Name: Mushroom Pierogi
Prep time: 27 min
Cook time: 62 min
Total time: 90 min
Yield: 28 servings
Ingredients: 1 tbsp olive oil; 1.5 shallots banana shallot (diced finely); 300 g mushrooms ((chestnut / cremini)); 4 cloves garlic cloves (diced finely); 1 sprig fresh rosemary (leaves chopped (or a few sprigs of thyme)); null null salt (to taste); null null black pepper (to taste); 1 tsp red miso paste (heaped); 2 tsp balsamic vinegar; 0.75 tsp maple syrup ((optional)); 1 tsp psyllium husk powder (or 2 tsp psyllium husks); 60 ml water; 60 g buckwheat flour; 70 g rice flour; 30 g tapioca starch (or cornstarch / cornflour); 0.5 tsp sea salt; 1 tbsp olive oil; 45 ml warm water; 2 tbsp olive oil; 0.5 onion onion (finely diced); null null salt (to taste); null null walnuts (crushed (or walnut crumb), to taste)

Instructions

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1

Heat the olive oil (1 tbsp) in a large pan. Gently fry shallots (1.5 banana) until translucent and lightly caramelized.
2

Chop your mushrooms (300 g) into medium dice. A food processor can be used, but be careful not to overprocess.
3

Add cloves (4 garlic) to the pan and fry on a gentle heat for a few minutes, stirring constantly. Just before adding the mushrooms, add fresh rosemary (1 sprig) (or thyme) and season with [null salt] and [null black pepper].
4

Add half of the mushrooms (300 g) to the pan. Fry for 5-10 minutes, stirring occasionally, until dark brown.
5

Add the second half of the mushrooms (300 g). Cook until they turn dark brown and all excess water has cooked out.
6

Season the filling with red miso paste (1 tsp), balsamic vinegar (2 tsp), optionally maple syrup (0.75 tsp), and more [null salt] and [null black pepper] to taste. Allow the filling to cool before using.
7

In a small bowl, gradually mix water (60 ml) into psyllium husk powder (1 tsp) (or 2 tsp psyllium husks). Mix well to remove lumps. Set aside to thicken into a jelly for about 10 minutes.
8

In a mixing bowl, combine buckwheat flour (60 g), rice flour (70 g), tapioca starch (30 g), and sea salt (0.5 tsp). Add olive oil (1 tbsp), the thickened psyllium mixture, and warm water (45 ml) until the dough comes together. Knead well to ensure even distribution of ingredients.
9

Boil a medium pot of water. Prepare a small bowl of water and a clean, damp kitchen towel.
10

Divide the dough into two. Roll out each half as thinly as possible (ideally 2 mm) on a surface lightly floured with [750ad61b-8537-410d-8726-d88b8d01600b rice flour].
11

Using a 7 cm (2.75 inch) cookie cutter or an upside-down glass, cut circles from the dough.
12

Place a teaspoon of the cooled filling in the center of each circle. Dip a finger in the [null water] and moisten the perimeter of the circle. Fold the circle in half and gently seal the edges. Handle the dough carefully, but don't worry about small cracks as they usually hold during boiling.
13

Keep the sealed pierogi under a damp kitchen towel to prevent drying. Once you have about 10 pierogi, boil them in batches of 5 for 5 minutes or longer, depending on dough thickness. Remove with a slotted spoon and place on a clean plate.
14

For pan-frying, allow pierogi to cool completely (overnight in the fridge is ideal). Heat olive oil (1 tbsp) in a cast iron skillet or non-stick pan. Lay cold pierogi in the pan and cook undisturbed for about 5 minutes until blistered and browned on one side, then flip and fry the other side until crisped up.
15

To serve, slowly fry onion (0.5) in olive oil (2 tbsp) until translucent, then season with [null salt] and [null black pepper]. Serve warm pierogi coated in the onion-flavored oil. Optionally, sprinkle with [null walnuts] (or walnut crumb).