Mushroom Piroshkie Pierogi Appetizers T R L
Delight your guests with these Mushroom Piroshkie Pierogi Appetizers, a delectable fusion of Eastern European flavors wrapped in pillowy homemade dough. Each savory morsel is filled with a rich and earthy mixture of sautéed button mushrooms, caramelized onions, garlic, and a touch of tangy sour cream, all enhanced with fresh parsley and a hint of black pepper. The golden, flaky exterior is achieved with a brush of egg wash before baking, making these appetizers as beautiful as they are delicious. Perfect for parties, holidays, or casual snacking, this recipe combines a satisfyingly soft dough with an irresistibly creamy mushroom filling. Easy to make and freezer-friendly, these pierogi-inspired piroshkie are sure to be a hit on any appetizer table!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 teaspoon Salt
- 1 tablespoon Granulated sugar
- 2.25 teaspoons Instant yeast
- 1 cup Whole milk
- 2 tablespoons Unsalted butter
- 1 large Egg
- 8 ounces Button mushrooms
- 1 medium Yellow onion
- 2 cloves Garlic
- 1 tablespoon Olive oil
- 2 tablespoons Sour cream
- 2 tablespoons Fresh parsley
- 0.5 teaspoon Ground black pepper
- 1 Egg wash (beaten egg with 1 tablespoon water)
Instructions
In a large mixing bowl, combine flour, salt, sugar, and yeast.
In a small saucepan, heat milk and butter over low heat until lukewarm. Ensure it is not too hot to avoid killing the yeast.
Add the lukewarm milk mixture and the beaten egg to the dry ingredients. Mix until a rough dough forms.
Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Place the dough in an oiled bowl, cover with a damp cloth, and let it rise for 1 hour or until doubled in size.
While the dough rises, prepare the filling. Finely chop the mushrooms, onion, and garlic.
Heat olive oil in a skillet over medium heat and sauté the onion until translucent, about 3-4 minutes.
Add the mushrooms and garlic to the skillet and cook until the mushrooms release their liquid and it evaporates, about 8-10 minutes.
Stir in sour cream, chopped parsley, salt, and black pepper. Remove from heat and let the filling cool completely.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Punch down the dough and divide it into 12 equal pieces. Roll each piece into a ball, then flatten it into a circle about 4 inches in diameter.
Place 1-2 tablespoons of filling in the center of each dough circle. Fold the dough over the filling to form a crescent and pinch the edges to seal tightly.
Place the piroshkie on the prepared baking sheet, seam side down. Brush each with egg wash for a golden finish.
Bake for 20-25 minutes, or until golden brown and puffed. Serve warm as appetizers or snacks.
Nutrition Facts
Calories |
181 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.1 g | 6% | |
| Saturated Fat | 2.3 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 183 mg | 8% | |
| Total Carbohydrate | 27.9 g | 10% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 3.1 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 38 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 148 mg | 3% | |
*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.
