Mushroom Pierogi

Mushroom pierogi

Polish mushroom pierogi

Course Main Course
Cuisine Polish
Total Time 35 minutes
Servings 6 people

Ingredients

For the mushroom filling

  • 14 oz mushrooms 400g, preferably wild (boletus, chanterelle, cep)
  • 2 onions
  • pepper to taste

For the pierogi dough

  • 2 cups all-purpose flour 500g
  • 0.5 cup hot water 125ml
  • 1 tsp salt

Instructions

For the mushroom filling

  1. If frozen, thaw the mushrooms. 

  2. Chop the onions. Fry with the mushrooms until golden. 

  3. Season with pepper. Set aside.

For the pierogi dough

  1. Choose one of the pierogi dough recipes from here, or follow this basic recipe below:

  2. Sift some flour onto your worktop. Make a well, pour in a small amount of hot water.

  3. Knead together rapidly. Gradually add enough water for the dough for it to become soft and elastic. Avoid adding too much, it might become too sticky to handle.

  4. Divide the dough into parts. Sprinkle the worktop with flour, spread one piece of dough on top. Roll into a thin layer.

  5. Use a glass to cut into circles. Place a spoonful of mushroom filling in the middle of each circle. 

  6. Fold dough over filling. Press the edges firmly together.

  7. Continue until you're out of all ingredients.

Finishing up

  1. Boil a pot of salted water, reduce the heat to a simmer.

  2. Drop a few pierogi into the pot. Cook for around 5 to 6 minutes, until they start to float.

  3. Collect cooked dumplings with a slotted spoon. Serve with melted butter or another topping of your choice.