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| This page as PDF 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
Ingredients:
Directions:
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.
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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.
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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.
Notes:
This is often made with a combination of cabbage and mushrooms, and often a sweet version is made from various berries.
Oh, I haven’t made pierogi in a while. Yours look excellent!
Oh, those look delicious. Pierogis have been on my to make list. Yours look fantastic!
Those look wonderful. I would love them with cabbage. I will invest in a pierogi maker just to make these!
This is the BEST recipe! I lived in Poland for four years and brought it back to the states. Many add egg, but I think that makes a tougher dough. This recipe makes a delightful dough and is very light. Smacznego! Enjoy!!