Mushroom DORBLU Pierogi

Preparation time: 30 min.

Total time: 60 min.

Servings: 4

1) Prepare the dough

Transfer the flour to a large bowl. Make a hollow in the center of the flour and put the egg and a pinch of salt in it. Gradually add the water, using a fork or spoon to mix in the flour. Work from the inside out. Then knead the dough by hand until it is smooth and elastic. Shape the dough into a ball. Wrap with plastic wrap and allow to rest for about 30 minutes.

2) Prepare the filling

Wash, peel, and cube the potatoes. Cook the potatoes in a pot of water until tender. Then drain the potatoes and mash until smooth. Set aside. Peel and finely dice the onions. Clean and finely dice the mushrooms. Heat the olive oil in a frying pan and sauté the chopped onions until they are translucent. Add the chopped mushrooms and cook until soft. Season with salt and pepper. Remove the pan from the heat and allow the mixture to cool. Cut the DORBLU Royal Blu into small pieces. Add the mushroom and onion mixture and DORBLU Royal Blu to the mashed potatoes and stir well to combine.

3) Prepare the pierogi

Roll out the pierogi dough until thin, then cut out small circles using a cookie cutter. Place one tablespoon of the potato mixture in the center of each circle of dough. Brush the edges with water, then fold over into half-moon shapes. Gently press the edges together to seal. Bring a large pot of salted water to a boil, then add the pierogi. The pierogi need to cook for about 3–4 minutes, until they rise to the surface. Then use a strainer/skimmer to remove them from the pot and allow to drain.

4) Assemble the dish

Thinly slice the cooked beets and arrange them in a single layer on a plate, covering the plate. Set the cooked pierogi on top of the layer of beets. Sprinkle crumbled DORBLU Royal Blu over the top, then garnish with chopped chives.

Enjoy your meal!