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.
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
- 30g prunes, chopped
- 1 tbsp lemon juice
- Salt and pepper to taste
- Olive oil for brushing the pierogi
For the dough
- Mix the yeast with the warm water and sugar and wait 5 minutes to activate the yeast.
- Pour the yeasty water into the flour and mix,thenadd the olive oil and hot water.
- Knead for a minute until smooth, then cover and leave to rest for 30 minutes while you make the filling.
For the filling
- Cover the dried mushrooms with hot water and leave to soak for 30 minutes.
- Grind the whole spices and add to the ground allspice
- 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.
- 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.
- 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.
- Season with salt and pepper and add the lemon juice.
- Preheat oven to 180CFan.
- Divide the dough into 24 small balls. Roll each one out to 3mm thick circle.
- 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.
- Bring the two corners together to make a tortellini shape.
- Brush with olive oil, place onto a baking sheet and bake for 15-18 minutes until golden.
- 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
- Crush the garlic with a pinch of salt to a smooth paste, add the yoghurt and dill and mix well.
- Refrigerate and serve chilled.
Delicious food photography by Rob Wicks of Eat Pictures.
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