Everyday cooking
Potato and Mushroom Pierogi
Today's speciality is Potato and Mushroom Pierogi! Easy to make dough with Violife VIOBLOCK filled with melty Violife Epic and Violife Creamy. Delish!
![prep time]()
Cooking time30 minutes![preparation time]()
Prep time1 hour![servings]()
Servings2 portions
FOR THE DOUGH:
- Includes3 tbsp Violife Violife melted
- Includes255 g all-purpose flour
- Includes1 tsp salt
FOR THE FILLING:
- Includes3 tbsp Violife VIOBLOCK
- Includes100 g Violife Epic Cheddar flavour block, grated
- Includes2 tbsp Violife Creamy Original
- Includes250 g potatoes, peeled and cubed
- Includes200 g mushrooms, sliced
- Includes3 onions, finely chopped
- Includessalt and pepper to taste
FOR SERVING:
- IncludesFresh chives, chopped
- IncludesChilli flakes, for sprinkling
- Includesbaby spinach leaves
- To make the dough, combine the flour and the salt in a bowl and stir. Add the melted VIOBLOCK and stir well until combined.
- When a dough starts to form use your hands and transfer to a lightly floured surface and knead until smooth. Cover with plastic wrap and let sit for half an hour.
- To make the filling, boil the potato cubes until soft, for about 20 minutes.
- In a frying pan heat VIOBLOCK and sauté the onions. Add the mushrooms and sauté for a further 8 minutes. Season well and cook, stirring occasionally for about 12 minutes until golden brown.
- Set half of the onion & mushroom mixture aside and place the rest in a bowl. Add the drained potatoes, the grated Violife Epic Cheddar flavour and Violife Creamy Original. Season well and stir with a fork.
- Cut the dough in half, leaving the other half covered whilst you work, so it doesn’t go dry.
- Roll out the dough on a floured surface and use a circular cookie cutter to make circles of dough. You should have around 15 circles.
- Fill the circles with a teaspoon of the filling. Use a paintbrush with some water to grease the edges. Fold the dough in half to cover the filling, bringing the edges together to form a half moon. Use a fork to secure the edges.
- Repeat with all the dough and filling.
- Bring a large pot to a light simmer. Use a slotted spoon to place 5 pierogis in the simmering water. Allow to boil for around 5-10 minutes, until they rise to the surface of the water.
- Serve in bowls, topped with the browned onions and the VIOBLOCK sauce, chili flakes and chives.
- Add some spinach leaves for freshness!
