Grilled Potato-morel Pierogie

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 1 cup dried morel (1 ounce)
• 1 cup boiling water
• 2 cups all-purpose flour
• salt
• 2 large eggs, beaten with
• 1/4 cup water
• 1 1/2 lbs idaho potatoes, peeled and cut into 2-inch chunks
• 1/2 cup warm milk
• 1/4 cup sour cream
• 2 tablespoons freshly grated parmesan cheese
• 1 tablespoon unsalted butter
• fresh ground pepper
• vegetable oil, for coating
• celery leaves, for garnish

Recipe

• 1 in a heatproof bowl, soak the morels in the boiling water until softened, about 20 minutes. rub them to loosen any grit, then lift them out and coarsely chop.
• 2 in a large bowl, combine the flour with 1/2 teaspoon of salt. add the eggs and stir until the dough just comes together. transfer to a lightly floured work surface and knead briefly until soft and smooth. wrap the dough in plastic and set aside at room temperature for 30 minutes.
• 3 meanwhile, cook the potatoes in a large saucepan of boiling salted water until tender, about 20 minutes; drain. return the potatoes to the pan and shake over high heat to dry them, about 1 minute. using a potato masher, mash the potatoes. mash in the milk, sour cream, parmesan and butter. stir in the morels and season with salt and pepper. transfer to a bowl and let cool slightly.
• 4 cut the dough in half and pat each piece into a disk. on a well-floured work surface, roll out the disks to 9-inch rounds. cover with plastic wrap and let stand for 15 minutes.
• 5 on a floured work surface, roll out 1 round at a time to a 1/16-inch thickness. using a 4-inch biscuit cutter, stamp out 9 smaller rounds. lightly moisten the edge of 1 round and dollop 1 rounded tablespoon of the potato filling on half of it. pat the filling slightly; fold the dough over the filling to form a half moon and press the edges to seal. set aside on a floured platter. repeat with the rest of the dough and filling.
• 6 cook half the pierogies at a time in a large pot of boiling salted water until they rise to the surface, about 1 minute. using a slotted spoon, transfer them to paper towels and dry. in a large bowl, toss the pierogies with just enough vegetable oil to coat.
• 7 light a grill or heat a grill pan. grill the pierogies over a hot fire, turning once, until browned, about 3 minutes per side. remove from the grill. add the celery leaves and grill until lightly charred, about 1 minute per side. transfer the pierogies to a platter and garnish with the grilled celery leaves.