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.
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.
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.
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.