Mushroom Pierogi


For dough:

1 cup all-purpose flour

¼ cup warm water

For filling:

1 tablespoon butter

1 small onion, chopped

8 ounces of mushrooms, finely sliced

1 teaspoon salt

½ teaspoon pepper

For garnish:

2 slices of bacon, cooked

¼ cup green onions, sliced


To make the dough, mound the flour on a clean work surface. Make a hole in the center; pour in a little of the water. Knead the water into the flour, adding more water as needed. Continue to knead until dough is soft and smooth, adding more flour only if necessary. When dough is firm, divide into halves. Roll out one half to about 1/8-inch thickness. Cut into 2 1/2-inch rounds using a scone cutter.

To prepare the filling, melt butter in a frying pan over medium heat. Stir in the onion and cook until translucent, about 5 minutes. Add mushrooms and cook for another 5-10 minutes. Season to taste with salt and pepper; remove from heat.

Place a teaspoon of the mushroom filling into the center of each round. Moisten the edges with water, then fold edges together, pressing with fingers to seal. Repeat procedure with the remaining dough.

Bring a large pot of lightly salted water to boil. Add pierogi and cook for 3-5 minutes, or until pierogi float to the top. Remove pierogi from water with slotted spoon. Serve warm, garnished with bacon and green onions.

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Reach Hanna Raskin at 843-937-5560 and follow her on Twitter @hannaraskin.