This can be a vegan recipe. Many, though none necessarily, would have either egg in the dough and/or milk in the filling
Dough Note that this really all depends. If you like yours to have thicker casing, use less, or increase the ingredients of your dough by 1.25 fold.
Plain Flour: 1 1/2 Cups (750g)
Water (warm): 1/2 Cup (250g)
Coconut Oil (Optional and approximate): ~1/8 Cup (~125g)
Filling:
Potatoes: 4 medium sized potatoes
Onion: 1 medium
Mushrooms: ~1/4 Cup—depends on how much you like the flavor
Optional: butter or cream, to taste. Sour cream works as well
Directions
Boil water for the potatoes, and when it's ready, take some for the dough (let it cool a few minutes)
Mix together all of your dough-ingredients, and mix until a firm dough forms. Let this sit for 45-60 minutes to toughen up a bit
Boil the potatoes, and while that's going, finely mince the onions and mushrooms. Put the onions and mushrooms on the stove to simmer until it is brown, and reduced to about 1/3 to 1/4, or about 30 minutes.
Mash the potatoes. If you want to put in any butter/cream/sour cream, you can do this now.
Start some more water to boil—about 3 inches in the pot—while that's going.
Add about 3/4 of the mushroom-onion mix to the potatoes. You can add all of it, but I like to save some to put some on top at the end too. You can also add salt, pepper, or whatever else you like, but I don't.
Roll out your dough. It should be firm but not too much, since you will likely need to roll it at least once again.
Cut out sections of the dough—I use a wine-glass, but anything would work—and place about a spoonful of the potato-mixture in. Fold the end over and make sure to seal the dough well, or water will make everything soggy.
Boil these pierogis for about 3-4 minutes each. Don't fill the pot too much, since you need to space to take them out when the dough is wet and therefore somewhat fragile.
Serve with onions, sour cream, or whatever else you'd like.
Optionally, once they're out of the water, let them sit a couple minutes. You can eat them like this, but you can also fry them for some extra crispy texture. I fried the ones pictured below on the left, but only boiled the ones below on the right.
Dough Note that this really all depends. If you like yours to have thicker casing, use less, or increase the ingredients of your dough by 1.25 fold.
Plain Flour: 1 1/2 Cups (750g)
Water (warm): 1/2 Cup (250g)
Coconut Oil (Optional and approximate): ~1/8 Cup (~125g)
Filling:
Potatoes: 4 medium sized potatoes
Onion: 1 medium
Mushrooms: ~1/4 Cup—depends on how much you like the flavor
Optional: butter or cream, to taste. Sour cream works as well
Directions
Boil water for the potatoes, and when it's ready, take some for the dough (let it cool a few minutes)
Mix together all of your dough-ingredients, and mix until a firm dough forms. Let this sit for 45-60 minutes to toughen up a bit
Boil the potatoes, and while that's going, finely mince the onions and mushrooms. Put the onions and mushrooms on the stove to simmer until it is brown, and reduced to about 1/3 to 1/4, or about 30 minutes.
Mash the potatoes. If you want to put in any butter/cream/sour cream, you can do this now.
Start some more water to boil—about 3 inches in the pot—while that's going.
Add about 3/4 of the mushroom-onion mix to the potatoes. You can add all of it, but I like to save some to put some on top at the end too. You can also add salt, pepper, or whatever else you like, but I don't.
Roll out your dough. It should be firm but not too much, since you will likely need to roll it at least once again.
Cut out sections of the dough—I use a wine-glass, but anything would work—and place about a spoonful of the potato-mixture in. Fold the end over and make sure to seal the dough well, or water will make everything soggy.
Boil these pierogis for about 3-4 minutes each. Don't fill the pot too much, since you need to space to take them out when the dough is wet and therefore somewhat fragile.
Serve with onions, sour cream, or whatever else you'd like.
Optionally, once they're out of the water, let them sit a couple minutes. You can eat them like this, but you can also fry them for some extra crispy texture. I fried the ones pictured below on the left, but only boiled the ones below on the right.
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