Pierogi recipe by Maxime Szczepaniak

This Pierogi recipe is by Maxime Szczepaniak, chef at Mandibule restaurant in Alixan. Discover the ingredients and step-by-step preparation instructions.

• Serves 4
• Preparation time: 15 minutes
• Cooking time: 25 minutes
• Rest: 12 hours (overnight)

Ingredients for Maxime Szczepaniak's Pierogi

Homemade pierogi with a generous filling of garlic and savory potatoes, fermented cabbage, mushrooms and fromage blanc.

For the dough

• 500 g T65 flour
• 1 egg
• 1 tablespoon salt
• 25 cl warm water

For the filling

• 500 g potatoes
• 100 g fermented cabbage
• 100 g mushrooms, finely sliced
• 2 peeled garlic cloves
• 1 pinch savory (or thyme)
• 1 sprig rosemary
• 1 bunch parsley (or chives)
• 250 g fromage blanc (or fromage fermier frais)
• 1 shallot, finely chopped
• 60 g butter
• 2 tablespoons olive oil
• Salt and pepper

Preparing Maxime Szczepaniak's Pierogi

Here are the steps to follow for this recipe. There are four stages: the dough (the day before), the filling, shaping and baking the pierogi, and finishing.

The dough (the day before)

1. Pour the flour into a large bowl and make a well in the center.
2. Add the egg, salt and warm water to the well.
3. Gradually mix the ingredients with a wooden spoon or your hands until the dough begins to form.
4. Knead the dough on a lightly floured surface until smooth and elastic (approx. 5-7 minutes).
5. Cover with a clean cloth and leave to rest overnight in the fridge.

The filling

1. peel and quarter the potatoes. Cook them in salted water (approx. 15-20 minutes) with the garlic cloves, savory and rosemary until tender.
2. Remove the sprigs of rosemary, savory and garlic. drain and mashed potato the potatoes, then smooth with the olive oil. Allow to cool slightly.
3. In a frying pan, melt 20 g of butter over medium heat and sauté the shallot until golden. Add to the mashed potatoes and mix well.
4. In the same pan, melt 20 g butter over medium heat and sauté the button mushrooms, fermented cabbage and chopped parsley until golden. Add to the purée.
5. Add the fromage blanc and season with salt and pepper. Mix until the filling is smooth.

Shaping and baking the pierogi

1. Divide the dough into several portions. On a lightly floured surface, roll out a portion of dough to a thickness of 2-3 mm.
2. Using a cookie cutter or glass, cut out circles of dough about 7-8 cm in diameter.
3. Place a teaspoon of filling in the center of each circle.
4. Fold the dough over to form half-moons and press the edges to seal the pierogi (you can use a fork to seal and decorate the edges).
5. Place the pierogi in a large pot of hot water. They're done when they rise to the surface.
6. In a large frying pan, melt the remaining butter over medium heat. Add the pierogi and brown lightly on both sides.

Finishing and serving

1. Place the pierogi on the plate.
2. After cooking, you can add colorful elements, such as carrot purée with juniper berries, celery crè me with wheyyou can also add colorful elements, such as carrot purée with juniper berries, celery crè me with whey and fermented apricot caramel, in regular, alternating rows using a piping tip.