Pierogi with browned butter and hazelnut cream sauce

Potato and mushroom pierogi are comforting dumplings. A sauce of browned butter and hazelnut cream adds a rich, gently nutty flavour.

Ingredients

Makes about 20

For the dough

• 300 g wheat flour, plus extra for rolling
• About 160 ml warm water
• A pinch of salt

For the filling

• 400 g potatoes
• 200 g button mushrooms
• 1 onion
• 1 tbsp oil
• Salt and ground black pepper to taste
• A pinch of dried herbs

For the sauce

• 80 g butter
• 1–2 tbsp NUTVILA hazelnut cream
• Juice of half a lemon

To serve

• 1 onion
• Oil for frying
• Fresh parsley

Method

1. Mix the flour with the salt and add the warm water. Knead on a floured surface until the dough is smooth and elastic. Cover and leave to rest for about 20 minutes.
2. Boil the potatoes in salted water, drain and mash. Finely chop the onion and mushrooms for the filling and fry in oil. Mix with the potatoes and season with salt, pepper and herbs.
3. Roll the dough out thinly and cut circles about 8 cm across. Add a spoonful of filling to each, fold in half and seal the edges well.
4. Boil the pierogi in salted water until they float, then cook for about 2 minutes more. Remove with a slotted spoon. Briefly pan-fry them if you like.
5. Slice the remaining onion into half-rings and fry in oil until golden and crisp.
6. Melt the butter over medium heat, stirring until it turns brown and smells nutty. Remove from the heat and stir in the hazelnut cream and lemon juice.
7. Spoon the sauce onto plates. Add the pierogi and crisp onion, then sprinkle with parsley.

Author: Giedrius Jančius

Tip

Take the butter off the heat as soon as it browns so it does not burn. Uncooked pierogi can be frozen.