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Kasha and Mushroom Pierogi

Kasha and Mushroom Pierogi Recipe

  • 2 cups unbleached all purpose flour, plus some extra for dusting
  • 1 large egg, beaten
  • 3 tablespoons sour cream
  • 2 tablespoons unsalted butter, melted
  • ¼ cup warm water
  • ½ teaspoon salt
  • 1/3 cup coarse kasha
  • ½ ounce dried porcini mushrooms, soaked in 1 cup hot water for 1 hour
  • 2 tablespoons unsalted butter, cut into chunks
  • 1 small yellow onion, chopped fine
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 3 tablespoons unsalted butter, melted just before serving
  • ½ cup fried bread crumbs (see Notes)
  • Sour cream
  • 2½-inch round cookie cutter
  • Large, wide bowl to hold the dumplings cooked in batches
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 292kcal (15%)
Total Fat 14g (21%)
Saturated Fat 8g (41%)
Cholesterol 59mg (20%)
Total Carbohydrate 36g
Dietary Fiber 2g
Sugars 1g
Protein 6g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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