Potato, Mushroom, and Caramelized Onion Pierogi

By • November 15, 2010 • 42 Comments

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Author Notes: A wonderful, toothsome, savory Potato Pierogi with the wonderful addition of earthy mushrooms and sweet caramelized onions all wrapped up in a soft and chewy sour cream or Greek yogurt dough has been a favorite of ours for as long as I can remember. A tad time consuming but so worth it! Everyone loves this vegetarian treat!Jamie@lifesafeast

Food52 Review: WHO: Jamie@lifesafeast is a food writer living in France.
WHAT: Chewy, crispy, mushroom-and-onion-studded pierogi.
HOW: Fold caramelized onions and mushrooms in with mashed potatoes, and tuck them into a yogurt-based dough. Boil them, fry them, and then dip them into more yogurt.
WHY WE LOVE THEM: These are everything we love about caramelized mushrooms and onions, plus everything we love about pierogis: crisp edges, chewy dough, and a rich, comforting filling. Both the filling and dough keep well in the fridge, making them easy to make ahead. And did we mention they're vegetarian?
A&M

Serves 4 or more

Pierogi Dough

  • 2 cups full fat plain or Greek yogurt
  • 1 egg, lightly beaten
  • 1 teaspoon salt
  • 2 1/4 cups flour + more for kneading
  1. Beat the yogurt, the egg and the salt together with an electric beater on low until smooth and creamy. Slowly add the flour, beating until smooth. The dough will be very sticky.
  2. Scrape the dough out of the bowl onto a well-floured work surface and knead in enough flour until the dough is smooth and workable (can be rolled out and cut). It will be tacky but not so sticky that it runs all over the work surface and sticks to your hands in a major way.
  3. Wrap the dough in plastic wrap and put it in the refrigerator for 2 hours to firm up.

Potato, Mushroom & Caramelized Onion Pierogi Filling

  • 2 yellow onions, chopped
  • 1 pound white mushrooms, trimmed and finely diced
  • 3/4 pound potatoes for mashing
  • 4 - 6 tablespoons unsalted butter
  • Salt and freshly ground black pepper
  • Sour cream or Full-fat or Greek yogurt for serving
  1. Chop the onions. Melt 2 tablespoons butter in a large skillet and sauté the onions until caramelized a deep brown, caramelized but not burned. Remove from the skillet and set aside.
  2. In the same skillet, melt another 2 tablespoons of butter and add the chopped mushrooms. Salt and pepper the mushrooms and sauté until they are tender and all the liquid exuded by the mushrooms has evaporated, 5 minutes. Remove from the heat.
  3. While you are cooking the onions and mushrooms, peel and quarter the potato(es) and place in a small pot. Cover with cold water, bring to a boil, then lower heat and simmer until soft and mashable, 15 to 20 minutes. Drain and place in a large mixing bowl.
  4. If you want the filling a bit richer, melt the extra 2 tablespoons of butter and add to the potatoes. Mash and whip the potatoes until smooth and fluffy. Fold in the cooked mushrooms and the caramelized onions until well blended. Salt and pepper again to taste.
  5. Take the dough out of the fridge and work with half at a time. The other half keep in the fridge.
  6. Keeping both your work surface and the surface of the dough well floured, gently roll out the dough to a thickness of about 1/8 inch (1/2 cm), gently lifting it up to flour underneath and turn. Keeping your hands floured also helps.
  7. Using a 3-inch (7 ½ cm) round cookie cutter (they can be made larger if you like) carefully cut out circles, trying not to deform the circles of dough too much, although this dough is easy to work with and “correctable”. I lifted up the circles, 2 or 3 at a time, and made sure they were on a floured section of the table before trying to fill and fold. With floured fingertips, I tapped each circle a bit to stretch out the circle. Place a mounded teaspoon of filling just off of the center of each round of dough.
  8. Now, gently pull the wider half over the mound of filling and place the side edge-to-edge with the side with the dough. Nith the edges matching/meeting, just press with the side of your floured index finger, pulling the dough and pressing to seal. The edge should be a bit less than a finger’s-width. This will also keep the edge from being too thick. Be very careful not to rip the dough covering the filling.
  9. As you form the pieorgi, 1, 2 or at the most 3 at a time, place them on a floured or lined and floured plate or baking sheet until you are ready to cook.
  10. Bring a pot of water to a boil. Once it is boiling, lower a bit to a healthy simmer and drop in the pieorgi just 6 or 7 at a time (they shouldn’t crowd or overlap in the pan). Allow to cook for 6 to 7 minutes. They should float to the top and, when lifted out with a slotted spoon, should look puffy. Cook the rest in batches. Place on towels to drain.
  11. To fry, simply heat olive oil or a mixture of butter and olive oil in a skillet and fry the pierogi for a few minutes per side, in batches, again, not overcrowding. They should be golden on each side.
  12. Serve hot with extra yogurt for dipping.
Jump to Comments (42)

