Potato and Mushroom Pierogi with Sour Cream (Kartupeļu un Sēņu Pīrāgi ar Skābo Krējumu)

Kartupeļu un Sēņu Pīrāgi ar Skābo Krējumu, or Potato and Mushroom Pierogi with Sour Cream, is a traditional dish from Livonian cuisine. These delicious dumplings are filled with a savory mixture of potatoes and mushrooms, then boiled and served with a dollop of sour cream.

Potato and Mushroom Pierogi with Sour Cream (Kartupeļu un Sēņu Pīrāgi ar Skābo Krējumu)

Ingredients

  • 500g potatoes, peeled and diced
  • 200g mushrooms, finely chopped
  • 1 onion, finely chopped
  • 2 tablespoons butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 500g all-purpose flour
  • 1 egg
  • 1 cup sour cream (for serving)

Instructions

  1. In a large pot, boil the potatoes until tender. Drain and mash them in a bowl.
  2. In a skillet, melt the butter over medium heat. Add the onions and mushrooms, and sauté until the mushrooms are golden brown.
  3. Combine the mashed potatoes with the mushroom mixture, salt, and pepper. Mix well.
  4. In a separate bowl, mix the flour and egg to form a dough. Roll out the dough and cut it into circles.
  5. Place a spoonful of the potato and mushroom filling onto each dough circle. Fold the dough over the filling and pinch the edges to seal.
  6. In a large pot of boiling water, cook the pierogi in batches for 5-7 minutes, or until they float to the surface.
  7. Serve the pierogi hot, with a dollop of sour cream on top.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
20 minutes
Total time:
50 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Carbohydrates
45g
Protein
8g
Fat
10g

Supplies

Large pot Skillet Bowl Rolling pin

Tools

Knife Cutting board Spoon

Serving suggestions

Serve the Kartupeļu un Sēņu Pīrāgi with a side of pickled vegetables or a fresh green salad.

Tips & tricks

For a crispy texture, pan-fry the boiled pierogi in butter until golden brown before serving.

Cost

$10