Faina Merzlyaks Potato and Mushroom Pierogi

• 2 cups fresh, full-fat, plain yogurt, preferably homemade
• 1 egg, lightly beaten
• 1 teaspoon salt
• 2 1/4 cups all-purpose flour
• 1 very large potato ( 1/2 to 3/4 pound)
• 4 tablespoons ( 1/2 stick) unsalted butter
• 1 onion, chopped
• 1 pound white mushrooms, trimmed and minced
• Salt and freshly ground black pepper, to taste.
• Fried onions or sour cream, for serving

1. Make the dumpling dough: Lightly beat the yogurt, egg, and salt together with an electric mixer.
2. Slowly add the flour and continue beating until smooth.
3. Knead the dough on a floured surface until smooth.
4. Add water, a teaspoon at a time, only if needed to smooth out the dough; it should feel like pizza dough.
5. Form the dough into a ball, wrap it in a kitchen towel, and set aside in a cool place for 2 hours.
6. Meanwhile, make the filling: Peel and quarter the potato.
7. Cover with cold water, bring to a boil, lower the heat, and simmer until it offers no resistance when pricked with a fork, 15 to 20 minutes.
8. Drain and set aside.
9. Melt 2 tablespoons of the butter in a skillet over very low heat.
10. Whip the potato with the butter until it is fluffy and creamy.
11. Set aside.
12. Melt the remaining 2 tablespoons butter in the skillet over medium heat.
13. Add the onion and saute until translucent, 5 minutes.
14. Add the mushrooms, salt, and pepper and saute until the mushrooms are tender and any liquid exuded by the vegetables evaporates, about 5 minutes.
15. Remove the mixture from the skillet and set aside to cool slightly.
16. Mix the vegetables into the mashed potatoes.
17. Bring a large pot of salted water to a boil.
18. Meanwhile, roll out the dough 1/8 inch thick.
19. Cut into 3-inch rounds with a cookie cutter or the rim of a glass.
20. Put about 1 heaping teaspoon of the mashed potato filling on one side of the circle.
21. Fold the other side over the filling so the pierogi looks like a half moon.
22. Press the edges together with your thumb and index finger, sealing the pierogi.
23. Lower the heat so the boiling water simmers gently.
24. One at a time, add the pierogis to the water in batches of 4 to Simmer until cooked through, 5 to 7 minutes.
25. Remove with a slotted spoon and drain on paper towels.
26. Keep warm while cooking the remaining pierogis.
27. Serve with fried onions or sour cream.

yogurt, egg, salt, flour, potato, butter, onion, white mushrooms, salt, onions

Taken from www.cookstr.com/recipes/faina-merzlyakrsquos-potato-and-mushroom-pierogi (may not work)