Kale Mushroom Ragoût Pierogi
fresh and savory

Kale Mushroom Ragoût Pierogi

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
Mushroom Ragoût Filling
2 cups Bacon Mushroom sliced
1/4 teaspoons Tomatoes Sea Salt
2 tablespoons Beef Neck Unsalted Butter
1/2 cup Onions Shallot minced
1/4 teaspoon Milk Freshly Ground Black Pepper
1/2 cup White Wine
1 clove Garlic minced
1/4 cup Heavy Cream
3 sprigs Fresh Thyme Sprigs
1/2 whole Lemon
2 cups Kale chopped
Pierogi Dumpling
6 whole Eggs
3 tablespoons Sour Cream
1/3 cup Unsalted Butter soften to room temperature
3/4 teaspoon Sea Salt
6 1/3 All Purpose Flour
Pierogi Saute
6 tablespoons Butter

Nutritional information

16g
Protein
592
Calories
22g
Fat
80g
Carbs
365mg
Sodium
207mg
Cholesterol

Ingredients

  • Mushroom Ragoût Filling

  • Pierogi Dumpling

  • Pierogi Saute

Directions

Share


(Visited 323 times, 1 visits today)

Steps

1
Done

Beat the eggs and add the salt together in a large mixing bowl.

2
Done
10 min

Add sour cream and softened butter, mix into the eggs until smooth.

3
Done
15 min

Add the flour, 1 cup at a time, kneading it until the dough is pliable. The dough should be slightly gooey.

4
Done

Knead the dough on a lightly floured surface until firm and smooth, add a small amount of flour as required to get a smooth texture.

5
Done

Cover the dough and set aside while the filling is prepared.

6
Done

Prepare the filling by melting 2 tablespoons of butter in a saute pan, then season (with salt and pepper) and cook the garlic and scallions over medium-low heat until softened, about 2-3 minutes.

7
Done

Add the mushrooms to the onions and season with the remaining salt and pepper. Add white cooking wine and springs of thyme, then continue to heat on medium heat until the wine is reduced by half, about 5 minutes.

8
Done

Stir in the cream and simmer on medium-low for 3-5 minutes. Remove from heat. Remove the sprigs of thyme and discard.

9
Done

Add the kale, by stirring the kale into the mix, then squeeze the lemon over the top, and cook approximately 3 minutes on medium low heat.

10
Done

Flour the table. Divide the dough in half, then roll out one-half to 1/8 inch thickness. Cut into 3-inch rounds using a circle cutter.

11
Done

Spoon filling onto each circle and then fold each one in half, pinching the edges to seal the pierogi. If the pierogi does not seal, use a few drops of water along the edges to help the pierogi seal.

12
Done

Drop each completed pierogi into the boiling water for about 3 to 5 minutes. They should float to the top when done. Remove to a colander to drain. Do NOT overcrowd your pot.

13
Done

In a frying pan melt some butter, and fry each side of the pierogi, until browned. It will take about 4 tablespoons of butter to cook all 24 pierogi.

Brian

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
Avocado Chicken
next
Mushroom Ragoût Pierogi
previous
Avocado Chicken
next
Mushroom Ragoût Pierogi

Add Your Comment