Enjoy delicious potato and mushroom pierogi, a classic Eastern European dish! These stuffed dumplings are hearty, comforting, and perfect for any meal.
Potato and mushroom pierogi are delightful culinary creations beloved by many, especially children. These delectable dumplings are filled with a comforting combination of creamy mashed potatoes and savory sautéed mushrooms, creating a rich and satisfying flavor profile.
The beauty of making pierogi lies in their simplicity; the dough requires just a few essential ingredients—flour, eggs, water, and a pinch of salt—making it accessible for home cooks of all skill levels.
Preparing the filling is equally straightforward: cook the mushrooms until they’re tender, then mix them with the mashed potatoes for a filling that’s not only tasty but also nutritious. Once assembled, these delightful pockets can be boiled, fried, or baked, allowing for versatility in texture and taste.
What truly makes potato and mushroom pierogi shine is their deliciousness, which appeals to both children's and adults' palates. The tender, pillowy dough combined with the hearty filling creates a comforting treat that can evoke fond memories of home-cooked meals. Kids particularly adore the bite-sized nature of pierogi, and they can be enjoyed either as a main dish or as a fun snack.
Whether served with a dollop of sour cream, a sprinkle of fresh herbs, or a drizzle of melted butter, these dumplings are sure to make mealtime a joyful experience. Additionally, the process of making pierogi can be a wonderful bonding experience for families, encouraging creativity and teamwork in the kitchen while instilling a love for home-cooked foods.
Ultimately, potato and mushroom pierogi exemplify the heartwarming essence of comfort food and are a delicious way to bring families together at the dinner table.
Prep time: 45 minutes
Cook time: 30 minutes
Serves: 4
Ingredients
1 c. all-purpose flour + extra for dusting and kneading
2 T. vegetable oil
¼ c. water, plus extra, if needed
8 oz. yellow potatoes, peeled and diced
2 T. olive oil
1 onion, diced
7 oz. button mushrooms, diced
2 garlic cloves, minced
½ to 1 c. fresh dill, chopped (divided) (to taste)
2 T. butter
1 c. sour cream
salt and pepper to taste
Directions
Add the flour and a small pinch of salt in a medium bowl. Whisk with a fork.
Pour in the vegetable oil and water. Slowly start working the liquids into the flour. The dough will be shaggy… add a bit of water if it isn’t coming together, one teaspoon at a time, just until a dough forms.
Flour your work surface and tip the dough out of the bowl. Begin kneading and adding flour as needed, until a soft and smooth dough forms, approximately 5-6 minutes.
Form into a ball and return to the bowl used to mix the ingredients. Cover with plastic wrap and allow the dough to rest at room temperature for at least 30 minutes.
In the meantime, begin making the filling.
Add the potatoes to a small pot filled with salted water and place over high heat. Once the water comes to a boil, reduce the heat to medium-high and simmer the potatoes until fork-tender, approximately 8-10 minutes.
While the potatoes are simmering, heat the olive oil in a large skillet over medium heat.
Add onion and mushrooms. Season to taste with salt and pepper. Cook, stirring occasionally, until the vegetables become very soft and lightly browned, approximately 10-12 minutes.
Stir the garlic into the mushrooms and cook until fragrant, approximately 1 minute. Remove from heat and set aside.
Drain the potatoes and add to the skillet with the mushrooms. Stir in one-half of the fresh dill and taste and adjust the seasoning with salt and pepper, if needed.
To assemble the pierogis, dust your work surface with flour and roll out the dough as thin as possible. Using a cookie cutter, cut out 16 circles from the dough.
Place around a tablespoon of the filling into the center of each circle and lightly brush the dough with water around the filling – this will help the dough stick when forming the pierogis. Fold the sides of the dough on top of the filling, forming a half-moon shape. Crimp the edges with your fingers. Repeat with all 16 pierogis.
Fill a large pot with water and season generously with salt. Working in batches, drop 6-8 pierogis into the water and boil until they float, approximately 2-3 minutes (do not crowd). Using a slotted spoon, remove the pierogis and transfer them onto a paper-lined plate.
In the meantime, melt the butter in a large skillet over medium heat. Add the pierogis to the melted butter and sauté until crispy and golden, around 3-4 minutes per side.
Serve the warm pierogis with a dollop of sour cream and extra fresh dill. Enjoy!
Easy Potato and Mushroom Pierogi for Beginners
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
Description
Potato and mushroom pierogi are delightful culinary creations beloved by many, especially children. These delectable dumplings are filled with a comforting combination of creamy mashed potatoes and savory sautéed mushrooms, creating a flavor profile that is both rich and satisfying.
Ingredients
1 c. all-purpose flour + extra for dusting and kneading
2 T. vegetable oil
¼ c. water, plus extra, if needed
8 oz. yellow potatoes, peeled and diced
2 T. olive oil
1 onion, diced
7 oz. button mushrooms, diced
2 garlic cloves, minced
½ to 1 c. fresh dill, chopped (divided) (to taste)
2 T. butter
1 c. sour cream
salt and pepper to taste
Instructions
In a medium bowl, add the flour and a small pinch of salt. Whisk with a fork.
Pour in the vegetable oil and water. Slowly start working the liquids into the flour. The dough will be shaggy… add a bit of water if it isn’t coming together, one teaspoon at a time, just until a dough forms.
Flour your work surface and tip the dough out of the bowl. Begin kneading and adding flour as needed, until a soft and smooth dough forms, approximately 5-6 minutes.
Form into a ball and return to the bowl used to mix the ingredients. Cover with plastic wrap and allow the dough to rest at room temperature for at least 30 minutes.
In the meantime, begin making the filling.
Add the potatoes to a small pot filled with salted water and place over high heat. Once the water comes to a boil, reduce the heat to medium-high and simmer the potatoes until fork-tender, approximately 8-10 minutes.
While the potatoes are simmering, heat the olive oil in a large skillet over medium heat.
Add onion and mushrooms. Season to taste with salt and pepper. Cook, stirring occasionally, until the vegetables become very soft and lightly browned, approximately 10-12 minutes.
Stir the garlic into the mushrooms and cook until fragrant, approximately 1 minute. Remove from heat and set aside.
Drain the potatoes and add to the skillet with the mushrooms. Stir in one-half of the fresh dill and taste and adjust the seasoning with salt and pepper, if needed.
To assemble the pierogis, dust your work surface with flour and roll out the dough as thin as possible. Using a cookie cutter, cut out 16 circles from the dough.
Place around a tablespoon of the filling into the center of each circle and lightly brush the dough with water around the filling – this will help the dough stick when forming the pierogis. Fold the sides of the dough on top of the filling, forming a half-moon shape. Crimp the edges with your fingers. Repeat with all 16 pierogis.
Fill a large pot with water and season generously with salt. Working in batches, drop 6-8 pierogis into the water and boil until they float, approximately 2-3 minutes (do not crowd). Using a slotted spoon, remove the pierogis and transfer onto a paper-lined plate.
In the meantime, melt the butter in a large skillet over medium heat. Add the pierogis to the melted butter and sauté until crispy and golden on both sides, around 3-4 minutes per side.
Serve the warm pierogis with a dollop of sour cream and extra fresh dill. Enjoy!
- Prep Time: 45 minutes
- Cook Time: 30 minutes
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