Savoury mushroom Pierogi

Savoury mushroom Pierogi on a plate.

Recipe and photo by Ange Droddowski.

Pierogi are unbelievably versatile. Any filling you like can go in them, sweet or savoury.  I first ate pierogi in Ukraine when I went, with my brothers, to meet my paternal family.

Savoury mushroom Pierogi on a plate.Ingredients

For the dough

  • 1 ½ cups (190g) flour
  • ½ cup (120ml) just boiled water
  • A pinch of salt, or powdered bouillon.

Mix the flour and seasoning with a wooden spoon until cool enough to handle and knead into a soft dough. Cover, or wrap in cling film and leave to rest for at least 30 minutes


  • 2 medium onions, finely chopped
  • 400g potato, mashed
  • 250g mushrooms, finely chopped (I like to use a mixture of oyster and ordinary mushrooms)
  • 4 cloves garlic, chopped
  • Salt and pepper to taste


  • Fry the onions in oil
  • Add the mushrooms and garlic and cook together until soft
  • Mix together with the mashed potato
  • Roll out the rested dough as thin as possible, or use a pasta roller, and cut circles out with a large, 4 inch, cookie cutter (I tend to do a third at a time).
  • Fill each pierogi with a teaspoon or so of the mushroom and potato filling.
  • Wet the edges of the dough and fold it over, pinching the edges to seal.
  • Keep the filled pierogi on a covered and oiled plate until you’ve made them all.
  • Cook the pierogi in batches of 5 or 6 in boiling water- just a minute or two, until they float
  • Fry the boiled pierogi on both sides until golden brown.
  • Serve with soured cream and chopped dill.

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