Pierogi, Two More Ways

Like I said, there's a lot.

Wild Mushroom Pirogies
For filling
1 cup boiling water
2/3 oz dried porcini mushrooms
1 medium onion, quartered
2 garlic cloves, crushed
6 oz cremini mushrooms, quartered
1 1/2 tablespoons unsalted butter
1 tablespoon finely chopped fresh flat-leaf parsley (I skipped this)

Pour boiling water over porcini in a small bowl and soak until softened,10 to 20 minutes. Lift porcini out of water, squeezing excess liquid back into bowl, and rinse well to remove any grit. Pour soaking liquid through a paper-towel-lined sieve into a bowl and reserve.

Mix onion, garlic and cremini. Finely chop the porcini, then mix in.

Heat butter in a skillet over moderate heat until foam subsides, then cook mushroom mixture, stirring frequently, until mushrooms are dry and 1 shade darker, about 8 minutes. Add reserved soaking liquid and simmer, stirring frequently, until mixture is thick, dry, and beginning to brown, about 15 minutes. Stir in parsley and salt and pepper to taste. Cool completely.

Cut wrappers into circles and fill pierogies. Working with 1 round at a time, moisten edges with water and fold in half to form a half-moon, pinching edges together to seal.

Do ahead: Filling can be made 2 days ahead and chilled, covered. Freeze on a tray until firm, about 2 hours, then freeze in sealable plastic bags. Thaw before cooking.

Potato Pierogi
Boil until tender, then mash:
1 pound potatoes
Cook in a skillet until brown:
1 large onion (1 - 1 1/2 cups)
Mix onion and potato together then add:
1/2 cup grated cheese (cheddar or Parmesan)
Stuff pierogi.