A black plate on a marble surface with pierogi, sour cream, bacon, onion and a fork
Photography, Alan Jensen

Homemade Mushroom Pierogies

A mixture of chanterelle, shiitake and oyster mushrooms add earthiness to this classic recipe.

Originally from Poland and Ukraine, these savoury dumplings are work well at big get-togethers.

A black plate on a marble surface with pierogi, sour cream, bacon, onion and a fork

Mushroom Pierogies With Caramelized Onions

Pierogies with a mixed mushroom filling, served with caramelized onions and sour cream.
Course Appetizer, Hors d'oeuvres, Main Course
Cuisine eastern european, polish, ukrainian
Servings 30 pierogies

Ingredients
  

Pierogi Dough

  • 3 cups + 2 tbsp bread flour
  • 1 tsp salt
  • 1 cup boiling water

Mushroom Filling

  • 4 tbsp olive oil
  • ¼ cup butter
  • 1 onion chopped
  • 750 g mixed mushrooms chopped (chanterelle, shiitake, chestnut and oyster mushrooms)
  • 2 cloves garlic finely chopped 1
  • cup chopped parsley
  • salt and freshly ground pepper for seasoning

Pierogies

  • butter for cooking
  • cup + 2 tbsp white balsamic vinegar
  • 1 cup sour cream for serving

Instructions
 

Pierogi Dough

  • In bowl of stand mixer fitted with dough hook, combine flour and salt on low speed. Gradually add boiling water, beating until dough comes together. Increase speed to medium-high and beat dough until smooth and elastic, about 5 minutes. Place dough on floured work surface and cover with tea towel; let rest for 15 minutes.

Mushroom Filling

  • Heat oil and butter in large skillet over medium heat. Fry onion until softened, about 5 minutes. Increase heat slightly; add mushrooms and cook, stirring, until golden brown and moisture has evaporated, adding more oil if needed. Add garlic and parsley; season with salt and pepper. Cook, stirring, for a few minutes. Scrape into shallow bowl. Let cool.

Perogies

  • On lightly floured surface, roll out dough until 2 mm thick. Using 9-cm round cutter, cut out 30 circles; place on sheet of parchment paper and cover with tea towel to prevent drying out.
  • To fill, working with dough round, place 2 tsp of the mushroom filling in centre. Dip finger in small bowl of water and wet dough edges; fold over filling, gently stretching and pressing to remove air. Pinch edges to seal. Place pierogi on another parchment sheet and cover. Repeat with remaining dough and filling.
  • Bring large pot of water to a boil and cook pierogies in batches for 6 to 7 minutes. Remove pierogies and place on large plate.
  • Melt butter in saucepan over medium heat; add pierogies without crowding the pan and fry on one side until bottoms are golden brown, 3 to 4 minutes. Deglaze with vinegar. Serve garnished with caramelized onions and sour cream.
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