Pierogi reimagined: Unexpected twist with buckwheat and cheese

The list of potential pierogi fillings is extensive and varied. I'm sure most of us have tried these: meat, mushrooms, potatoes, cottage cheese, and even "extravagant" options like spinach or blueberries. Recently, I got into the holiday spirit and decided to experiment with a new recipe. Pierogi with buckwheat turned out very well. They are not just for traditional Christmas Eve dinners.

Buckwheat alone won't suffice to ensure these pierogi are tasty. Mushrooms (I used button mushrooms, but you might want to try other seasonal varieties) and something to bind these ingredients together are essential. Initially, I considered using cottage cheese, but the idea of yellow cheese appealed to me more. I brought it all together and couldn't be prouder! I'm confident you'll feel the same way.

Ingredients:

Dough:

• 2 cups of flour,
• 1 cup of warm water,
• ½ teaspoon of salt,
• 2 tablespoons of oil.

Filling:

• 1 cup of buckwheat,
• 1 onion,
• 500 grams of button mushrooms,
• 85 grams of block cheese,
• salt,
• pepper,
• Herbes de Provence.

Instructions:

1. Cook the buckwheat according to the package instructions.
2. Grate the cheese.
3. Chop the mushrooms finely. Sauté them in a small amount of oil. Avoid salting them at this stage, as it will release too much water.
4. Meanwhile, chop the onion and add it at the very end. Season it and sauté a little longer.
5. Remove the filling from the heat, drain any excess liquid, and mix with the cooked buckwheat and grated cheese. Set aside.
6. Combine the flour with salt, oil, and warm water. Knead the dough, shape it into a ball, wrap it in plastic wrap, and set aside for 25 minutes.
7. After this time, roll out and cut circles for the pierogi.
8. Place a bit of filling on each and seal the edges.
9. Cook in boiling salted water for about 3 minutes after the pierogi rise to the surface. Enjoy!