ʻUlu & Aliʻi Mushroom Pierogies
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.
2 cups all-purpose flour (reserve ½ cup for dusting)
½ cup warm water
Pinch of salt
3 cups mature ʻulu (peeled, cored, and steamed), chopped
5 oz chopped Aliʻi mushrooms
1 clove minced garlic
1 tbsp coconut oil
Pinch of black pepper
Large handful of arugula
½ cup Puna goat cheese
8 cups water for boiling
2 tbsp coconut oil for frying
1 bunch fresh sage
½ stick salted butter
Sage brown butter
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.