Grilled Potato Morel Pierogie

Description

Strain the morel soaking liquid in this recipe and save it for adding depth of flavor to soups or stews. You can also use frozen pierogie dough found in the freezer section of your grocery store. Recipe by food & wine's marcia kiesel. Make ahead the pierogies can be prepared through step 5 and frozen for up to 1 month. Boil frozen pierogies for the same amount of time indicated for the fresh ones.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.

Ingredients

• Dried Morel
• Boiling Water
• All-purpose Flour
• Salt
• Eggs
• Water
• Idaho Potatoes
• Milk
• Sour Cream
• Parmesan Cheese
• Unsalted Butter
• Fresh Ground Pepper
• Vegetable Oil
• Celery Leaves

Instructions

1. In a heatproof bowl, soak the morels in the boiling water until softened, about 20 minutes
2. Rub them to loosen any grit, then lift them out and coarsely chop
3. In a large bowl, combine the flour with 1 / 2 teaspoon of salt
4. Add the eggs and stir until the dough just comes together
5. Transfer to a lightly floured work surface and knead briefly until soft and smooth
6. Wrap the dough in plastic and set aside at room temperature for 30 minutes
7. Meanwhile, cook the potatoes in a large saucepan of boiling salted water until tender, about 20 minutes
8. Drain
9. Return the potatoes to the pan and shake over high heat to dry them, about 1 minute
10. Using a potato masher, mash the potatoes
11. Mash in the milk, sour cream, parmesan and butter
12. Stir in the morels and season with salt and pepper
13. Transfer to a bowl and let cool slightly
14. Cut the dough in half and pat each piece into a disk
15. On a well-floured work surface, roll out the disks to 9-inch rounds
16. Cover with plastic wrap and let stand for 15 minutes
17. On a floured work surface, roll out 1 round at a time to a 1 / 16-inch thickness
18. Using a 4-inch biscuit cutter, stamp out 9 smaller rounds
19. Lightly moisten the edge of 1 round and dollop 1 rounded tablespoon of the potato filling on half of it
20. Pat the filling slightly
21. Fold the dough over the filling to form a half moon and press the edges to seal
22. Set aside on a floured platter
23. Repeat with the rest of the dough and filling
24. Cook half the pierogies at a time in a large pot of boiling salted water until they rise to the surface, about 1 minute
25. Using a slotted spoon, transfer them to paper towels and dry
26. In a large bowl, toss the pierogies with just enough vegetable oil to coat
27. Light a grill or heat a grill pan
28. Grill the pierogies over a hot fire, turning once, until browned, about 3 minutes per side
29. Remove from the grill
30. Add the celery leaves and grill until lightly charred, about 1 minute per side
31. Transfer the pierogies to a platter and garnish with the grilled celery leaves