Pierogi with (white) Mushrooms and Eggs
Fixings:
- pierogi batter
- 1-2 onion for stuffing and sprinkling seared pierogi
- 300 g of white mushrooms
- 2 hard-bubbled eggs
- 50 g of spread for searing onion and mushrooms
- destroyed parsley leaves
- salt
- pepper
- breadcrumbs might be required
- roux
Technique:
Strip 50 g of onion and cut into 3D shapes.
Wash white mushrooms and furthermore cut up into shapes.
Dissolve the spoonful of margarine on the griddle and toss onion. Earthy colored it.
Presently you can toss mushrooms onto the skillet.
Add a large portion of some unadulterated water, blend and put a top on the griddle. Stew tenderly warming for 15-20 minutes.
Meanwhile cook two hard-bubbled eggs.
Cut hard-bubbled eggs with blade into little pieces.
Around then mushrooms and onion ought to be prepared. Eliminate the skillet from the cooker and blend in with eggs.
Add part of destroyed parsley leaves, salt and dark pepper. Mix definitively. Season to taste.
Assuming that the stuffing is too dainty add breadcrumbs with little partitions and blend, until more thick consistency.
Remove circles of mixture arranged by our formula. Orchestrate filling in the center and crease pierogi sticking its edges cautiously.
Cook pierogi on salted water. When pierogi are prepared remove them from water and filter out.
Dice a large portion of an onion. Toss onion and cooked pierogi onto griddle with softened margarine (or warm oil) and broil. Broil pierogi from the two sides, until seared.
Put pierogi on plates and sprinkle with onion, with which we seared them.
You can likewise set up the roux. Sear breadcrumbs on margarine and pour it over pierogi.
Nonetheless, this is discretionary. Serve pierogi with eggs and mushrooms filling when hot.Enjoy!
Pierogi with (white) Mushrooms and Eggs VIDEO
