Potato, Mushroom and Cheese Pierogi in Egg Dough
Soft dumplings filled with mashed potato, mushrooms, onion and cheese, boiled until tender.
These Polish-style pierogi have a soft, simple dough around a filling of potato, browned onion, mushrooms and cheese. The source describes baking pastry pockets, but pierogi are typically boiled dumplings; this adapted method forms half-moons, seals them firmly and simmers them in batches. Pan-fry the boiled dumplings if you prefer browned edges. The cheese filling is a hearty variation rather than a claim about a specific Christmas Eve tradition. Boil potatoes in salted water until tender, about 15 minutes. Drain well and mash until smooth. Heat oil in a skillet. Cook onion and mushrooms 8 to 10 minutes until soft and most moisture has evaporated. Cool slightly, then mix with potato, cheese and pepper. Combine flour and salt. Add egg, warm water and melted butter; mix and knead 5 minutes to a smooth dough. Cover and rest 20 minutes.
Recipe card
Potato, Mushroom and Cheese Pierogi in Egg Dough
Equipment: Knife, cutting board, measuring tools and a suitable pan or pot
Ingredients
Instructions
Cook potatoes
Boil potatoes in salted water until tender, about 15 minutes. Drain well and mash until smooth.
Cook filling
Heat oil in a skillet. Cook onion and mushrooms 8 to 10 minutes until soft and most moisture has evaporated. Cool slightly, then mix with potato, cheese and pepper.
Make dough
Combine flour and salt. Add egg, warm water and melted butter; mix and knead 5 minutes to a smooth dough. Cover and rest 20 minutes.
Shape pierogi
Roll dough about 2 mm thick and cut 8-cm rounds. Add a tablespoon of filling to each, fold over and press edges firmly closed.
Boil and serve
Cook pierogi in batches in gently boiling salted water. When they float, cook 2 to 3 minutes more; lift out with a slotted spoon. Pan-fry in butter if desired.
How to tell when it is ready
Cook pierogi in batches in gently boiling salted water. When they float, cook 2 to 3 minutes more; lift out with a slotted spoon. Pan-fry in butter if desired.
Tips
- Boil potatoes in salted water until tender, about 15 minutes.
- Heat oil in a skillet.
- Combine flour and salt.
- Roll dough about 2 mm thick and cut 8-cm rounds.
Troubleshooting
- If edges do not seal, dampen them lightly with water.
- If filling leaks, use less filling and press out trapped air.
Substitutions
- Use cooked sauerkraut and mushroom filling.
- Use a dairy-free cheese alternative.
Variations
- Add chopped dill to the filling.
- Use farmer cheese in place of Gouda.
Serving suggestions
- Serve with browned butter and onion.
- Add sour cream at the table.
- Pair with a beet salad.
- Pan-fry boiled dumplings until lightly crisp.
Make ahead
Prepare and measure the ingredients in advance. Refrigerate cooked pierogi up to 3 days. Reheat in a skillet with a little butter or oil.
Storage
Refrigerate cooked pierogi up to 3 days. Reheat in a skillet with a little butter or oil.
Food safety
Cool leftovers promptly and refrigerate within 2 hours. Keep raw egg dough and cooked filling separate from ready-to-eat foods.
Frequently asked questions
Can pierogi be frozen?
Freeze uncooked sealed pierogi in a single layer until firm, then transfer to a freezer bag. Boil them from frozen, adding a few minutes.
How should I store polish-style potato, mushroom and cheese pierogi?
Refrigerate cooked pierogi up to 3 days. Reheat in a skillet with a little butter or oil.
Serve with browned butter and onion. Refrigerate cooked pierogi up to 3 days. Reheat in a skillet with a little butter or oil.
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