Pierogi with mushroom filling

This traditional Polish dish is very tasty, a varied mixture of mushrooms really makes a big difference. It’s rather like the Polish version of ravioli.

Pierogi with mushroom filling

Yield: 8 – 12


  • 2 cups flour
  • 1/2 tsp. salt
  • 3 tbs. oil (for this recipe I used truffle oil)
  • 1/3 cup water
  • 1 cup mushrooms, chopped finely
  • 1/2 cup mixed dried mushrooms, soaked and finely chopped
  • 1 small onion, chopped
  • salt and pepper
  • 1 tbs. flour


Soak the dried mushrooms in warm water for 1 hour before you begin to make the meal.

Make a dough by mixing the flour salt, oil and water together.
Roll the dough out on a lightly floured surface.
Cut 5 inch circles from the dough.
flourthe filling
Saute the chopped mushrooms and onions together to make the filling.
Cook it down so that there isn’t so much liquid, or pour off any extra liquid.
Add the 1 tablespoon of flour to the filling mixture to dry it out a bit and so that it sticks together.
pierogi-with-mushroom-filling4.jpgPierogi with mushroom filling

Fill each circle with a small portion of the filling and fold in half.
Gently seal the edge using a fork. (I used an empanada cutter or form)

Cook the pierogi in boiling salty water for 5-10 minutes until they float on top.
I keep the cooked ones warm in the oven while I cook all of them.
They are traditionally served with sour cream, we enjoyed them very much with sour soy yogurt. Soy yogurt with a bit of lemon juice squeezed in it.


This is often made with a combination of cabbage and mushrooms, and often a sweet version is made from various berries.

3 responses to “Pierogi with mushroom filling”

  1. Marta says:

    I made it yesterday and it was delicious. The first time in my life 😀 I used to buy pierogi and had no idea it’s so easy to make it 🙂

  2. Chris says:

    Hi Marta,
    Thank you for your comment and ..yea for you!!! Yes, I was also surprised to find out how easy they are to make. And have been making them for years now, ever since. There are lots of different kinds t make as well: sauerkraut, red cabbage, sweet apple ones…the sky’s the limit. I hope you enjoy making many more.

  3. Nino says:

    Hi Chris, These looks delicious! Does it matter what kind of flour I use – you think I could use spelt flour or whole wheat flour? Thank you!

Leave a Reply

Your email address will not be published. Required fields are marked *