Why You’ll Love This Recipe
- Authentic Flavor: Captures the traditional taste of Eastern European cuisine with a rich mushroom filling.
- Versatile Serving Options: Suitable as an appetizer, side dish, or main course, and pairs well with various accompaniments like sour cream or fresh herbs.
- Interactive Cooking Experience: The process of crafting pierogi can be a fun and engaging activity to share with family or friends.
Ingredients
For the Dough:
- 250g (8.8 oz) plain flour
- ½ teaspoon salt
- 1 tablespoon vegetable oil, plus extra for brushing
- 110ml (3.7 fl oz) warm water
For the Filling:
- 1 onion, finely diced
- 200g (7.1 oz) mushrooms, finely diced
- 3 garlic cloves, peeled and finely diced
- 200g (7.1 oz) sauerkraut, drained and roughly chopped
- 1 large sprig of fresh thyme, leaves picked
- ½ teaspoon caraway seeds
- Salt and pepper to taste
Tip: You'll find the full list of ingredients and measurements in the recipe card below.
Directions
- Prepare the Dough:
- In a large mixing bowl, combine the plain flour and salt. Stir to distribute the salt evenly.
- Add 1 tablespoon of vegetable oil and the warm water to the flour mixture. Stir until the ingredients come together to form a dough. If the mixture is too dry, add a tiny splash of water; if too wet, add a sprinkling of flour.
- Transfer the dough onto a lightly floured work surface. Knead for about 5 minutes until the dough becomes smooth and elastic.
- Place the dough back into the mixing bowl and cover it with a damp tea towel to prevent it from drying out. Let it rest while you prepare the filling.
- Prepare the Filling:
- Heat a drizzle of vegetable oil in a skillet over medium heat. Add the finely diced onion and cook for 4–5 minutes until softened and golden.
- Add the finely diced mushrooms and garlic to the skillet. Cook for another 5 minutes until the mushrooms release their liquid and become tender.
- Stir in the drained and roughly chopped sauerkraut, fresh thyme leaves, and caraway seeds. Cook for an additional 3–4 minutes, stirring to combine the flavors.
- Season the mixture with salt and pepper to taste. Remove from heat and let the filling cool completely before assembling the pierogi.
- Assemble the Pierogi:
- On a lightly floured surface, roll out the rested dough to about ⅛ inch thickness.
- Use a round cookie cutter or a glass to cut out circles of dough, approximately 3 inches in diameter.
- Place a small spoonful of the cooled mushroom filling in the center of each dough circle. Be careful not to overfill, as this can make sealing difficult.
- Fold the dough over the filling to form a half-moon shape. Press the edges together firmly to seal, and use a fork to crimp the edges for extra security.
- Cook the Pierogi:
- Bring a large pot of salted water to a gentle boil. Carefully add the pierogi in batches, stirring gently to prevent them from sticking to the bottom of the pot or to each other.
- Cook the pierogi for 3–4 minutes, or until they float to the surface. Once they float, allow them to cook for an additional minute before removing them with a slotted spoon.
- Optional: Pan-Fry the Pierogi:
- For added flavor and a crispy texture, heat a bit of vegan margarine or butter in a skillet over medium heat. Add the boiled pierogi and cook for 2–3 minutes per side until golden and crispy.
- Serve:
- Serve the pierogi hot, optionally topped with vegan crème fraîche and a sprinkle of chopped chives or parsley for garnish.
Servings and Timing
- Servings: This recipe yields approximately 4 servings.
- Preparation Time: 30 minutes
- Cooking Time: 20 minutes
- Total Time: 50 minutes
Variations
- Alternative Fillings: Experiment with different fillings such as potato and cheese, spinach and feta, or sauerkraut and mushroom for variety.
- Gluten-Free Option: Use a gluten-free flour blend suitable for pasta or dumplings to make the dough.
- Herb Infusion: Add chopped fresh herbs like dill or parsley to the dough for an extra layer of flavor.
Storage/Reheating
- Storage: Place any leftover cooked pierogi in an airtight container and refrigerate for up to 3 days.
- Freezing: Uncooked pierogi can be frozen by placing them in a single layer on a baking sheet until solid, then transferring them to a freezer-safe bag or container. They can be frozen for up to 3 months. Cook from frozen by boiling until they float.
- Reheating: Reheat cooked pierogi by pan-frying them in a bit of oil or butter until warmed through and crispy. Alternatively, microwave them briefly, though this may result in a softer texture.
Mushroom Pierogi
- Total Time: 50 minutes
- Yield: 4 Servings
- Diet: Vegetarian
Description
These Mushroom Pierogi are traditional Eastern European dumplings filled with a savory mushroom and sauerkraut mixture. Made with tender homemade dough, these comforting pierogi are perfect for any occasion and can be boiled or pan-fried for added crispiness.
Ingredients
For the Dough:
- 250g (8.8 oz) plain flour
- ½ teaspoon salt
- 1 tablespoon vegetable oil, plus extra for brushing
- 110ml (3.7 fl oz) warm water
For the Filling:
- 1 onion, finely diced
- 200g (7.1 oz) mushrooms, finely diced
- 3 garlic cloves, minced
- 200g (7.1 oz) sauerkraut, drained and roughly chopped
- 1 sprig fresh thyme, leaves picked
- ½ teaspoon caraway seeds
- Salt and pepper to taste
Instructions
Prepare the Dough:
- In a large bowl, mix flour and salt.
- Add vegetable oil and warm water, stirring until a dough forms.
- Knead on a lightly floured surface for about 5 minutes until smooth and elastic.
- Cover with a damp towel and let it rest while preparing the filling.
Prepare the Filling:
- Heat a drizzle of oil in a skillet over medium heat. Sauté onion for 4–5 minutes until golden.
- Add mushrooms and garlic, cooking for another 5 minutes until mushrooms soften.
- Stir in sauerkraut, thyme, and caraway seeds. Cook for an additional 3–4 minutes.
- Season with salt and pepper, then remove from heat and cool completely.
Assemble the Pierogi:
- Roll out the dough to about ⅛-inch thickness on a floured surface.
- Cut out 3-inch circles using a cookie cutter or glass.
- Place a spoonful of filling in the center of each circle. Fold the dough over and press the edges together firmly, using a fork to crimp.
Cook the Pierogi:
- Bring a large pot of salted water to a gentle boil.
- Add pierogi in batches, stirring to prevent sticking.
- Cook for 3–4 minutes, or until they float. Let them cook for another minute, then remove with a slotted spoon.
Optional: Pan-Fry the Pierogi:
- Heat a bit of vegan margarine or butter in a skillet over medium heat.
- Pan-fry pierogi for 2–3 minutes per side until golden and crispy.
Serve:
- Enjoy hot with vegan crème fraîche, chopped chives, or fresh parsley.
Notes
- Alternative Fillings: Try potato and cheese, spinach and feta, or sauerkraut and mushroom.
- Gluten-Free: Use a gluten-free flour blend suitable for pasta or dumplings.
- Make-Ahead: Freeze uncooked pierogi and boil directly from frozen when needed.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Eastern European