Vegan Mushroom and Walnut Pierogi Delight – A Symphony of Polish Flavors

Allergens

Contains no common allergens unless specified.

Ingredients

• Mushroom Walnut Filling
• Fresh cremini mushrooms
• Raw walnuts
• Yellow onion
• Garlic cloves
• Vegetable broth
• Fresh parsley
• Fresh dill Dough
• All
• purpose flour
• Salt
• Neutral oil
• Cold water

Instructions

1. Mushroom Walnut Filling
2. Sauté mushrooms, onion, and garlic in a large pan until tender and fragrant.
3. Add walnuts and sauté for another 2 minutes.
4. Pour in vegetable broth and let simmer for 5 minutes.
5. Stir in chopped parsley and dill. Set aside to cool. Dough
6. In a large bowl, mix flour and salt.
7. Gradually add oil while mixing until a crumbly texture forms.
8. Slowly pour cold water into the mixture and knead until a smooth dough is formed. Wrap in plastic wrap and let rest for 30 minutes. Pierogi Assembly and Cooking
9. Divide dough into 4 portions. Roll out one portion at a time, keeping others covered.
10. Roll out dough to 1/8 inch thickness. Cut into 3 inch circles using a round cookie cutter.
11. Spoon cooled filling onto each circle, fold over and seal edges.
12. Cook pierogi in boiling water for 2 3 minutes until they float.

Chef’s Insight

Use cold water to make dough easier to work with

Notes

Ensure all ingredients are finely chopped to maintain consistency in filling