hello, My polish granny has passed, but she would make these i think Pirrogi but the filling was made from mushrooms and cream but i cannot remember it any help?
There couldn't have been too much cream in those mushroom pieorgi, otherwise the peirogi would be ahrd to seal and the cream would have flowed out during cooking. Perhaps a dab as a kind of adhesive....
Try this, fry up 1 lb (450 g) washed, dried, finely diced Portobello mushrooms with a finely chopped onion in 2-3 tabelspoons unsalted butter, stirring constantly. When nicely browned (10-12 minutes), stir in a tablespoon of sour cream and enough plain bread crumbs to make a firm filling. salt & pepper to rasre and (ptional) add a tablespoon of finely chopped fresh dill. Use mixture to stuff pierogi. If you try it, let us know how they turned out!
gently fried in butter is the secret to great peirogis I am pretty sure. both my bushas were experts on lots of butter. my grandfather would collect wild mushrooms all summer just to make mushroom soup and peirogis all winter.
yes, you have to have onions in there with the sauerkraut version too, thanks for reminding me.
