ʻUlu and Aliʻi Mushroom Pierogi
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!
2 cups all-purpose flour (reserve 1/2 cup for dusting)
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
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.