Mushroom Mini Pierogi (Polish Baked Dumplings)

Pierogi Ruskie

Pierogi Ruskie

By Cat, June 2014 (Photo, right, from Wikimedia Commons)

Pierogi are the national dish of Poland, but similar savory pastries or dumplings are common throughout Eastern Europe and Russia (2). I first learned about this wonderful dish from The Vegetarian Epicure, by Anna Thomas (1), from which this recipe is adapted.

Most are boiled or fried (Pierogi Ruski is an example), but these are baked.

Mushroom Pierogi Filling for Mini-Pierogi

I include instructions for rolling, shaping, filling and baking the pierogi for the mini size. If you want to make a standard size pierogi, see Cream Cheese Pierogi Pastry for shaping instructions.

Makes enough for 35 mini pierogi. I have not tested this.


  • 1 recipe Cream Cheese Pierogi Pastry
  • 3 oz  dried mushrooms (weighed before soaking)
  • 1 large onion
  • 3 Tbsp butter
  • 2 slices dry black bread
  • 2 tsp dill
  • 2 hard-boiled eggs
  • Unrefined sea salt and freshly ground black pepper, to taste
  • 2 – 3 Tbsp sour cream (optional)
  • 1 egg, beaten with 1 tsp water (for brushing pastry)
  • saucepan (for boiling eggs)
  • medium bowl (for soaking mushrooms)
  • cheesecloth
  • food chopper (optional but handy)
  • cast iron skillet


Prepare pastry

Prepare Cream Cheese Pierogi Pastry, through the steps of the “Make pierogi dough” section. The instructions to shape, fill and bake the pierogi are provided below.


  1. Cook eggs by hard-boil method; see Soft- or Hard-Boiled Eggs for instructions. Remove shell then press the egg through a sieve or mash with a fork. Set aside.
  2. Meanwhile, chop union fine; set aside
  3. Soak mushrooms for 30 minutes in warm water or wine until soft. Alternately, cook in boiling water or wine 2 – 5 minutes, until soft. Strain in mesh strainer or cheesecloth, reserving the liquid.
  4. Soak the dry bread in mushroom water, then chop by hand or with food chopper.
  5. Wash shrooms carefully, one at a time, to get rid of every bit of dirt. Chop coarsely by hand or in a food chopper.
  6. Place butter in skillet and heat over medium-low setting. Sauté chopped onion and mushrooms in butter; add chopped bread along with dill and stir to combine. Season to taste with salt and pepper, while continuing to sauté the mixture.
  7. Add mashed/sieved egg and stir into sautéing mixture. Adjust seasoning again. If you want a milder flavor, add the sour cream. Either way, sauté about 10 minutes more. Remove from heat and allow to cool to room temperature before using to fill the pierogi.

Shape and fill mini pierogi

  1. Combine the egg and water in a small bowl; beat with a fork. Set aside.
  2. Flour a board with a little of the flour; dust the rolling pin as well (or dust a pastry cloth and rolling pin cover with flour).
  3. Roll out dough to about ⅛” thickness, testing now and then to be sure it is not sticking to the rolling surface. Then cut dough into squares about 2 ½” in size.
  4. Put a teaspoon-full of filling (for mini-pierogi) onto each square.
  5. Moisten exposed edges of pastry with the beaten egg. Bring the 4 corners up to meet in the center. Seal edges very carefully, as they tend to come apart while baking unless sealed well. Place each on lightly buttered baking sheet.


  1. When all are made, brush tops with more of the beaten egg.
  2. Bake in preheated oven about 15 – 2o minutes (for the mini pierogi); larger pierogi may need more time, up to 35 minutes.
  3. Remove from oven and serve hot, or let cool before serving.


  1. The Vegetarian Epicure, by Anna Thomas
  2. Wikipedia on Pierogi (

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