Warm Winter Pierogi
- Costa Calida Chronicle
- Dec 1, 2025
- 2 min read
To make soft festive pierogi with a comforting mushroom and cabbage filling entirely from scratch, begin by preparing the dough. In a large mixing bowl, combine 300 grams of plain flour, one large egg, a pinch of fine salt, one tablespoon of softened butter, and 120 millilitres of warm water. Mix everything together until a smooth dough forms, then knead it on a lightly floured work surface for around ten minutes until it becomes elastic and supple. Cover the dough with a damp tea towel and let it rest at room temperature for thirty minutes to relax the gluten and make it easier to roll out. Once the dough has rested, divide it into two pieces and roll each one into a thin sheet. Cut out circles using a small cutter or glass, ensuring each one is even in thickness for consistent cooking.
While the dough is resting, prepare the filling. Heat one tablespoon of butter and one tablespoon of sunflower oil in a frying pan over medium heat. Add one finely chopped onion and sauté for three minutes until soft and lightly golden. Stir in 200 grams of finely shredded white cabbage, followed by 150 grams of chopped mushrooms, and cook for about eight minutes until tender and fragrant. Season with half a teaspoon of ground black pepper, a pinch of salt, and one teaspoon of dried marjoram. Remove from the heat and allow the mixture to cool slightly before assembling the pierogi.
Place a teaspoon of filling onto each dough circle, fold the dough over to form a half moon, and press the edges together firmly. Crimp the edges to seal them well. Bring a large pot of salted water to the boil and cook the pierogi in batches for three to four minutes, or until they rise to the surface. Transfer them to a plate and drizzle with melted butter. For extra flavour, fry a handful of finely chopped onions in a tablespoon of butter until golden and spoon over the top. Serve immediately while warm, ideally with a little cracked pepper and a sprig of fresh herb for an elegant finish.
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