She Strengthens

Savoring the Flavors of Eastern Europe: Pan-Slavic Pierogies

A Delicious Dumpling Tradition

Pierogies, also known as varenyky, are a beloved staple in the cuisines of Poland, Russia, Ukraine, Latvia, and Lithuania. These tender, egg-rich dumplings are typically filled with a variety of ingredients, but in this recipe, we’ll explore a rich vegetarian version featuring cremini mushrooms, onion, and garlic.

The Perfect Filling

To create the savory filling, we’ll combine sautéed cremini mushrooms, onion, and garlic with fresh thyme leaves and a hint of dry sherry. This mixture is then cooked until dry and tender, resulting in a flavorful filling that complements the dumpling dough perfectly.

Crafting the Dumpling Dough

To make the dough, we’ll whisk together eggs, sour cream, water, olive oil, and salt. The mixture is then combined with flour and gently kneaded until it comes together. It’s essential not to overwork the dough, as this can lead to tough pierogies. After resting for 30 minutes, the dough is ready to be rolled out and cut into rounds.

Assembling and Cooking the Pierogies

Using a 3-inch biscuit cutter, we’ll cut out the dough rounds and fill each one with a tablespoon of the mushroom filling. The edges are then brushed with an egg wash and sealed by crimping them together. The pierogies are boiled in batches until tender, then drained and pan-fried in a mixture of butter and olive oil until golden brown.

Serving and Savoring

Serve the pierogies hot, garnished with fresh herbs or a dollop of sour cream, if desired. These delicious dumplings are perfect as a main course or as a side dish to accompany your favorite Eastern European-inspired meals.

Recipe Details

Yield: About 20 pierogies
Difficulty: Medium
Total Time: 1 hour 45 minutes (plus 30 minutes resting time)
Active Time: 1 hour 10 minutes

Ingredients

For the dough:

• 1 large egg
• 1/4 cup sour cream
• 1/4 cup plus 2 tablespoons water
• 2 teaspoons olive oil
• 1/2 teaspoon kosher salt
• 2 cups all-purpose flour

For the filling:

• 10 ounces cremini mushrooms, halved
• 1/2 large yellow onion, cut into chunks
• 1 large garlic clove, peeled and smashed
• 2 tablespoons unsalted butter
• 2 teaspoons fresh thyme leaves, chopped
• 2 tablespoons dry sherry
• 1 teaspoon kosher salt

For assembling and browning:

• 1 large egg, beaten with 1 teaspoon water
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil