Directions:
- In a heatproof bowl, soak the morels in the boiling water until softened, about 20 minutes. Rub them to loosen any grit, then lift them out and coarsely chop.
- In a large bowl, combine the flour with 1/2 teaspoon of salt. Add the eggs and stir until the dough just comes together. Transfer to a lightly floured work surface and knead briefly until soft and smooth. Wrap the dough in plastic and set aside at room temperature for 30 minutes.
- Meanwhile, cook the potatoes in a large saucepan of boiling salted water until tender, about 20 minutes; drain. Return the potatoes to the pan and shake over high heat to dry them, about 1 minute. Using a potato masher, mash the potatoes. Mash in the milk, sour cream, Parmesan and butter. Stir in the morels and season with salt and pepper. Transfer to a bowl and let cool slightly.
- Cut the dough in half and pat each piece into a disk. On a well-floured work surface, roll out the disks to 9-inch rounds. Cover with plastic wrap and let stand for 15 minutes.
- On a floured work surface, roll out 1 round at a time to a 1/16-inch thickness. Using a 4-inch biscuit cutter, stamp out 9 smaller rounds. Lightly moisten the edge of 1 round and dollop 1 rounded tablespoon of the potato filling on half of it. Pat the filling slightly; fold the dough over the filling to form a half moon and press the edges to seal. Set aside on a floured platter. Repeat with the rest of the dough and filling.
- Cook half the pierogies at a time in a large pot of boiling salted water until they rise to the surface, about 1 minute. Using a slotted spoon, transfer them to paper towels and dry. In a large bowl, toss the pierogies with just enough vegetable oil to coat.
- Light a grill or heat a grill pan. Grill the pierogies over a hot fire, turning once, until browned, about 3 minutes per side. Remove from the grill. Add the celery leaves and grill until lightly charred, about 1 minute per side. Transfer the pierogies to a platter and garnish with the grilled celery leaves.
- Make Ahead: The pierogies can be prepared through Step 5 and frozen for up to 1 month. Boil the frozen pierogies for the same amount of time indicated for the fresh ones.
- Wine Recommendation: The rich, smoky filling in these pierogies makes them perfect foils for a full-flavored Merlot with velvety tannins like the 1994 Columbia Crest Estate Series from Washington State or the 1995 Meerlust from South Africa.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1844.97 Kcal (7725 kJ) | ||
| Calories from fat | 304.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.89g | 52% | |
|---|---|---|---|
| Cholesterol | 433.91mg | 145% | |
| Sodium | 412.34mg | 17% | |
| Potassium | 3855.36mg | 82% | |
| Total Carbs | 324.35g | 108% | |
| Sugars | 11.48g | 46% | |
| Dietary Fiber | 18.67g | 75% | |
| Protein | 63.69g | 127% | |
| Vitamin C | 124.7mg | 208% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 17.1mg | 95% | |
| Calcium | 582.3mg | 58% | |
| Amount Per 100 g | |||
| Calories | 120 Kcal (502 kJ) | ||
| Calories from fat | 19.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.2g | 52% | |
|---|---|---|---|
| Cholesterol | 28.22mg | 145% | |
| Sodium | 26.82mg | 17% | |
| Potassium | 250.76mg | 82% | |
| Total Carbs | 21.1g | 108% | |
| Sugars | 0.75g | 46% | |
| Dietary Fiber | 1.21g | 75% | |
| Protein | 4.14g | 127% | |
| Vitamin C | 8.1mg | 208% | |
| Iron | 1.1mg | 95% | |
| Calcium | 37.9mg | 58% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Eclairs II
Butter, Water, All-purpose flour, Salt, Eggs and 10 more.. -
Eclairs
Butter or 1/2 cup margarine, Water, All-purpose flour and 11 more.. -
Focaccia Bread
All-purpose flour, Salt, White sugar, Active dry yeast and 10 more.. -
The Easiest, Bestest Focaccia Bread Ever!!
All-purpose flour, Salt, White sugar, Active dry yeast and 10 more.. -
Focaccia Bread
All-purpose flour, Salt, White sugar, Active dry yeast and 10 more.. -
Shrimp Puffs
Butter, Water, All-purpose flour, Salt, Eggs and 7 more.. -
Double Chocolate Eclairs
Butter or 1/2 cup margarine, Boiling water and 16 more.. -
Sour Cream Cupcakes (Anne Burrell)
All-purpose flour, Baking powder, Salt and 13 more.. -
Cheesy Eggs
Eggs, Whipping cream, Garlic, Cream cheese, 1/4 inch cubes and 3 more.. -
Cherry Clafoutis
All-purpose flour, Salt, Eggs, Granulated sugar and 6 more..
Also Try
-
-
-
Grilled Sweet Potato Fingers with Curry Dip
Light mayonnaise, Lemon juice, Onion, grated and 5 more.. -
Grilled Potato Chips With Chive Dip
Low-fat sour cream, Soft goat cheese, Shallot, minced and 6 more.. -
Potato Slices Made Like Potato Skins
Russet potatoes , cut into 1/2-inch slices, Melted butter and 4 more.. -
-
-
-
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
