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Active Time
1 1/4 hr
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Total Time
2 hr
A quintessential Polish comfort food, pierogies can be stuffed with potatoes, cheese, sauerkraut, or wild mushrooms. Here, dried porcini are combined with cremini mushrooms, adding a woodsy depth to the filling. Served with golden sautéed onions and sour cream, these dumplings make a delicious main dish.
Ingredients
Makes 6 (main course) servings
For filling
For onion topping
Special Equipment
Make filling:
Step 1
Pour boiling water over porcini in a small bowl and soak until softened,10 to 20 minutes. Lift porcini out of water, squeezing excess liquid back into bowl, and rinse well to remove any grit. Pour soaking liquid through a paper-towel-lined sieve into a bowl and reserve.
Step 2
Finely chop onion and garlic in a food processor, then add cremini and porcini and pulse until very finely chopped.
Step 3
Heat butter in a skillet over moderate heat until foam subsides, then cook mushroom mixture, stirring frequently, until mushrooms are dry and 1 shade darker, about 8 minutes. Add reserved soaking liquid and simmer, stirring frequently, until mixture is thick, dry, and beginning to brown, about 15 minutes (there will be about 1 cup filling). Stir in parsley and salt and pepper to taste. Cool completely.
Roll out dough and fill pierogies:
Step 4
Halve dough and roll out 1 piece on a lightly floured surface into a 15-inch round, keeping remaining dough wrapped. Cut out rounds (about 24) with floured cutter. Put 1 teaspoon filling in center of each round. Working with 1 round at a time, moisten edges with water and fold in half to form a half-moon, pinching edges together to seal. Transfer pierogies as assembled to a flour-dusted kitchen towel. Repeat with remaining rounds, then make more pierogies with remaining dough and filling.
Cook onions and pierogies:
Step 5
Cook onions in butter in a large heavy skillet over moderately low heat, stirring frequently, until golden brown, about 30 minutes. Season with salt and pepper and keep warm.
Step 6
Cook pierogies in a large pot of lightly salted boiling water until tender, 12 to 15 minutes. Transfer with a slotted spoon to skillet with onions. Toss gently to coat and serve immediately.
• Filling can be made 2 days ahead and chilled, covered. • Filled pierogies can be frozen 1 month. Freeze on a tray until firm, about 2 hours, then freeze in sealable plastic bags. Thaw before cooking.
Leave a Review
Reviews (18)
Back to TopThis is tagged w/ Wheat/Gluten Free but it isn't, the linked pierogie recipe is not gluten free.
ithrowitontheground
11/27/2017
使这些新鲜鸡油菌、牛肝菌属我collected. I topped them with bacon, cabbage, caraway seed and onion. Only other change was that I added a splash of white wine while the mushroom-onion mix was sauteing. Totally delicious! I will absolutely make these again. The dough was kind of a pain though so I'll probably sub won-ton wrappers just for speed.
Anonymous
Reno, NV
11/30/2015
Mushroom filling was delicious, but I think I didn't roll my pierogi dough thin enough/squash the edges enough when making them--the edges where I sealed them were a bit on the chewy side. Also, I think next time I'll double the onions--they were so good.
sitagaki
11/30/2013
I soaked my dried porcini mushrooms in Pinot Grigio. Huge mistake! I thought the wine overpowered the whole filling. I made theses for Christmas dinner and everyone loved them, but maybe they were just being nice since I'm in Culinary School. I'll be trying this again, following the recipe completely.
Steffanie47
Chicago
3/24/2013
I had already posted a review, but didn't quite describe it. lol. This pierogi was AMAZING! So earthy, comforting... ahh [sighs] brings me back to my childhood. You must make this!
Rabonie
Virginia Beach, VA
9/28/2012
This recipe was fabulous!! I am not an expert on pierogi, but this was a really delicious filling..that even my 2 year old loved. I used a different dough from food.com after extensive research (http://www.food.com/recipe/pierogi-dough-79860) and it was very good and easy to use. I only used about half of the filling for 24 pierogi and will use the rest tomorrow. These take a long time to make, but well worth the effort.
A_Cook_from_DC
Washington DC
4/2/2012
Poland does not have the exclusive on pierogi...my Ukrainian mother served mushroom pierogi almost as often as the potato/cheese ones...and we always have sour cream :)
mnatalie
12/21/2011
Not to be a smart-butt but it's "PIEROGI" - even if there is more than one. I'm Polish-American and my grandmama makes these ALL the time - mainly with potatoes. This was a yummy change!
Rabonie
Virginia Beach, Virginia.
1/8/2011
Whenever I'm in the U.S. I see someone serving pierogi with sour cream. Back home, in Poland, I have never had savory pierogi with sour cream. And certainly not wild mushrooms pierogi! What we put on top is some melted butter/lard with tiny pieces of bacon, maybe some onion fried in it. Cream goes on top of sweet, fruit-filled or cottage cheese pierogi.
Anonymous
the land of pierogi
11/15/2009
made this the other night for dinner however i took the easy way out and used gozya wrappers instead of making the dough. The mushroom filling came out amazing and the meal was very good i will definately be making again. I might even try making some potato ones also next time so there a bit of an assortment.
Anonymous
ny
4/14/2007
I picked porcini mushrooms in my aunt's yard and dried them. I had a quart of dried mushrooms and decided to try this recipe. I used 1 cup of dried and 6 oz of the cremini. I tasted the filling and it was fabulous! I started thinking of other things I could make with this filling. I took the lazy way out and used round egg roll wrappers (in the refrigerated produce section). Each one was perfectly formed and uniform in size. I only cooked the pierogi about 3 minutes until they floated. They were so light you could see thru the dough. The onion topping was terrific with a bit of sour cream. Everyone raved about how light and tender they were (not like the heavy ones I have made in the past). I am already planning to make another batch. They were the best!!
Anonymous
Fairfield, CT
9/27/2004
I made these as a side dish for Christmas dinner. They were awesome; the mushroom filling had incredible depth. Even the mushroom-hater in the group had seconds. As a child I made pierogi with my Polish grandma, but she only made cheese and plum fillings. I used her dough recipe - it was very similar.
Carol
La Crosse, WI
2/8/2004
好吧,我是一个非洲裔美国人生活在Polish Diaspora here in Pittsburgh and I decided to take up the Pierogie challenge. The filling was easy to follow so long as you used fresh ingredients like parsley though I used a slightly salted butter for a richer flavor, it turned out to be a real keeper. The use of floured towels proved to be a sensible approach to avoiding a mess. Threw in the onions and more butter and the nieghbor went bunkers.
Todd
Pittsburgh, PA.
11/9/2003
I used to watch my grandmother (from Poland) make pierogi when I was only 9 years old. This was my first attempt at making them myself. The flavor was absolutely scrumptious. I used Portabello mushrooms which gave it a beefy taste and dried Shitake mushrooms for a woodsy flavor. I also used Vidalia Onions for the topping which gave it a slightly sweet flavor and of course, sour cream. My wife wanted more but I only made a dozen.
Anonymous
Oriental, NC
8/16/2002
Pieroghies are a three-generation favorite at our house, some potato, some cheese but mostly blueberry and Italian plum, boiled, fried in bacon fat then baked in layers with bacon pieces. My cousin and I tried this one lazy Sunday afternoon and had great fun -- the mushroom was delicious although, after a quick taste test of the boil-only specification, did choose to fry them before tossing in the onion/butter mixture. Let's just say: the recipe happily served four not six!
AK
St Louis
4/8/2002
