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



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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)

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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.