Tools
Caramelized onion and mushroom pierogi
Hand-filled pierogi with caramelized onions and savoury mushrooms, delicious boiled and even better lightly pan-fried in butter.
Tools
Ingredients
3 tbsp olive oil
2 large onions
400 g forest mushrooms
to taste salt & pepper
360 g flour
1/2 tbsp salt
130 ml hot water
60 g butter
1 egg
1 tbsp fresh dill, chopped
Step by step
Heat 1 tablespoon of olive oil in a large pan over medium-low heat. Peel the onions, slice them into rounds, then cut each round in half. Add the onions to the pan and cook slowly, stirring occasionally, until soft and deeply golden, about 40 minutes. Remove the onions from the pan and set aside. Add the remaining olive oil to the same pan. Slice the mushrooms if they’re large, then sauté them until they release their moisture. Season with salt and pepper to taste. Let the mushrooms cool completely. Transfer the onions and mushrooms to a chopping board and finely chop the mixture with a sharp knife until you have a small, even filling.
Place 30 g butter in the hot water and let it melt completely.
Add the flour and salt to the bowl of a Stand Mixer bowl fitted with the Dough Hook. Start mixing on speed 2. Slowly pour in the warm water mixed with melted butter. Add the egg and continue mixing until the dough comes together. Knead for 3 minutes in the mixer, until the dough is smooth and elastic. Let the dough rest for 30 minutes.
Attach the 3-in-1 Metal Pasta Attachment to the Stand Mixer. Divide the dough into 4 pieces and gently flatten each one with your hands. Set the adjustment knob to level 1 and turn the mixer to speed 4. Lightly flour one piece of dough and feed it through the rollers. Continue rolling, moving up one setting at a time until level 4, dusting the dough lightly before each pass to prevent sticking. Repeat with the remaining pieces of dough.
Cut the pasta sheets into circles approximately 7 cm in diameter. Place a small spoonful of filling in the center of each circle, lightly wet the edges, and fold the dough over to enclose the filling. Press the edges firmly to seal, then crimp with a fork to create a classic pattern.
Bring a pot of salted water to a boil and add the pierogi. Once they float to the surface, cook for another 2-3 minutes. Remove them gently with a slotted spoon.
To finish, melt 30 g of butter in a pan and pan-fry the boiled pierogi until they are crispy and golden on the outside. Serve with fresh dill.