Pierogi, also called Polish dumplings, are made of simple dough of flour and water. Its traditional variations include four main fillings: cheese and potato, sauerkraut and mushrooms, minced meat, or a sweet version with strawberries, cherries or blueberries. However, you can get creative with the stuffing and put whatever you think is edible!
I decided to opt for a meaty version with a hint of creativity, or in other words, with what you can find in the fridge ingredients – mushrooms and onions. Here’s how I created mine:
Pierogi RecipePrint Recipe
- Dough Ingredients
- 500 grams of flour
- 1 cup of lukewarm water
- 1 tablespoon of salt
- 1 egg
- Filling Ingredients
- 800 grams of minced beef
- 250 grams of mushrooms, chopped
- 1 onion, chopped
- 1 tablespoon of butter
- Salt and pepper
- Make the dough by mixing flour, water and egg, then roll it flat and cut into circles using a cup or a tea glass.
- In the meantime, melt butter in a frying pan; add seasoned beef, onions and mushrooms and cook until soft. I usually use a blender to make the filling more consistent. Then place the teaspoon filling in the middle of the dough circle and fold it over to make a semi-circle shape. Press together the edges so that the feeling doesn’t come out during cooking.
- Place them in boiling water and boil until they float (around 5 minutes); after you drain them, put them on your plate and enjoy.