I was curious about this recipe for a while. My knowledge of pierogi’s was simple and typically polish, for me they should be boiled in salty water and be rather small. I was surprised by the result of my baking. These pierogi’s are really tasty and easy to make. Enjoy!
Ingredients for dough:
2 cups flour
100 g cold butter
4 tbsp sour cream 18%
½ tsp baking soda
½ tsp salt
Mix flour with salt and baking soda. Add cold butter and chop it up with a knife. Add sour cream and knead a dough (if your dough is too dry, add some water). Cover the dough with cling film and refrigerate 30 minutes.
Ingredients for a filling:
200 g chicken (might be from a soup, I just quickly cooked some chicken fillets)
250 g mushrooms
1 large onion
salt, pepper, nutmeg, paprika, soy sauce
1 egg and 1 tbsp water to brush the pierogi’s with
If you use chicken from for example chicken soup you need to peel off the skin and remove the bones. Cut the meat in small cubes and place in a bowl. If you use raw meat (best chicken fillets) boil it with some spices.
Cut the mushrooms in slices, fry on a spoon of butter till they get soft and brownish. Add to chicken.
Cut the onion and glaze it on 1 tbsp of butter. Add to chicken and mushrooms. Set this mixture aside to cool down. Add chopped pepper to a chilled mixture and spice it up. In the end add the egg and mix it all together.
Divide the dough into 4-6 pieces and roll each into 16 cm circle. Put the filling on one half and fold the other over it. Stick the edges together.
Place on a baking tray lined with baking sheet and brush with beaten egg mixed with water.
Bake around 30 minutes or till brown at 190°C.
I served this dish with a mushroom gravy but it will go well also with a garlic dip or something similar.