Recipe of the week – Duck and mushroom pyrohy

Brad Smoliak, Kitchen by Brad Smoliak

Chef Brad Smoliak knows his way around a dumpling. Make these toothsome duck and mushroom dumplings for your next cocktail party.


2 duck leg confit*, shredded
1 c mushrooms, mixed (fine chopped) oyster, shitake, cremini, (portabella can turn the filing gray)
½ c fine-chopped onion
2 T butter
1 t crushed garlic
¼ c fine chopped, dried cranberries
¼ c demi glace/gravy
1 t fresh thyme, chopped

In a heavy sauté pan heat the butter until the foam subsides, then add the onions and cook until soft, then add the mushrooms, and cook until all the moisture has come out and the mushrooms have begun to caramelize. Add the duck and the remaining ingredients and cook until the filling sticks together. Chill for 30 minutes.

* You can buy duck confit at specialty grocery stores, and if you can’t find it, or can’t make your own, you can always use roasted chicken legs (flavor won’t be as rich). The dark meat is more flavorful and will stay moister. Same for the demi glace, if you can’t find it, you can use gravy; just something to moisten and hold the filling together.


3 c sour cream
3-4 c flour

This is the easiest dough recipe, but it is not an exact measurement, it will depend on the moisture content of the sour cream that you are using.

Using a dough hook, mix the ingredients together until a soft dough forms, the dough should not be sticky, and should come away from the bowl cleanly. I also use this dough for crackers, pizza, etc. Roll the dough out to about ¼” thick. Cut in circles approximately 3 inches wide. Place 1 tablespoon of filling inside, pinch closed. Repeat until all filling and dough is done, there may be extra of one or the other.

Cook pyrohy in gently boiling water, until they float to the surface.

Drain and pan fry in butter with a few fresh sage leaves. Serve with pan sauce and a dollop of sour cream if desired.