Pierogi with Potatoes and Mushrooms

Prepare the ingredients. Prepare all the ingredients and bring water to a boil - we will use part of it for the dough and the mushrooms, and leave the rest on the stove 👩‍🍳✨

Soak the mushrooms. Pour hot water over the mushrooms and let them soak for about 10-15 minutes, until they soften 🍄‍🟫

Make the dough. Put the plain flour, a pinch of salt, a spoonful of oil and about 70 ml of hot water per portion into a bowl. Work into a smooth dough and knead for at least 3 minutes, adding a drop of water if needed. Wrap the finished dough in cling film and chill in the refrigerator for about 15-20 minutes.

Cut the potatoes. Peel the potatoes and cut them into smaller cubes 🥔

Cook the potatoes. Put the potatoes into salted water over medium heat and cook for 5-10 minutes, until softened 🥔

Cut the onion. Meanwhile, cut the onion into small cubes 🧅

Cut the garlic. Finely chop the garlic 🧄

Chop the mushrooms. Drain the soaked mushrooms and finely chop them 🍄‍🟫

Sweat the onion until translucent. Sweat the onion in butter or oil over medium heat for about 2-3 minutes, until translucent 🧅

Add the potatoes, mushrooms and garlic. Add the cooked potatoes, chopped garlic and chopped mushrooms, season with salt and pepper, and mix everything together so the filling combines well 🥔🍄‍🟫

Roll out the dough. Take the dough out of the refrigerator and roll it out into a sheet about 2 mm thick. Use a glass or a cutter to cut out circles.

Shape the pierogi. Place a teaspoon of filling in the center of each circle, fold in half into the shape of a pierogi, and press the edges firmly together so they do not open during cooking (you can help yourself with moistened fingers).

Cook the pierogi. Place the pierogi into boiling salted water and cook over medium heat for 3-5 minutes, until they float to the surface. Then remove them and drizzle with oil so they do not stick together 🍲

Serve. Serve the pierogi with sour cream and optionally sprinkle with dill 🍽️✨