Delicious pierogi dumplings filled with a savory mixture of potatoes, mushrooms, onions, and garlic, served with a creamy topping. Perfect for any occasion!
1: Chop and boil your potatoes for around 10 minutes or until soft. Drain and set aside to cool.
2: Meanwhile, make the rest of your filling by frying up your mushrooms, onion, and garlic until soft. Set aside and leave to cool.
3: To make your dough, combine your flour, yoghurt, and water in a bowl and mix with a wooden spoon until a rough dough forms. Then knead it on a clean surface for a few minutes. Wrap it in clingfilm and then set in the fridge.
4: In a large bowl, mash your potato and butter until smooth. Add in your mushroom mixture, parsley, salt, and pepper. Combine and then adjust the seasonings based on your taste preferences!
5: Grab your dough, roll it into a sausage and cut it into 14 equal pieces.
6: Roll each piece into thin circular wrappers.
7: Place a spoonful of the filling into the centre of each wrapper and fold in half, pinching and sealing the dumpling into a half moon shape. Repeat this until you run out of wrappers.
8: Place a non-stick frying pan on medium heat with a drizzle of oil. Add in your pierogi and pour in around 100ml water. Cover with a lid and cook for 8 minutes until the water has evaporated. Keep trying to get crispy bottoms.
9: Meanwhile, in a small bowl, combine your topping yoghurt, garlic, and lemon.
10: When your dumplings are ready, spread your yoghurt mixture onto your serving plate. Top with your pierogi, chives, and crispy onions. Enjoy!
