Polish Mushroom Pierogi Bites

Mini pierogi filled with buttery mushrooms and onion, then pan-crisped.

Ingredients

• 2 cups flour
• 1 egg
• 3/4 cup warm water
• 1/2 teaspoon salt
• 12 ounces mushrooms, finely chopped
• 1 onion, minced
• 2 tablespoons butter
• Sour cream for serving

Directions

1. Mix flour, egg, water, and salt into a soft dough and rest 20 minutes.
2. Cook mushrooms and onion in butter until dry and browned.
3. Roll dough thin and cut small rounds.
4. Fill, fold, and seal each pierogi.
5. Boil until they float, then pan-brown in butter.
6. Serve with sour cream.