Potato, Mushroom and Pea Pierogies
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Vanilla and Bean · by Traci York★ 4.3 (3)

Potato, Mushroom and Pea Pierogies

NUTRITION · PER SERVING120M COOK
CAL 6%·PRO 6%
CARBS 12G42% OF CAL
2G FIBER0G ADDED2G INTRINSIC8G OTHER2G TOTAL SUGAR
FAT 7G50% OF CAL
1G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Dough pockets filled with mashed potato, mushroom, and peas, boiled and served with caramelized onions and sour cream. Eastern European comfort food.

mainvegetarian
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Nutrition & ingredients

Ingredients

serves 16
  • 6 C Yellow or Sweet Onions (sliced in thin 1/2 moons, about 2 large onions, 615g)
  • 2 Tbs Extra Virgin Olive Oil
  • Sea Salt
  • 1 C All Purpose Flour + more for dusting (118g)
  • 1/2 tsp Sea Salt
  • 4 1/2 - 5 Tbs Water (warm to the touch)
  • 1/2 lb Potatoes (skins on, diced small (I use yellow fin, but use what you like), 200g)
  • 1/4 tsp Sea Salt
  • 3 Tbs Parmesan Cheese (Vegan Option: 2 tsp Nutritional Yeast or to taste (optional))
  • 1 1/2 tsp Fresh Sage (chopped (1 tsp if using dried))
  • Fresh Ground Pepper to Taste
  • 2 Tbs + 2 tsp Extra Virgin Olive Oil (divided)
  • 6 oz Cremini Mushrooms (destemmed and diced small, 170g)
  • 2 Cloves of Garlic (minced)
  • 1/4 C Peas (frozen or fresh, 40g)
  • 2 Tbs Butter (Vegan Option: 2 Tbs Olive Oil or Vegan Butter)
  • Sour Cream
  • Caramelized Onions
  • leaves Fennel fronds (scallions or sage for garnish)
PREP
60M
SODIUM
22MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.