Exquisite Polish Pierogi Roulade – Delectable Dumplings in Creamy Mushroom Sauce

Allergens

Gluten, Dairy

Ingredients

• 20 Pierogi dough wrappers (store
• bought or homemade)
• 1 large onion, finely chopped
• 3 cups fresh mushrooms, sliced (such as button, cremini, or shiitake)
• 4 tablespoons unsalted butter
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 cup sour cream
• 1/2 cup heavy cream
• Fresh parsley, chopped (for garnish)
• Fresh chives, chopped (for garnish)

Instructions

1. In a large skillet, melt the butter over medium heat. Add the onions and cook until they are translucent and softened, about 5 minutes.
2. Add the garlic and cook for an additional minute.
3. Stir in the sliced mushrooms, season with salt and pepper, and continue to cook until the mushrooms release their liquid and become tender, about 10 12 minutes.
4. In a separate bowl, combine the sour cream and heavy cream, stirring well to combine. Set aside.
5. To assemble the roulade, place a pierogi wrapper on a flat surface and spoon a dollop of the mushroom mixture onto one half of the wrapper. Fold the other half over the filling and seal the edges tightly. Repeat with the remaining wrappers and filling.
6. Bring a large pot of salted water to a boil. Add the roulades and cook for 3 5 minutes, or until they float to the surface and are cooked through.
7. Using a slotted spoon, transfer the cooked roulades to a serving plate. Drizzle with the cream sauce and garnish with chopped parsley and chives. Serve immediately.

Chef’s Insight

The key to perfect pierogi dough is to handle it as little as possible and to roll it out evenly.

Notes

This dish is best enjoyed warm and freshly made for optimal flavor and texture.