ʻUlu and Aliʻi Mushroom Pierogi
Category
Appetizer
Servings
6
Prep Time
40 minutes
Cook Time
10 minutes
A Hawaiian spin on a Polish favorite. These little dumplings are filled with savory ʻulu, Hamalua mushrooms and local cheese. They are wrapped in homemade dough and pan fried until golden. Guaranteed to be a local favorite, too!
Author:Chad Bunish
Ingredients
2 cups all-purpose flour (reserve 1/2 cup for dusting)
1 egg
½ cup warm water
Pinch of salt
5 oz chopped Hamakua Aliʻi mushrooms
1 clove minced garlic
1 Tbsp coconut oil
Pinch of black pepper
Large handful of arugula
3 cups steamed and chopped ʻulu
½ cup Puna goat cheese
8 cups water for boiling
2 Tbsp coconut oil for frying
1 bunch fresh sage
½ stick salted butter
Dough
Filling
Sage brown butter
Directions
Combine 1½ cup flour, egg and salt in a large mixing bowl.
Whisk until combined and slowly add in water.
Continue mixing until a smooth ball is formed, about 2-3 minutes.
Set dough aside for 30 minutes to rest.
Heat 1 Tbsp coconut oil in a sauce pan over medium heat.
Add mushrooms to pan and saute for 2-3 minutes. Add garlic and arugula, cook for 1 more minute and set aside.
Once cooled, combine with ʻulu and filling ingredients in a large mixing bowl.
Leave a comment
Please note, comments must be approved before they are published