Mushroom and Sweet Onion Pierogi (Dumplings)

Discovering Polish dumplings has been a revelation! I have loved the fact that pierogis have so many variations, from savoury and soft to crunchy, creamy and believe it or not even sweet ones! WHAT! Yep I know, mind blown. The fantastic thing about these Eastern European treats is that once you make the dough and get the hang of shaping them all you need to do it is boil, sometimes fry and serve.


  • 4 cups flour
  • 2.5 cups hot water
  • Half a glass of Olive Oil
  • 600G Mushrooms
  • 1 Garlic Clove
  • 2 Onions
  • Salted Butter
  • Salt
  • Black Pepper


Start by preparing the stuffing (i know, in the video I did it the other way around, but we all learn). Dice down the mushrooms and garlic into very small pieces and place them to fry in a large frying pan over a medium heat with a dollop of butter. Do the same with the onion (leave about a 1/4 onion’s worth to one side) and after a minute or so of frying the mushrooms, add them in and fry, stirring the ingredients to soften the onions, and let everything cook in the butter. Season with salt and black pepper.

When the filling is ready leave it to one side and prepare the dough.

In a large bowl pour the flour and mix it together with the water and oil. Mix and knead the ingredients, to form a dough. knead together until it separates from the bowl and you can manipulate it without it sticking to your hands. sprinkle some flour on a large worktop surface and place the dough on top.

Now roll out the dough thinly and cut into circles, use a bowl or something round as a stencil. Place a spoonful or two of the mushroom mixture in the centre and fold and half the circle over. Now squeeze the ends together to seal.

Place the prepared pierogis in a bowl with boiling water and boil for a couple of minutes. Heat up a pan with a generous amount of butter and place the onions that we left to one side to fry. Once the pierogi’s are boiled, bring them out with a spoon, drain and pass them to the pan to fry on each side more a minute or so, just to crisp the outside. Serve