Grilled Potato Morel Pierogie
Elevate your pierogi game with these Grilled Potato Morel Pierogies, a perfect fusion of rustic comfort and gourmet flair. Handcrafted dough, enriched with sour cream and butter, encases a luxurious filling of creamy mashed russet potatoes, savory sautéed morel mushrooms, fresh chives, and tangy cream cheese. After a quick boil, the pierogies get a smoky upgrade on the grill, resulting in a lightly crisp exterior with irresistible charred marks. Ideal for dinner parties or a cozy meal at home, these pierogies are best served warm, garnished with fresh chives and a dollop of sour cream for an extra touch of decadence. Perfect for mushroom lovers, grilling enthusiasts, and anyone seeking a unique twist on a classic pierogi.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 large Egg
- 0.5 cup Sour cream
- 0.25 cup Unsalted butter (melted)
- 3 medium Russet potatoes
- 1 cup Morel mushrooms
- 2 cloves Garlic (minced)
- 2 tablespoons Fresh chives (chopped)
- 2 tablespoons Butter (for frying mushrooms)
- 0.25 cup Cream cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil (for grilling)
Instructions
In a large mixing bowl, combine the flour, egg, sour cream, and melted butter. Mix until a dough forms. Knead the dough on a floured surface for 5 minutes until smooth. Cover with plastic wrap and set aside to rest for 30 minutes.
Peel and cube the potatoes. Place them in a pot of salted water and bring to a boil. Cook until tender, about 15 minutes. Drain and mash the potatoes until smooth.
In a skillet, heat 2 tablespoons of butter over medium heat. Add the minced garlic and Morel mushrooms. Cook for 5-7 minutes until the mushrooms are tender and fragrant. Season with salt and pepper.
Combine the mashed potatoes, cooked mushrooms, fresh chives, and cream cheese in a bowl. Mix well to create the pierogie filling. Adjust seasoning with salt and pepper, if necessary.
Roll out the rested dough on a floured surface until it is about 1/8 inch thick. Use a round cutter (about 3-4 inches in diameter) to cut out circles.
Place about 1 tablespoon of filling in the center of each dough circle. Fold the dough over to form a half-moon shape and pinch the edges to seal. Use a fork to crimp the edges for extra security.
Bring a pot of salted water to a gentle boil. Cook the pierogies in batches, about 4-5 at a time, until they float to the surface (approximately 3-4 minutes). Remove with a slotted spoon and set aside.
Brush each boiled pierogie lightly with olive oil and place on a preheated grill over medium heat. Grill for 2-3 minutes per side, until grill marks appear and the dough is lightly crisp.
Serve the grilled potato Morel pierogies warm, garnished with additional chives and a dollop of sour cream if desired.
Nutrition Facts
Calories |
777 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.2 g | 49% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 593 mg | 26% | |
| Total Carbohydrate | 92.9 g | 34% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 4.5 g | ||
| Protein | 16.5 g | 33% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 116 mg | 9% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 989 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