Tags: caramelized onions, mushrooms, pierogi, Polish, potatoes , Russian, savory, sour cream, Vegetarian

Comments (42) Questions (0)

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Stringio

25 days ago Charlene A Wilson

Hamburger,onion and raisins make a nice filling.

Stringio

about 1 month ago Marie Czarnecki

I say a great "POLISH" recipe!!!

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2 months ago rachiti

Why would you ruin good pierogis with wonton skins? I tried it once & it was an utter disaster. I don't know why anyone even suggests it. Now that I'm a more seasoned cook - I make samosas from basic ingredients - I think it's time to try pierogis again with REAL wrappers.

My "cheat" will be to stage the process over two or three days. I'll make the filling on the first day. On the second day I'll make the dough & fill them. In this way the long process becomes more manageable. In fact, if you only do dough & fill half on day two and half on day three....not only will it seem like less work overall but you'll also be able to make larger batches & freeze some on baking trays (transfer to freezer bags after they're frozen) without the task seeming quite so monumental. It worked with samosas, I'm certain it will work with pirogis too.

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8 months ago whatshername

These were awesome! Like another reviewer, I found the dough really sticky. Problem solved with more flour. That being said, I'll never eat store bought again!

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10 months ago JPolly

Just in time for my Winter Olympic themed Dinner Party. Thank you. Thanks for all the comments about how to freeze, too. Off to the market to get ingredients to try these.

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10 months ago DragonFly

This recipe sounds so good, I will try this for sure. My ex husbands Ukrainian grandma and I used to make a cherry pierogi with powdered sugar on top, very good. We would also make potato and cottage cheese, very fond memories.

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9 months ago ANIA

I love sour cherry pierogi, better than even strawberry or millet and white cheese. But wild blueberry or whortleberries as they are know in my part of the world are a very close second.

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9 months ago DragonFly

I would love to try making the blueberry pierogi, sounds delicious!

Stringio

about 1 month ago Marie Czarnecki

@Dragonfly: Yes, very good my background is "AMERICAN POLISH" grandparents come from Warsaw, Poland!!! I will make these when my son comes from California to visit!!!

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about 1 month ago DragonFly

Delicious! I'm sure your son can't wait, nothing like mom's cooking!

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10 months ago gina graff

I have probably made a million pierogi by hand in my 70 years. This dough recipe rolls out like a dream but you must let ANY pierogi dough sit for a couple hours before trying to roll it. I also am going to recommend a Canadian product called Hunky Bill's Perogie [sic] Maker (yeah, I know) with which you can fill and seal 18 pierogi or 24 pelmeni in the time it takes to make one dumpling by hand. This gadget may seem to dilute the echt-ness of artisanal pierogi making but it is actually a standard piece of kitchen equipment in every peasant kitchen in Ukraine or so says my grandson's Ukrainian ex-nanny who has quit nannying and is now running a thriving pierogi and pelmeni business in Warsaw.
Personal observation here -- you can put almost anything from jam to left over mashed sweet potatoes into pierogi, but the grace of this dish is in simplicity, I.e. No more than two main ingredients in any filling. I am not saying not to improvise but I do think mushroom and potatoes and cheese is one ingredient too many. My personal fave is potato and sheep cheese.Smaznego.

