Pierogi with mushroom filling
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ingredients
450 g potatoes boiled in the skin 1 pinch salt 1 pk egg yolk a little flour 200 g mushrooms 1 handful chives 2 pk onion a little chopped parsley a little butter
progress
1. Let the cooked potatoes cool, then peel them, grind them in a meat grinder or grate them. Reserve two tablespoons of the potatoes, mix the remaining with the egg yolk, salt and flour and make a thick dough. 2. Roll it out on a floured board and cut it into rounds about 6 cm in diameter. 3. Cut the mushrooms into smaller pieces and fry them in a frying pan in hot butter. Season them with salt, add the potatoes and chopped chives. Let the mixture cool. 4. Fill the rounds halfway with the prepared filling. Then cover them with the other part of the pastry, press them together and press the edges together with a fork. Drop them into boiling salted water and cook. When the pierogi are cooked, they float to the surface. 5. Chop the onion finely, sprinkle with flour and fry in a frying pan in hot butter or oil until crispy. Serve the pierogi with the fried onions and chopped parsley.
