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.
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
- In a large pot, boil the potatoes until tender. Drain and mash them in a bowl.
- In a skillet, melt the butter over medium heat. Add the onions and mushrooms, and sauté until the mushrooms are golden brown.
- Combine the mashed potatoes with the mushroom mixture, salt, and pepper. Mix well.
- In a separate bowl, mix the flour and egg to form a dough. Roll out the dough and cut it into circles.
- 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.
- In a large pot of boiling water, cook the pierogi in batches for 5-7 minutes, or until they float to the surface.
- 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