Onken Creamy Mushroom Pierogi

Twisted’s Polish Dumpling recipe with Mushroom Pierogis is made with creamy Oken Yoghurt to create the perfect polish dumpling.

Done in 1 hour

Serves 2

Dish by Seren Davies-Jenkins

Ingredients

Pierogi dough:

390gplain flour

1large egg

2 tspvegetable oil

1 tspfine salt

180mlwarm water

Pierogi filling:

2 tbspolive oil

3banana shallots

1garlic clove, finely chopped

1 tspflaked sea salt

500gmixed mushrooms, finely chopped

100mldry white wine

1 tbspdouble cream

2 tbspOnken Natural Set Yoghurt

A handfulfresh parsley, finely chopped

1 tbspvegetable oil

1 tbspunsalted butter

Yoghurt dip:

2 tbspOnken Natural Set Yoghurt

1 tbspsour cream

2garlic cloves, finely chopped

1 tbspfresh chives, finely chopped

Salt & freshly ground black pepper, to taste

This mushroom pierogi recipe made with creamy Oken yoghurt is the perfect twist on a family classic! Made using a super simple dough to create these perfectly filled Polish dumplings, serve them with melted butter and topped with fresh herbs.

Method

Clean your worktop thoroughly and heap the flour on it. Make a deep hollow in the centre.

Whisk together the egg, vegetable oil, the salt and water. Pour it into the centre and gradually mix in the flour from the sides until you have a rough, shaggy dough.

When you get to this stage start kneading with your hands. It shouldn't feel wet - if so, add more flour.

Keep kneading until it's smooth and elastic, roughly ten minutes, then wrap in clingfilm and set aside for an hour.

Get a large heavy bottomed saucepan and heat the olive oil until shimmering, then add the shallots and cook for 10 minutes until golden brown. Add the chopped garlic and keep cooking for a minute or so until fragrant.

Add the mushrooms and cook down until their liquid has evaporated. Add a splash of dry white wine and allow this to reduce as well, then season to taste and set aside to cool. Stir through the double cream and Onken Natural Set Yoghurt. Stir through the parsley and check the seasoning.

Roll the dough out super thin - roughly 3mm. Use a 6cm diameter cookie cutter to cut rounds of the dough out. Fill them with a tbsp of the mushroom mixture and brush the edges with water, then fold the sides over and press the edges together. Crimp with a fork.

Heat a large pan of water to a boil and cook the dumplings, allowing them to rise to the surface and cook for a further 5 minutes before removing and draining,

Heat the olive oil and butter until foaming and fry the pierogi on both sides until golden and crispy. Whisk the dipping sauce ingredients together and serve with the dumplings.