Mushroom Pierogi with Yogurt

Instructions

1. Prepare Shiitake Mushrooms

   1 min hands-on30 min waiting

   • Rinse dried shiitake mushrooms under cold water.
   • Soak in hot water for 30 minutes to rehydrate.

2. Make the Dough

   6 min hands-on60 min waiting

   • Combine whole-grain wheat flour and salt in a bowl.
   • Create a well, add cold water and olive oil.
   • Mix with a spoon, then knead by hand for 5 minutes until smooth.
   • Wrap dough and let rest at room temperature for at least 1 hour.

3. Prepare the Filling

   15 min hands-on10 min waiting

   • Chop white mushrooms, one onion, and garlic.
   • Heat olive oil in a saucepan, sauté onion with cumin until golden brown.
   • Add mushrooms, cook until softened and browned.
   • Stir in garlic, cook until fragrant.
   • Add sauerkraut, rehydrated shiitake mushrooms with soaking liquid, bay leaf, oregano, sugar, and vegetable broth.
   • Simmer until most liquid evaporates, remove bay leaf.
   • Process a portion of filling until smooth, return to pan, and combine. Cool completely.

4. Caramelize Onions

   3 min hands-on25 min waiting

   • Thinly slice remaining onions.
   • Cook in olive oil over low heat, stirring occasionally, until deeply caramelized.
   • Add grated garlic and salt, cook for 1 minute.

5. Prepare Lemony Yogurt Sauce

   2 min hands-on

   • Combine Greek yogurt with lemon zest.
   • Stir in water until sour cream-like consistency.

6. Shape the Pierogi

   15 min hands-on

   • Divide dough into four portions, roll out thinly.
   • Cut out circles, reroll scraps as needed.
   • Place filling in center, moisten edges, fold and seal.

7. Cook the Pierogi

   5 min hands-on3 min waiting

   • Boil salted water, cook pierogi until they float.
   • Fry in olive oil until golden and crispy.

8. Serve

   2 min hands-on

   • Plate pierogi, top with caramelized onions.
   • Drizzle with yogurt sauce and garnish with chives.
   • Cooking tips:
   • Use a pasta machine for even dough thickness and easier handling.
   • Ensure the filling is cool before filling the pierogi to prevent the dough from becoming soggy.
   • Cook the onions on low heat to fully develop their sweetness without burning.
   • Fry the pierogi in small batches to avoid overcrowding the pan, ensuring they crisp up properly.