ʻUlu & Aliʻi Mushroom Pierogies
Oct 09, 2020
ʻUlu & Aliʻi Mushroom Pierogies
Rated 5.0 stars by 1 users
Category
AppetizerAuthor:
Chad Bunish
Servings
6
Prep Time
40 minutes
Cook Time
10 minutes
A 2020 ʻUlu Recipe Contest finalist, these pan-fried dumplings are a Hawaiian spin on a Polish favorite filled with breadfruit, ali‘i mushrooms, & cheese.
Ingredients
Dough
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2 cups all-purpose flour (reserve ½ cup for dusting)
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1 egg
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½ cup warm water
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Pinch of salt
Filling
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3 cups mature ʻulu (peeled, cored, and steamed), chopped
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5 oz chopped Aliʻi mushrooms
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1 clove minced garlic
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1 tbsp coconut oil
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Pinch of black pepper
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Large handful of arugula
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½ cup Puna goat cheese
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8 cups water for boiling
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2 tbsp coconut oil for frying
Sage brown butter
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1 bunch fresh sage
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½ stick salted 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.
Recipe Note
Love pierogies? Try our 2020 ʻUlu Recipe Contest winner Handmade Farm-to-Table ʻUlu Pierogies. We also love Hāmākua Mushroom & Pork ‘Ulu Pasta.
