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Kajsa Alger's Butter Crisped Potato & Mushroom Pierogi

Take your mashed potatoes to the next level with Miyoko's butter. Chef Kajsa Alger, VP of Food & Beverage at Veggie Grill, shows you how to make mouthwatering pierogi from leftovers.

Recipe credit: Chef Kajsa Alger

Prep time: 1 hour and 15 mins

Cook time: 20 mins

Make The Dough

STEP ONE

Place the flour in a mixing bowl.

STEP TWO

Add the butter cubes and the cream cheese in small spoonfuls.

STEP THREE

Using a fork, break up gently in the flour until crumbled into small pea-size pieces.

STEP FOUR

Drizzle in the water a little at a time, mixing with a fork to bring together the dough without overmixing.

STEP FIVE

Gently knead with your hands until the dough comes together and there are no dry areas. This should only take a few minutes.

STEP SIX

Wrap dough in plastic wrap and place in the refrigerator for 1 hour.

Make the Filling

STEP ONE

Heat a large saute pan over medium-high heat.

STEP TWO

Add the butter and let it melt and get foamy.

STEP THREE

Add the garlic and cook for about 30 seconds to release the aroma.

STEP FOUR

Add the mushrooms and salt.

STEP FIVE

Cook for approximately 2 minutes until the mushrooms are soft and cooked through.

STEP SIX

Stir in the smoked shoyu and then remove from heat.

STEP SEVEN

Place the cold mashed potatoes and the mushroom mix in a mixing bowl and mix together until well combined.

STEP EIGHT

Put filling in the refrigerator for about 15 minutes.

Assemble the Pierogi

STEP ONE

Dust your work surface with a light layer of flour.

STEP TWO

Remove the dough from the refrigerator and cut into 2 parts.

STEP THREE

Roll each part into a thin sheet that is about 1/8” thick.

STEP FOUR

Using a 4” round cutter, cut dough circles for your pierogi.

STEP FIVE

Place 1 ½ tbsp of filling in the center of each dough circle and wet the edge with water all the way around.

STEP SIX

Fold the dough in half, pinching the edges as you go.

STEP SEVEN

Use the tines of a fork to press in and seal the edge.

STEP EIGHT

Repeat until you have finished all of your dough.

STEP NINE (OPTIONAL)

Cover and refrigerate pierogis until the next day.

Cook the Pierogi

STEP ONE

Bring a pot of water to a boil.

STEP TWO

Cook the pierogi until they start to float (about 3 minutes).

STEP THREE

Caramelize onions in butter and move to one side of the pan.

STEP FOUR

Drop the boiled pierogi into the caramelized onions.

STEP FIVE

Drain the pierogi and brown them on the other side of the pan with the onions.

STEP SIX

Serve and enjoy!