Homemade Cheese Pierogies on a bed of kale with Brown Butter Mushroom Sauce
Team: Hunt Middle School Afterschool Team
Host School: Hunt Middle School Afterschool
Age Group: Middle School
Ingredients
Pierogies
Dough -
2 1⁄2 cups flour
½ teaspoon salt
1 egg
2 teaspoons oil
3⁄4 cup warm water
Filling -
½ cup minced onion
2 tablespoons butter
2 cups cold mashed potatoes
1 cup cottage cheese
salt and pepper
1 cup shredded cheddar
2-3 cloves of garlic
Bed of warm kale
1 Bunch of kale
1-2 apples
¼ cup Pumpkin seeds
⅛ cup Chia seeds
Drizzle olive oil
Brown Butter Mushroom sauce
6 tbs butter
2 cups baby bella mushrooms chopped
8 sage leaves
Preparation Instructions
Pierogies
Dough
Combine all ingredients, mix and knead until fully combined
Cover and let sit for at least 10 minutes, until filling in complete
Filling
Peel, cut and boil 4-5 potatoes
Make mashed potatoes with 2-3 tbls of butter
Saute onion and garlic
Combine remaining filling ingredients and mix
Bed of kale
Massage kale with olive oil
Sprinkle with chia seeds
Chop apples - add to salad
Toast pumpkin seeds 1-2 minutes in dry skillet
Sprinkle pumpkin seeds on salad
Brown Butter Mushroom sauce
Melt 3 tbs of butter in skillet
Add mushrooms and cook down
Add sage leaves
Keep cooking until butter browns
Add 3 tbs of butter if needed (if mushrooms absorb butter)
Cook until browned
Make pierogies
Roll dough thin and cut circles
Add .5 to 1tbs of filling to each dough circle
Fold over and crimp with fork to make pierogi
Bake perogies in 350 convection oven for 10 minutes
Coat with butter once out of oven
Lightly saute pierogies in skillet to brown