ʻUlu & Aliʻi Mushroom Pierogies
Oct 09, 2020
ʻUlu & Aliʻi Mushroom Pierogies
Chad Bunish
6
40 minutes
10 minutes
Pupu
A 2020 ʻUlu Recipe Contest finalist, these pan-fried dumplings are a Hawaiian spin on a Polish favorite filled with breadfruit, aliʻi mushrooms, & cheese.
Ingredients
Dough
- 2 cups all-purpose flour (reserve ½ cup for dusting)
- 1 egg
- ½ cup warm water
- Pinch of salt
Filling
- 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
Sage brown butter
- 1 bunch fresh sage
- 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.
