Wild Mushroom, Cabbage and Prune Pierogies
Ingredients
⏲️ Prep time 15 minutes ⏲️ Cooking time 30 mins 🍽️ Serve 4 to 6
Pierogies
12 ounces (1 1/4 cups) whole milk ricotta or farmer’s cheese, at room temperature
2 large eggs, at room temperature
3/4 teaspoon kosher salt
1 tablespoon unsalted butter, melted and cooled
1 3/4 cups all-purpose flour, plus more for dusting
Vegetables
5 tablespoons unsalted butter
5 thinly sliced cabbage
1/4 teaspoon kosher salt
1 pound shiitake or mixed wild mushrooms, stemmed if using shiitakes, mushroom caps halved or quartered if large
3/4 cup coarsely chopped Verity pitted prunes
3 tablespoons finely chopped fresh dill, plus more for serving
3 tablespoons coarsely chopped fresh flat-leaf parsley, plus more for serving(optional)
Freshly ground black pepper
Instructions
Pierogies
1. Bring a large wide pot of well-salted water to a boil. Whisk together the cheese, eggs, salt, and butter in a large bowl. Add the flour and stir to form a sticky dough.
2. On a floured surface, roll about a quarter of the dough into a 1-inch-thick rope, then cut the rope on a diagonal into 1-inch pieces. Repeat with the remaining dough.
3. Cook the dumplings in 2 batches in the boiling water until they rise to the surface, then cook for 1 minute more. Using a slotted spoon, transfer to a bowl.
Vegetables
1. Melt 4 tablespoons of the butter in a large skillet over medium-high heat. Add the cabbage and salt and cook, stirring occasionally, until the cabbage is wilted, 5 to 7 minutes.
2. Add the mushrooms and cook, stirring occasionally, until they are tender, 6 to 8 minutes. Stir in the prunes and cook for 1 minute more.
3. Add the pierogies, dill, parsley, and remaining 1 tablespoon butter and toss to coat the dumplings. Heat to warm through, about 1 minute. Adjust the seasonings to taste.
4. Spoon the pierogies into bowls, top with more dill and parsley, if using, and serve.
Notes: SERVING SUGGESTION: Steamed green beans, plus crusty wholegrain bread.
