Polish Wild Mushroom Pierogi

Ingredients

• 10 oz (300 g) dried wild mushrooms (check the notes for details)
• 2 medium (12 oz, 350 g) onions
• 2-3 allspice berries
• 2-3 black peppercorns, whole
• 1-2 bay leaves
• 3 tablespoon butter
• 1 tablespoon breadcrumbs (optional)
• black pepper, to taste
• salt, to taste
• 4 US cups (500 g) all-purpose flour
• 1 cup (8.45 fl oz, 250 ml) hot water
• 1 teaspoon salt
• 2 tablespoon butter
• 1/2 onion (2.5 oz, 70 g)

Instructions

1. 1

   Prepare a small pot. Place dried mushrooms inside.

2. 2

   Peel the onions, set them aside.

3. 3

   Pour water over the mushrooms - not a...: Pour water over the mushrooms - not a lot, only enough to cover them. Add half an onion (chopped into 2-3 pieces) to the pot.

4. 4

   Crush 2-3 allspice berries and 2-3 black peppercorns...: Crush 2-3 allspice berries and 2-3 black peppercorns (roughly, I do it with a side of a knife) and add to the pot.

5. 5

   Drop in a bay leaf or two and...: Drop in a bay leaf or two and a pinch of salt. Cook until mushrooms turn soft - it takes roughly 30-45 minutes, sometimes longer if they’re stubborn.

6. 6

   In the meantime, chop the rest of the...: In the meantime, chop the rest of the onion finely. Melt 3 tablespoons on a frying pan, and fry the onion until golden. Move it into a bowl and let it cool. Once cooled, move it to the fridge.

7. 7

   Once the mushrooms are soft, remove them with...: Once the mushrooms are soft, remove them with a slotted spoon onto the cutting board. Discard the spices, but keep the water. Wait for the mushrooms to cool.

8. 8

   Chop the mushrooms finely.

9. 9

   Grab the chopped onions from the fridge, add...: Grab the chopped onions from the fridge, add in the mushrooms. Mix together with a spoon. If the mass feels loose, add 1 tablespoon of breadcrumbs. If it feels too dry, add a little bit of water we have left from cooking the mushrooms.

10. 10

    Have a taste. Does it need more seasoning?...: Have a taste. Does it need more seasoning? If so, add some salt and pepper and return the mass into the fridge.

11. 11

    Start making pierogi dough.

12. 12

    Choose one of the pierogi dough recipes from...: Choose one of the pierogi dough recipes from here, or follow this basic recipe below:

13. 13

    Sift some flour onto your worktop. Make a...: Sift some flour onto your worktop. Make a well, pour in a small amount of hot water.

14. 14

    Knead together rapidly. Gradually add more water to...: Knead together rapidly. Gradually add more water to the dough until it becomes soft and elastic. If it becomes too sticky to handle, add more flour. Knead a dough ball.

15. 15

    Divide the dough into parts. Sprinkle the worktop...: Divide the dough into parts. Sprinkle the worktop with flour, spread one piece of dough on top.

16. 16

    Roll the dough with a rolling pin into...: Roll the dough with a rolling pin into a very thin layer of dough.

17. 17

    Use a glass or a cookie cutter to...: Use a glass or a cookie cutter to cut out circles.

18. 18

    Remove the stuffing from the fridge. Form small...: Remove the stuffing from the fridge. Form small mushroom ‘balls’.

19. 19

    Place the mushroom balls in the middle of...: Place the mushroom balls in the middle of each circle.

20. 20

    Fold dough over filling. Press the edges firmly...: Fold dough over filling. Press the edges firmly together.

21. 21

    Continue until you're out of ingredients.

22. 22

    Boil a large pot of salted water, then...: Boil a large pot of salted water, then reduce the heat to a simmer.

23. 23

    Drop a few pierogi into the pot. Cook...: Drop a few pierogi into the pot. Cook for around 5 to 6 minutes, until they start to float.

24. 24

    Collect cooked dumplings with a slotted spoon. Repeat...: Collect cooked dumplings with a slotted spoon. Repeat until you’re out of raw dumplings.

25. 25

    Serve straight away with some melted butter or...: Serve straight away with some melted butter or another topping of your choice.

26. 26

    For a crispier skin, melt 2 tablespoons of...: For a crispier skin, melt 2 tablespoons of butter, add half of an onion (chopped). As it starts to turn transparent, add pierogi in. Fry on both sides, until the dough shell turns lightly golden. Serve with fried onions on top.