter, cut into pieces
- ½ teaspoon of salt
- 1 teaspoon ground black pepper
- 200 g smoked cottage cheese
- 4 tablespoons of chives
A METHOD OF PREPARING
- Prepare the dough as for traditional pierogi. Set aside for 15 minutes.
- Boil the groats in salted water. Transfer to a bowl.
- Place the straw mushrooms in a strainer and rinse thoroughly under cold running water. Pat dry and chop finely.
- Sauté the onion and mushrooms in butter and add them to the groats. Then add the cottage cheese, chives, and season to taste. Mix well.
- Roll out the dough to a thickness of about 2-3 mm. Cut out circles about 10 cm in diameter. Spoon the filling into the center of the dough, fold it in half, and form the dumplings however you like. Cook them in a large pot of lightly salted water for 2-3 minutes after they float to the surface. Serve warm with sautéed onion.
Tip: If you want your dish to be more oriental, add shiitake mushroom sauce to the onion dressing.
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