The REAL Polish Pierogi

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I’d like to let you know what to prepare before the session so that we can stay within the one-hour time frame. We will be making Polish pierogi with a potato, mushroom, and onion filling. Ingredients for the dough: • 300 g all-purpose flour + some extra for dusting • 1 egg • 150 g water • 1 tbsp vegetable oil • A pinch of salt For the filling: • 300 g potatoes, peeled • 150 g mushrooms • 1 medium onion • 20–25 g butter or vegetable oil • Salt • Black pepper For serving: • Sour cream Please prepare the following BEFORE the workshop: Peel and boil 300 g of potatoes in salted water until completely soft. Drain them very well, mash until smooth, and let them cool completely. Please don’t add any milk or cream when mashing the potatoes. Finely chop the onion and mushrooms. Fry them together with butter or oil until golden and most of the moisture from the mushrooms has evaporated. Let them cool. Set aside about 1/3 of the fried mushrooms and onions — we will use them for serving. Keep the mashed potatoes and the remaining mushrooms and onions separate. We will mix and season the filling together during the workshop. Please make sure the potatoes, mushrooms, and onions are completely cooled before the workshop starts. The filling should taste slightly saltier than you would normally prefer on its own, because the pierogi dough contains very little salt. Once combined with the dough, the overall taste will be balanced. Equipment you will need: • Large mixing bowl • Rolling pin • Cup, glass, or round cutter approximately 7–8 cm in diameter • Potato masher or fork • Teaspoon • Knife and cutting board • Large pot for boiling the pierogi • Slotted spoon • Frying pan During the workshop, we will make the dough together, finish the filling, roll and shape our pierogi, cook them, and serve them with the fried mushrooms and onions and sour cream. See you at the workshop! 😊