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Mushroom Pierogi with a Yoghurt Dill Dip

Pierogi, the Polish national dish popular throughout Eastern Europe, are small filled dumplings made with a very thin bread dough. Pierogi can be made with sweet and savoury fillings. Here we have filled them with the best of autumns mushrooms and served them with a yoghurt and dill dip.


Dietary: Vegan

Serves 4 | Makes 24

Prep time: 1 hour | Cook time: 20 minutes



  • 1 tsp dried active yeast
  • 4tbspwarm water
  • ¼ tsp sugar
  • 200g white bread flour
  • 2tbspolive oil
  • 4tbsp hot water


  • 10g dried shitake mushrooms
  • 1 red onion, diced
  • 1 tbsp olive oil
  • 2 bay leaves
  • 1 tbsp fresh thyme, chopped
  • ½ tsp coriander seeds
  • ½ tspcaraway seeds
  • ½ tsp juniper berries
  • ½ tsp ground allspice
  • 50g mixed wild mushrooms, chopped
  • 100g fresh shitake mushrooms, chopped
  • 50ml red wine
  • 100gsauerkraut
  • 30g prunes, chopped
  • 1 tbsp lemon juice
  • Salt and pepper to taste
  • Olive oil for brushing the pierogi


For the dough

  1. Mix the yeast with the warm water and sugar and wait 5 minutes to activate the yeast.
  2. Pour the yeasty water into the flour and mix,thenadd the olive oil and hot water.
  3. Knead for a minute until smooth, then cover and leave to rest for 30 minutes while you make the filling.

For the filling

  1. Cover the dried mushrooms with hot water and leave to soak for 30 minutes.
  2. Grind the whole spices and add to the ground allspice
  3. Fry the onion with the bay leaves and thyme in the olive oil until soft, then add the ground spices and fry for a minute.
  4. Add the wild and shitake mushrooms and fry on a high heat until they release their juices. Add the red wine, reduce for a minute, then add the sauerkraut and chopped prunes.
  5. Take the rehydrated dried mushrooms out of the water and chop them up. Add them along with the water to the mixture and cook until the mixture is dry.
  6. Season with salt and pepper and add the lemon juice.
  7. Preheat oven to 180CFan.
  8. Divide the dough into 24 small balls. Roll each one out to 3mm thick circle.
  9. Place a teaspoon of the filling onto each circle and fold over to create a half circle. Press the edges well to seal, using a little water to dampen the edge to help them stick if needed.
  10. Bring the two corners together to make a tortellini shape.
  11. Brush with olive oil, place onto a baking sheet and bake for 15-18 minutes until golden.
  12. Serve with a yoghurt and dill dip.

Yoghurt and Dill Dip


  • 1-2 garlic cloves, crushed
  • Pinch of salt
  • 150ml thick yogurt
  • Handful of dill, chopped


  1. Crush the garlic with a pinch of salt to a smooth paste, add the yoghurt and dill and mix well.
  2. Refrigerate and serve chilled.

Delicious food photography by Rob Wicks of Eat Pictures.

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