Makes about 45 pierogi, you can cut the recipe in half for smaller batches.
Mild potato and cheese fillings like pierogi and ravioli are magic here, and I was shocked that it seemed to taste even more like chanterelles after they were mixed and “diluted” with starch and fat. As they ferment, they marinate not only in salt, but in their own perfume which amplifies their flavor.
Course: Appetizer, Main Course
Cuisine: American, Russian
Keyword: Chanterelles, Fermented wild mushrooms
12ozrice potatoscant 1.5 cups
Fresh ground black pepperto taste
Fresh chopped dilla teaspoon or two (optional)
2.5cupsall purpose flour
Puree the fermented chanterelles with the cream cheese and potato in a food processor. Mix in the dill if using, then taste and adjust the seasoning as needed for pepper and dill and adjust until it tastes good to you.
For the dough, whisk all the wet ingredients together, then add flour and knead into a soft dough. Chill the dough to make it easier to work with.
To roll out the dough, use a pasta roller or a rolling pin, and roll the dough out a little thicker than you would fresh pasta, about 1/8 inch, it doesn’t have to be perfect.
Flour the work surface as needed to make the dough easier to work with. Use a drinking glass or ring mold to cut out roughly 3.5 inch rounds, then estimate two generous teaspoons of filling in each circle of dough, fold them closed, crimping the edges with a fork.
Save scrap to re-roll as needed. Cook the pierogi in boiling water until they float, then remove to an oiled pan and refrigerate until needed.
To serve, saute freshly cooked pierogi in a little oil until browned on both sides. As pierogi are rich, I like to serve them with things like freshly cooked vegetables, especially wilted greens, or something like a crisp fennel salad, as pictured.