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Potato and Mushroom Pirogi

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For the dumplings:
  • 16 oz fresh yogurt, preferably homemade, or one with a high-fat content, such as Brown Cow
  • 1 egg lightly beaten
  • 1 tsp salt
  • 2 1/4 cup flour
For the filling:
  • 1 large potato, about 1/2 - 3/4 pound
  • 4 tbls unsalted butter
  • 1 medium-size onion, chopped
  • 16 oz mushrooms, trimmed and minced, 2 cups
  • Salt and freshly ground pepper to taste
  • Fried onions as garnish, optional
  • Sour cream as garnish, optional

1. To make the dumplings, lightly beat the yogurt, egg, and salt together in a mixer. Slowly add the flour, beating until smooth. Knead the dough on a floured surface until smooth. Add water only if needed. Form into a ball, wrap in a kitchen towel and set aside in a cool place for 2 hours.

2. For the filling, peel and quarter the potato. Cover with cold water, bring to a boil, lower heat and simmer 15-20 minutes until it offers no resistance when pricked with a fork. Drain and set aside. Slowly melt 2 tablespoons of the butter. Whip the potato with the butter until it is fluffy and creamy. Set aside.

3. Heat the remaining butter in a pan. Add the onions and saute until they are translucent. add the mushrooms, salt and pepper and continue to saute until the mushrooms are tender and the moisture has evaporated, about 5 minutes. Remove from pan and let cool slightly.

4. Mix the mashed potatoes with the mushroom mixture.

5. Bring a large pot of salted water to a boil. Roll out the dough until it is 1/8 inch thick, then cut into 3-inch rounds with a cookie cutter or the top of a glass. Put 1 heaping teaspoon of filling on one side of the circle of dough. Fold the other side over the filling so the pirogi looks like a half moon. Press the edges together and seal with thumb and index finger.

6. Lower heat until water gently simmers. Carefully place pirogi in the water. 1 at a time, in batches of 4 to 6, for 5-7 minutes. Remove with a slotted spoon and drain on paper towels in a warm place. Serve with fried onions, crispy shallots, or sour cream.

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