Mouthwatering Polish Pierogi Snack: Savory Cottage Cheese & Wild Mushroom Delight

Allergens

Wheat, Dairy

Ingredients

• 2 cups all
• purpose flour
• 1 large egg
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, cold and cubed
• 3/4 cup warm water
• 1 cup cottage cheese (or quark)
• 1 cup sautéed wild mushrooms, chopped
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 tablespoon fresh parsley, chopped
• Salt and pepper, to taste
• Oil or butter for frying

Instructions

1. In a large bowl, mix flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
2. Gradually add warm water to the flour mixture, stirring until dough forms. Knead until smooth. Wrap in plastic wrap and refrigerate for 30 minutes.
3. In a separate bowl, combine cottage cheese, sautéed wild mushrooms, garlic, onion, parsley, salt, and pepper. Mix well.
4. Divide the dough into two equal parts. On a floured surface, roll out one part of the dough to 1/8 inch thickness. Cut into 2 inch rounds using a cookie cutter or glass.
5. Place a teaspoon of filling in the center of each round. Moisten the edges with water and fold the circle in half, enclosing the filling. Seal tightly by pinching the edges together.
6. Repeat with the remaining dough and filling. Keep pierogi covered to prevent drying out.
7. Bring a large pot of salted water to a boil. Cook pierogi for 3 minutes or until they float to the surface. Remove with a slotted spoon and drain on paper towels.
8. In a large skillet, heat oil or butter over medium high heat. Add cooked pierogi and fry until golden brown on both sides. Serve immediately.

Chef’s Insight

For a more authentic touch, use traditional Polish mushrooms like porcini or chanterelles in the filling.

Notes

The provided image prompts will emphasize the delicious, mouthwatering appearance of these pierogi while maintaining a sense of elegance in line with Flux/ComfyUI compatibility.