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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Polish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the Pierogi/Varenko Dough:. | 2. Stir together flours in a bowl. Make a well in flour and add eggs,. | 3. salt, and water, then stir together with a fork without touching. | 4. flour. Continue stirring, gradually incorporating flour into well. | 5. until a soft dough forms. Transfer dough to a lightly floured work. | 6. surface and knead, adding only as much additional flour as needed to. | 7. keep dough from sticking, until smooth and elastic, about 8 minutes. | 8. (Dough will be soft.) Cover with plastic wrap and let rest at room. | 9. temperature at least 30 minutes. | 10. Note: Bring to room temperature before using if storing in fridge overnight. | 11. For filling: Pour boiling water over porcini in a small bowl and soak. | 12. until softened,10 to 20 minutes. Lift porcini out of water, squeezing. | 13. excess liquid back into bowl, and rinse well to remove any grit. Pour. | 14. soaking liquid through a paper-towel- lined sieve into a bowl and. | 15. reserve. | 16. Finely chop onion and garlic in a food processor, then add cremini and. | 17. porcini and pulse until very finely chopped. Heat butter in a skillet. | 18. over moderate heat until foam subsides, then cook mushroom mixture,. | 19. stirring frequently, until mushrooms are dry and 1 shade darker, about. | 20. 8 minutes. Add reserved soaking liquid and simmer, stirring. | 21. frequently, until mixture is thick, dry, and beginning to brown, about. | 22. 15 minutes (there will be about 1 cup filling). Stir in parsley and. | 23. salt and pepper to taste. Cool completely. | 24. Roll out dough and fill pierogies: Halve dough and roll out 1 piece on. | 25. a lightly floured surface into a 15-inch round, keeping remaining. | 26. dough wrapped. Cut out rounds (about 24) with floured cookie cutter. Put 1. | 27. teaspoon filling in center of each round. Working with 1 round at a. | 28. time, moisten edges with water and fold in half to form a half-moon,. | 29. pinching edges together to seal. Transfer pierogies as assembled to a. | 30. flour-dusted kitchen towel. Repeat with remaining rounds, then make. | 31. more pierogies with remaining dough and filling. | 32. If freezing, place on flat sheet & freeze then store in airtight Ziploc bags. | 33. Cook onions and pierogies: Cook onions in butter in a large heavy. | 34. skillet over moderately low heat, stirring frequently, until golden. | 35. brown, about 30 minutes. Season with salt and pepper and keep warm. | 36. Cook pierogies in a large pot of lightly salted boiling water until. | 37. tender, 12 to 15 minutes. Transfer with a slotted spoon to skillet. | 38. with onions. Toss gently to coat and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	1	cup		16.8111	0.0	3.74	0.0944
cake flour	3/4	cup		371.955	80.1758	8.4255	0.8836
egg	2			143.0	0.72	12.56	9.51
salt	3/4	teaspoon		-	-	-	-
water	1/4	cup		0.0	0.0	0.0	0.0
water	1	cup	boiling	0.0	0.0	0.0	0.0
porcini mushroom	2/3	ounce	dried	16.8111	0.0	3.74	0.0944
onion	1		quartered	64.0	14.944	1.76	0.16
garlic clove	2		crushed	16.8111	0.0	3.74	0.0944
cremini mushroom	6	ounces	quartered	16.8111	0.0	3.74	0.0944
butter	1 1/2	1/2	unsalted	128.25	5.8927	4.0072	10.8
flat leaf parsley	1	tablespoon	chopped	16.8111	0.0	3.74	0.0944
onion	1		chopped	64.0	14.944	1.76	0.16
butter	1/4	cup	unsalted	128.25	5.8927	4.0072	10.8
cream	1	cup	sour	455.4	10.649000000000001	5.612	44.505

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.