No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Mushroom Pierogi

These Polish dumplings are traditionally served with soft, browned onions or sour cream.

  • Yield: Makes about 3 dozen
Mushroom Pierogi

Source: Martha Stewart Living, March 1995


  • 1 1/4 pounds assorted mushrooms, such as white, shiitake, or cremini
  • 1/2 tablespoon butter
  • 1/2 tablespoon olive oil
  • 1/4 cup minced shallots, (about 2 large)
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon fresh thyme
  • 3 tablespoons heavy cream
  • 1 tablespoon minced flat-leaf parsley
  • Pierogi Dough


  1. Remove stems from shiitake mushrooms, and trim stems of white and cremini mushrooms. Place mushrooms in a food processor, and pulse about eight times, until finely chopped. Set aside.

  2. In a medium saute pan, melt butter and oil over low heat; add shallots. Cook, covered, until softened, about 2 minutes. Add mushrooms, lemon juice, salt, and pepper, and mix well. Raise heat to medium, and cook, stirring occasionally, until mixture is nearly dry, about 8 to 10 minutes. Add cream, thyme, and parsley, and cook about 1 minute. Transfer to a medium bowl.

  3. To form dumplings, place a heaping teaspoon of the filling toward the front of a circle of pierogi dough. Moisten the edges of the dough with water, and fold in half around filling to form a semicircle, firmly pinching the edges closed. Set aside on a lightly floured baking sheet. Continue to fill and form pierogi, keeping them covered with plastic wrap, until all the dough has been used.

  4. Meanwhile, bring a large pot of salted water to a boil, and add half the pierogi. Boil gently until they float to the surface, about 2 minutes, and continue cooking for another 3 to 4 minutes. Drain, and repeat with remaining pierogi. Serve immediately.

Reviews (1)

  • hisoldlady 8 Jan, 2008

    I've made these using a little balsamic vinegar instead of lemon juice . They have an unforgetable taste. Very good with roast beef or steak.

Related Topics