Onken Creamy Mushroom Pierogi

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As the nights grow colder and darker, we all want something warming for dinner. Enter, Creamy Mushroom Pierogi.

Pierogi is a Polish dumpling, and it’s delectable when paired with mushrooms, some fresh herbs, and Onken Natural Set Yogurt.

It’s also a great recipe if you need to use up any leftover vegetables. Here at Twisted, we believe in really making the best of our groceries.

If you aren’t sure if your produce is still edible, we recommend checking out the Too Good To Go initiative, which encourages us to “Look, Smell, Taste, Don’t Waste,” before throwing out perfectly good food. 

Onken Natural Set Yogurt is part of the Too Good To Go initiative — so, make sure you use up every last spoonful of yogurt.

Look, Smell, Taste, Don't Waste
A campaign to end misunderstandings about date labels, and the food waste that they cause. (29 kB)

  1. Clean your worktop thoroughly and heap the flour on it. Make a deep hollow in the centre.
  2. 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.
  3. When you get to this stage start kneading with your hands. It shouldn't feel wet - if so, add more flour.
  4. Keep kneading until it's smooth and elastic, roughly ten minutes, then wrap in clingfilm and set aside for an hour.
  5. 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.
  6. 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.
  7. 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.
  8. 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,
  9. Heat the olive oil and butter until foaming and fry the pierogi on both sides until golden and crispy.
  10. Whisk the dipping sauce ingredients together and serve with the dumplings.