Ingredients
- Egg Dough:
- 200 g flour (works best with pastry flour or white bread flour)
- 2 eggs
- 1 pinch of salt
- A small quantity of water
- Filling:
- 500 g of mushrooms (bolete, portobello, porcini or a mix)
- 2 tbsp of olive oil
- 1 red onion, minced
- 1 small clove of garlic
- ¼ tsp black pepper
- 1 tsp paprika
- 1 tsp oregano
- 1 tbsp butter
Instructions
Egg Dough:
- Pour the flour onto a work surface and form a well in the centre. Add the eggs one by one (mixing with a wooden spoon after each one) then add the salt. Continue mixing with your fingertips.
- Work the dough with the palm of your hand, pushing it forward and then pulling it back towards you, and repeat.
- The dough should become elastic and should not be sticky. Wrap it in cling film and leave it to rest for 1 hour before shaping it.
Preparation:
- For the filling: Heat 2 tbsp of olive oil in a large frying pan over a medium heat. Add the minced onion. In the meantime, mince the mushrooms and add to the pan. Sauté until golden brown. Season with pepper. Heat thoroughly and cook uncovered until all the liquid evaporates (about 20 minutes). Turn off the heat, add the butter, stir well and leave to cool.
- For the dough: Roll it out with a rolling pin to a thickness of about 2 mm. With a round cookie cutter or a glass, cut out circles, place some filling on each circle and close to form the pierogi. Bring a large pan of salted water to boil, then reduce the heat.
- Place the pierogi into the water in batches (just a few at a time). Stir gently. When they float to the top, leave them to simmer for about 2–3 minutes.
- Remove from the pan and leave to cool or serve right away. You can also fry them in a bit of butter until golden brown.
Recipe & Picture: Paula Soryano
WINE PAIRING:
VIGNUM, Riesling Grevenmacher Fels, Grand Premier Cru
The mineral and floral notes of the Riesling marry perfectly with the slightly earthy aromas of the mushrooms. The wine's creaminess complements the butter in the dish, while its citrus flavours perfect an accomplished balancing act.
