Authentic home cooking from Italy, with US measurements. 
Pierogi (Polish Mushroom Dumplings)
Today I’m sharing the recipe for pierogi, the Polish version of ravioli. My favorite kind, since I don’t eat meat, is filled with mushrooms and cream. But you can also fill your pierogi with meat, potatoes, or cheeses (like ricotta, feta, etc.).
Pierogi (Polish Mushroom Dumplings)
Today I’m sharing the recipe for pierogi, the Polish version of ravioli. My favorite kind, since I don’t eat meat, is filled with mushrooms and cream. But you can also fill your pierogi with meat, potatoes, or cheeses (like ricotta, feta, etc.).
Open in Cookpad AppSteps
- 1
Start by making the dough. In a mixing bowl, combine the flour, egg, salt, and 1/4 cup hot water (about 50 grams). Begin mixing, gradually adding the rest of the water as you knead.
- 2
Knead the dough on a floured surface until it’s smooth and no longer sticky. Shape it into a ball, wrap it in plastic wrap, and let it rest in a cool, dry place.
- 3
While the dough rests, prepare the filling. Dice the mushrooms. In a skillet, melt some butter and add the minced garlic and red pepper flakes. Cook for a few minutes over low heat, then add the mushrooms and a tablespoon of water.
- 4
After a few minutes, add the parsley and 1/4 cup heavy cream (about 4 tablespoons). Cook on low until the liquid evaporates.
- 5
Take the dough and divide it into two balls. Roll out each ball with a rolling pin until thin, but not too thin.
- 6
Cut out circles from the dough using a round cutter or a glass.
- 7
Place a teaspoon of filling in the center of each circle.
- 8
Fold the circles in half to form half-moons, sealing the edges with your fingers. Make decorative marks with a fork or as you like.
- 9
Dust a tray with flour and place the pierogi on it.
- 10
In a skillet, sauté the thinly sliced onion in some butter until golden.
- 11
Cook the pierogi in plenty of boiling water. When they float to the surface, remove them with a slotted spoon.
- 12
Melt some butter in a skillet and sauté the pierogi for a few minutes until lightly browned.
- 13
Serve the pierogi hot with sour cream, sautéed onions, and a sprinkle of chives! Enjoy!
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