Rustic Polish Pierogi with Savory Mushroom and Onion Filling

Method

1. 1

   Prepare the Dough

   In a large bowl, combine 2 cups of flour and 1/2 tsp salt. Make a well in the center and add 1 large egg and 1/2 cup warm water. Mix until a dough forms, then knead on a floured surface for about 5 minutes until smooth. Wrap in plastic and let rest for 30 minutes.

2. 2

   Make the Filling

   In a skillet over medium heat, melt 2 tbsp unsalted butter. Add 1 chopped onion and sauté until translucent, about 5 minutes. Add 2 cups chopped mushrooms, 1/2 tsp salt, and 1/4 tsp pepper. Cook until the mushrooms are tender and moisture evaporates, about 8 minutes. Stir in 1/4 cup chopped parsley, then remove from heat and let cool.

3. 3

   Roll and Fill the Pierogi

   Divide the dough into two portions. Roll one portion out on a floured surface to 1/8-inch thickness. Cut out circles using a 3-inch cutter. Place 1 tbsp of filling in the center of each circle. Fold the dough over to create a half-moon shape and press edges to seal. Repeat with remaining dough and filling.

4. 4

   Cook the Pierogi

   Bring a large pot of salted water to a boil. Cook the pierogi in batches, ensuring they don't overcrowd, for about 3 to 4 minutes or until they float. Remove with a slotted spoon and drain.

5. 5

   Prepare the Sour Cream Sauce

   In a small bowl, mix 1 cup sour cream, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper until smooth. Serve alongside the pierogi.