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For the Pierogi/Varenko Dough:.
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Stir together flours in a bowl. Make a well in flour and add eggs,.
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salt, and water, then stir together with a fork without touching.
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flour. Continue stirring, gradually incorporating flour into well.
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until a soft dough forms. Transfer dough to a lightly floured work.
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surface and knead, adding only as much additional flour as needed to.
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keep dough from sticking, until smooth and elastic, about 8 minutes.
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(Dough will be soft.) Cover with plastic wrap and let rest at room.
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temperature at least 30 minutes.
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Note: Bring to room temperature before using if storing in fridge overnight.
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For filling: Pour boiling water over porcini in a small bowl and soak.
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until softened,10 to 20 minutes. Lift porcini out of water, squeezing.
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excess liquid back into bowl, and rinse well to remove any grit. Pour.
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soaking liquid through a paper-towel- lined sieve into a bowl and.
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reserve.
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Finely chop onion and garlic in a food processor, then add cremini and.
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porcini and pulse until very finely chopped. Heat butter in a skillet.
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over moderate heat until foam subsides, then cook mushroom mixture,.
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stirring frequently, until mushrooms are dry and 1 shade darker, about.
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8 minutes. Add reserved soaking liquid and simmer, stirring.
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frequently, until mixture is thick, dry, and beginning to brown, about.
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15 minutes (there will be about 1 cup filling). Stir in parsley and.
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salt and pepper to taste. Cool completely.
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Roll out dough and fill pierogies: Halve dough and roll out 1 piece on.
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a lightly floured surface into a 15-inch round, keeping remaining.
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dough wrapped. Cut out rounds (about 24) with floured cookie cutter. Put 1.
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teaspoon filling in center of each round. Working with 1 round at a.
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time, moisten edges with water and fold in half to form a half-moon,.
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pinching edges together to seal. Transfer pierogies as assembled to a.
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flour-dusted kitchen towel. Repeat with remaining rounds, then make.
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more pierogies with remaining dough and filling.
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If freezing, place on flat sheet & freeze then store in airtight Ziploc bags.
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Cook onions and pierogies: Cook onions in butter in a large heavy.
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skillet over moderately low heat, stirring frequently, until golden.
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brown, about 30 minutes. Season with salt and pepper and keep warm.
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Cook pierogies in a large pot of lightly salted boiling water until.
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tender, 12 to 15 minutes. Transfer with a slotted spoon to skillet.
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with onions. Toss gently to coat and serve immediately.
