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Potato, Mushroom, & Onion Dumplings

Pierogi (singular pieróg) are a filled dumpling popular in Central and Eastern Europe. The specific name pierogi is Polish and derived from the word for "feast"; the dish goes by a variety of names in other languages. In Ukranian they are known as varenyky - if you can, please consider donating to help the ongoing humanitarian crisis in Ukraine.

These are a great addition to your Meatless Monday rotations (and you can make them ahead on Sunday) and a great way to use leftover mashed potatoes!

Yield: 64 pierogi / 8 servings


For the filling:

1.5 cups mashed potatoes

2 medium (230g) yellow onions, diced

8 oz white button mushrooms, diced

For the dough:

2 1/4 cups all-purpose flour

2 cup 5% plain Greek yogurt

1 large egg

1 t salt

For the filling:

1. Spray PAM into a medium sized saucepan and cook onions until translucent.

2. Sprinkle in a pinch of salt to further remove water from the onions.

3. Once the onions start browning add in the white button mushrooms and cook until the mixture appears almost dry. Set aside.

4. Warm the mashed potatoes in a skillet over low heat to loosen them so they're easier to combine.

5. Mix the warmed mash into the mushroom and onion mix. Set aside.

For the dough:

1. Lightly beat the egg and salt into the Greek yogurt to combine.

2. Mix in the flour until a dough is created. Dough will be soft and looser than a traditional pasta or dumpling dough.

3. Allow the dough to chill in the fridge for 1 hour.

To form the dumpling:

1. Remove half of the dough from the fridge, leaving the other half to remain chilled.

2. Roll the dough out to 1/8 inch thickness.

3. Cut out circles using a 3-inch round cutter.

4. Place one teaspoon of filling on one side of the wrapper. Gently fold the bottom over the filling and then pinch the edges of the dough together, starting at one corner and ending at the other. Try to ensure no air is trapped between the filling and the edges of the pastry as this can cause the dumplings to burst when boiled.

5. Repeat until all filling is used up.

6. Boil dumplings for 5-6 minutes in salted water.

Nutrition Facts (approx.): 1 serving / 8 pierogi

Calories: 258

Total Fat: 5.8 g

Saturated Fat: 2.7 g

Sodium: 394 mg

Total Carbohydrate: 40.4 g

Added Sugar: 0 g

Dietary Fiber: 2.6 g

Total Protein: 11.4 g

We paired these pierogi with beet sauerkraut and roasted Brussels sprouts and topped the dumplings with some Greek yogurt for extra protein!

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