Entrée: Poland – Pierogi z boczniakiem (Pierogi with Oyster Mushrooms)

Serving Size: 8

Approximate Time

Prep 1 hr 15 min

Cook 12 min

Additional 45 min

Total 2 hrs 12 min

Ingredients

3 cups (360 g) all-purpose flour
1 tsp kosher salt
1 large egg
1 cup (240 ml) warm water
2 tbsp (30 ml) neutral oil or melted butter
2 lb (900 g) russet potatoes, peeled and cut into chunks
8 oz / 225 g thick-cut bacon, plus 4 oz / 115 g more for topping
2 large onions, finely diced (one for filling, one for topping)
1 1 / 2 cups (about 300 g) farmer cheese (or well-drained cottage cheese/ricotta)
3 tbsp (45 g) unsalted butter (for topping)
2 tbsp (about 6 g) fresh chives or scallions, finely sliced (optional)
Sour cream, for serving
1 / 2 tsp freshly ground black pepper, plus more to taste
Salt, to taste

Instructions

Make the dough: In a large bowl, whisk together the flour and 1 teaspoon kosher salt. Add the egg, warm water, and oil/butter. Stir with a fork until a shaggy dough forms, then knead on a lightly floured surface until smooth and elastic, 6–8 minutes. Wrap or cover and let rest at room temperature for 30–60 minutes.
Prepare the filling base: Place potatoes in a pot, cover with cold salted water, bring to a boil, then simmer until very tender, 12–15 minutes. Drain well and return to the hot pot to steam off moisture for 1–2 minutes.
Cook bacon and onions for filling: In a skillet over medium heat, cook 8 oz (225 g) bacon until crisp. Transfer bacon to paper towels and chop. Reserve about 2 tablespoons bacon fat in the skillet. Add 1 diced onion and cook over medium heat, stirring, until soft and deeply golden, 8–10 minutes.
Finish the filling: Mash the hot potatoes until smooth. Stir in the farmer cheese, the sautéed onion with bacon fat, and the chopped bacon. Season with fine salt and black pepper to taste. Let the filling cool completely (cool filling seals better).
Roll and cut: Divide the rested dough in half. Keep one half covered while working. On a lightly floured surface, roll to 1/8 inch (3 mm) thickness. Cut rounds with a 3-inch (7.5 cm) cutter. Gather and re-roll scraps as needed.
Fill and seal: Place about 1 tablespoon filling in the center of each round. Lightly moisten the edge with water, fold into a half-moon, and press firmly to seal, expelling air. Crimp the edge for extra security. Keep formed pierogi covered with a towel so they don’t dry.
Boil: Bring a large pot of well-salted water to a gentle boil. Cook pierogi in batches, stirring to prevent sticking. Once they float, simmer 2–3 minutes more. Remove with a slotted spoon to a lightly oiled tray.
Make bacon-onion topping: In the same skillet, cook the remaining 4 oz (115 g) bacon until crisp; remove and chop. Pour off excess fat, leaving about 1–2 tablespoons. Add the remaining diced onion and 3 tablespoons butter; cook over medium heat until the onion is soft and lightly caramelized, 6–8 minutes.
Pan-fry (optional but recommended): Add boiled pierogi to the skillet in batches and pan-fry in the bacon-onion butter until lightly crisped and golden on both sides, 2–3 minutes per side. Toss with the chopped bacon.
Serve: Plate hot pierogi with the bacon-onion mixture spooned over. Garnish with chives or scallions if using, and serve with sour cream and extra black pepper. Yields about 36–40 pierogi.