Mushroom Pierogi

Ingredients

• 400 g flour
• 4 eggs
• Salt
• 400 g starchy potatoes
• 2 shallots
• 2 tbsp butter
• 200 g quark
• 1 egg yolk
• pepper (ground)
• 500 g chanterelles
• flour (for working)
• 4 tbsp clarified butter
• 2 tbsp coarsely chopped dill

Instructions

1. 1.

   On a work surface, sift the flour and form a well in the center. Add the eggs, ½ tsp salt, and water as needed; knead into a firm, smooth dough. Wrap in plastic wrap and rest for about 30 minutes.

2. 2.

   For the filling, wash the potatoes and boil them in salted water for about 30 minutes. Peel and press through a potato masher. Dice the shallots finely and sauté in butter until golden yellow. Mix with quark and egg yolk, season with salt and pepper, and combine with the mashed potatoes.

3. 3.

   Clean the chanterelles thoroughly.

4. 4.

   Roll out the dough on a floured surface thinly (a pasta machine may be used). Cut circles 6‑8 cm in diameter. Place a heaping teaspoon of filling in each circle, fold into half-moons, press edges tightly, and optionally imprint with a fork. Boil the pierogi in salted water for 2‑3 minutes until they float.

5. 5.

   In a large pan, sauté the chanterelles in hot clarified butter for 3‑5 minutes. Season with salt and pepper, then stir in dill.

6. 6.

   Remove the pierogi with a slotted spoon, drain well, and toss them in the pan with the chanterelles for about 1 minute before serving on plates.