Discover the secret ingredient for perfect pierogi filling

The list of possible pierogi fillings is long and varied. Meat, mushrooms, potatoes, cottage cheese, and even more "extravagant" options like spinach or blueberries—I bet we have tried many of these. Recently, the holiday spirit inspired me to try a new recipe. Pierogi with buckwheat turned out very well. They're not just for the traditional Christmas Eve dinner.

Of course, to make such pierogi tasty, buckwheat alone is not enough. Mushrooms (I used button mushrooms, but you might consider other seasonal varieties) and something to bind these ingredients together will come in handy. Initially, I planned to use cottage cheese, but the yellow cheese recipe appealed to me more. I brought it all together and… I'm bursting with pride! I guarantee you will be too.

Ingredients:

Dough:

• 2 cups of flour,
• 1 cup of warm water,
• ½ teaspoon of salt,
• 2 tablespoons of oil.

Filling:

• 1 cup of buckwheat,
• 1 onion,
• 1.1 lbs of button mushrooms,
• 3 oz of block cheese,
• salt,
• pepper,
• Herbes de Provence.

Instructions:

1. Cook the buckwheat according to the instructions on the package.
2. Grate the cheese.
3. Chop the mushrooms finely. Sauté them in a small amount of oil. Do not salt them at this stage, as they will release too much water.
4. Meanwhile, chop the onion and add it at the very end. Only now season it, and sauté for a little longer.
5. Remove the filling from the heat, drain off excess liquid, mix with the cooked buckwheat and grated cheese, and set aside.
6. Combine the flour with salt, oil, and warm water. Knead the dough, shape it into a ball, wrap it in plastic wrap, and set aside for 25 minutes.
7. After this time, roll out and cut circles for the pierogi.
8. Place a bit of filling on each and seal the edges.
9. Cook in boiling salted water—for about 3 minutes from when the pierogi rise to the surface. Done!