Pierogi are boiled, baked or fried dumplings of unleavened dough, stuffed with various ingredients. They are usually semi-circular, but could be any shape you like.
- ½ kg flour
- 1 egg, beaten
- pinch of salt
- 1 cup warm water
- olive oil, for frying
- 1 onion, chopped
- 1 kg cabbage
- 100 g wild mushrooms
- 100 g dried mushrooms
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time 30 minutes
To prepare the filling, cook the cabbage, wild mushrooms and dried mushrooms in a pan. Drain and squeeze excess moisture from the cabbage and mushrooms. Chop finely.
Heat the oil in a frypan. Add the onion and butter, and cook, stirring, for 5 minutes or until the onion softens. Stir in the cabbage mixture, and fry for several minutes. Season with salt and pepper. Remove from heat and set aside to cool.
Sift the flour into a large bowl, and make a well in the centre. Add the egg, salt and enough warm water to form a soft dough. Wrap in plastic wrap and refrigerate for ½ hour.
On a floured work surface, knead the dough until smooth. Roll the dough until 1–2 mm thickness. Use a drinking glass to cut out 10 cm circles. Place a spoonful of the filling onto each of the dough rounds. Fold the dough over and press the edges together to create semi-circles.
Bring a large pot of salted water to the boil. Drop the pierogi in a few at a time, and cook for 6–7 minutes or until they float to the surface. Remove from the pot using a slotted spoon and repeat with the remaining pierogi.
Heat oil in a fry pan. Add the pierogi and fry for two minutes or until lightly crisp.
Serve with sour cream and chives or dill.