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9 months ago vlucky

Dyakuyu!

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about 1 year ago Joaniec23

Does it work to use a food processor for the dough?

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over 1 year ago Gret

That's why I use wonton wrappers. At least that way we have this wonderful treat, & who's going to be the wiser? All chefs cook the same recipe, differently.

Stringio

about 1 month ago Marie Czarnecki

@Gret, hey, come on make it all "HAND MADE"!!! It is the best!!

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over 1 year ago Rebecca Cherry

i made them and they were delicious; HOWEVER, they are a project. as far as the dough goes, it is a super sticky dough that requires a lot of extra flouring as you roll it out. i may have used another 1/2 cup if not more. if i do make them again, i may cut the yogurt down to 1 1/4 cups but i do not know too much about dough ratios so i have no idea how that would go.

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over 1 year ago Gret

The "pierogi wontons" were delicious & everyone Loved them, so will be making them more often. Especially great for a lunch. It's better than nothing, and at least children have a chance to taste a new food from the "old days", that they ordinarily wouldn't have a chance to do. They were ALSO better than the super market frozen ones, & yes they can be frozen after cooking, & rewarmed in oven (or toaster oven)at 350 degrees for about 20 minutes.

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over 1 year ago Svetlana Hunt

Thanks, woke up memories of a very delicious childhood !

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over 1 year ago Gret

Thanks abbyarnold - that's what I'll be trying. At least I won't have to pass this up.

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over 1 year ago Michellekasper77

Can the dough itself be frozen?

Headshot2009

over 1 year ago abbyarnold

I'm with Gret, and learned from a chef to use wonton wrappers for things like pierogi and even ravioli.

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over 1 year ago MeghanVK

I'm sure they're great with wonton wrappers, but they aren't pierogi. The dough is part of the flavor and texture. Not judging - my Polish in-laws only make pierogi once a year because it's so time-consuming, so you'd at least get an approximation with wonton wrappers, but they will definitely be something else. A pierogi wonton?

Stringio

about 1 month ago Marie Czarnecki

@MeghanVK, that is what I say!!! Not true "POLISH"!!!

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over 1 year ago Gret

This is a "must make, as my father always spoke of & loved the pierogi his mother made. Question though - can this be made with wonton wrappers? Not lazy, just lack of time & tiny kitchen.

Stringio

about 1 month ago Marie Czarnecki

Gret, lack of time, my kitchen is not big neither, but if you want the real thing do it right!!

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over 1 year ago Cheryl1965

Any idea how to make this vegan? I know how to replace the yogurt with soy yogurt, but I don't like the powdered relacement egg stuff.

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over 1 year ago thirteenJ

try googling "vegan flax egg substitute"?

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over 1 year ago HDB

These look so appetizing. We are very much looking forward to trying them. Also the make ahead option and cook a few at a time is great.

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over 1 year ago carswell

My first boyfriend's mother was an execrable cook - except when it came to making chicken soup and pierogies.

I love them with all the classic filling mixtures but I have to say that I was especially fond of the ones she filled with blueberries. Sauteed and served with sour cream they were heaven.

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over 1 year ago Foodiewithalife

I've never heard of it filled with blueberries! My family heritage stems from Greece and Norway, so not many pierogi champions at the table. This combination of blueberries and sour cream sound wonderful.

Christina
www.foodiewithalife.com

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over 1 year ago Alexandra Shytsman

Oh my gosh - these are so beautiful. I have eaten so many pierogi in my life (or Vareniki, as we call them in Ukraine) yet I still never tire of them.