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Dinner recipe · from the recipe book

Mushroom-Scallion Pierogi with Herb Yogurt

Tender sour-cream dough wraps a savory filling of browned mushrooms, scallions and creamy ricotta-potato, pan-crisped in butter and served with a cool dill-parsley yogurt.

Mushroom-Scallion Pierogi with Herb Yogurt

Ingredients

  • 2⅓ cups300 gAll-purpose flour
  • ⅓ cup80 gSour cream
  • 1 large50 gEggsbeaten
  • ⅓ cup80 gWaterlukewarm
  • ¾ tsp5 gSalt
  • 1½ medium300 gRusset potatoespeeled and cut into 1-inch chunks
  • 4¼ cups sliced300 gWhite mushroomsfinely chopped
  • 5 medium75 gGreen onionsthinly sliced, white and green parts kept separate
  • 2 cloves6 gGarlicminced
  • ⅔ cup150 gPart-skim ricotta
  • 1 tsp1 gDried thyme
  • ½ tsp1 gBlack pepper
  • 2 tbsp30 gUnsalted butter
  • 1 tbsp14 gOlive oil
  • 8½ oz240 gPlain Greek yogurt, nonfat
  • 1 cup sprigs8 gFresh dillchopped
  • 2½ tbsp chopped10 gFresh parsleychopped
  • 1 tbsp15 gLemon juice

Steps

  1. Make the dough: whisk the flour with one-third of the salt in a bowl. Add the sour cream, egg and water and stir into a shaggy dough, then knead 5 minutes until smooth. Cover and rest 30 minutes.
  2. Meanwhile, put the potato in a large pot, cover with cold water, add another one-third of the salt and boil 15 minutes until very tender. Drain, mash smoothly and let cool slightly.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and cook 8 minutes until browned and dry. Add the white parts of the green onion, the garlic and the thyme and cook 1 minute.
  4. Make the filling: stir the mushroom mixture, ricotta, black pepper, half the green onion tops and the last one-third of the salt into the mashed potato. Cool until no longer warm.
  5. Make the herb yogurt: stir the Greek yogurt, dill, parsley and lemon juice together and chill.
  6. Roll the dough about 1/8 inch thick on a floured surface and cut 3-inch rounds, rerolling scraps, for about 28 rounds. Spoon filling onto each, fold into half-moons and pinch edges firmly to seal.
  7. Bring a large pot of water to a gentle boil. Cook the pierogi in batches 3 to 4 minutes, until they float and the dough is tender; lift out with a slotted spoon.
  8. Wipe out the skillet and melt half the butter over medium heat. Fry half the pierogi 2 minutes per side until golden; repeat with the remaining butter and pierogi.
  9. Serve the pierogi topped with the remaining green onion tops, with the herb yogurt alongside.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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