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.
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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