Grilled Potato Morel Pierogie

Elevate your pierogi game with these Grilled Potato Morel Pierogies, a perfect fusion of rustic comfort and gourmet flair. Handcrafted dough, enriched with sour cream and butter, encases a luxurious filling of creamy mashed russet potatoes, savory sautéed morel mushrooms, fresh chives, and tangy cream cheese. After a quick boil, the pierogies get a smoky upgrade on the grill, resulting in a lightly crisp exterior with irresistible charred marks. Ideal for dinner parties or a cozy meal at home, these pierogies are best served warm, garnished with fresh chives and a dollop of sour cream for an extra touch of decadence. Perfect for mushroom lovers, grilling enthusiasts, and anyone seeking a unique twist on a classic pierogi.

Nutriscore Rating: 64/100

Prep Time:45 mins

Cook Time:30 mins

Total Time:75 mins

Servings: 4

Ingredients

• 2.5 cups All-purpose flour
• 1 large Egg
• 0.5 cup Sour cream
• 0.25 cup Unsalted butter (melted)
• 3 medium Russet potatoes
• 1 cup Morel mushrooms
• 2 cloves Garlic (minced)
• 2 tablespoons Fresh chives (chopped)
• 2 tablespoons Butter (for frying mushrooms)
• 0.25 cup Cream cheese
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil (for grilling)

Directions

Step 1

In a large mixing bowl, combine the flour, egg, sour cream, and melted butter. Mix until a dough forms. Knead the dough on a floured surface for 5 minutes until smooth. Cover with plastic wrap and set aside to rest for 30 minutes.

Step 2

Peel and cube the potatoes. Place them in a pot of salted water and bring to a boil. Cook until tender, about 15 minutes. Drain and mash the potatoes until smooth.

Step 3

In a skillet, heat 2 tablespoons of butter over medium heat. Add the minced garlic and Morel mushrooms. Cook for 5-7 minutes until the mushrooms are tender and fragrant. Season with salt and pepper.

Step 4

Combine the mashed potatoes, cooked mushrooms, fresh chives, and cream cheese in a bowl. Mix well to create the pierogie filling. Adjust seasoning with salt and pepper, if necessary.

Step 5

Roll out the rested dough on a floured surface until it is about 1/8 inch thick. Use a round cutter (about 3-4 inches in diameter) to cut out circles.

Step 6

Place about 1 tablespoon of filling in the center of each dough circle. Fold the dough over to form a half-moon shape and pinch the edges to seal. Use a fork to crimp the edges for extra security.

Step 7

Bring a pot of salted water to a gentle boil. Cook the pierogies in batches, about 4-5 at a time, until they float to the surface (approximately 3-4 minutes). Remove with a slotted spoon and set aside.

Step 8

Brush each boiled pierogie lightly with olive oil and place on a preheated grill over medium heat. Grill for 2-3 minutes per side, until grill marks appear and the dough is lightly crisp.

Step 9

Serve the grilled potato Morel pierogies warm, garnished with additional chives and a dollop of sour cream if desired.

Nutrition Facts

Serving size	1416.4 grams (1416.4g)

Amount per serving	% Daily Value*
Calories	3090

Total Fat 154.20g	198%
Saturated Fat 79.10g	395%
Polyunsaturated Fat 2.80g
Cholesterol 530mg	177%
Sodium 2869mg	125%
Total Carbohydrate 369.10g	134%
Dietary Fiber 24.30g	87%
Total Sugars 18.30g
Protein 68.70g	137%

Vitamin D 80IU	399%
Calcium 490mg	38%
Iron 50mg	278%
Potassium 4403mg	94%

*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.

Source of Calories

Fat: 44.2%

Protein: 8.8%

Carbs: 47.0%