Crunchy fried Christmas Eve pierogi with dried mushrooms

January goes so fast. I must admit it is not my favourite month, well whole winter is not my favourite season. Maybe one day I will be able to check if I can live without it, but in the meantime I just can try to survive it. I think about long summer days, even if they are not hot, we are in Ireland after all, but at least you don’t have to have your lamp on at 11 in the morning.
Anyway I’m surrounded with cookbooks and recipes and don’t know how to decide what I really want to eat. But I have been good this year. I read more about the food, eat more fruits and try to incorporate more veggies. I read a novel and try to refresh my Italian. I also make sure I give myself a break, after all life is about being happy not chasing the perfection.
So please forgive me the christmasy photo. But it is one of the recipes I need write down for myself.
Last year I told you about Polish Christmas tradition. I like making my own traditions, but this recipe is really good and brings me a memories of shaping pierogi each Christmas Eve.
But you can use it as a great party snack, as this time you don’t cook pierogi just fry them on a pan (or bake them).
They are crunchy little things you can easily grab in your hand and eat it.
The filling is up to you really, there are endless combinations, just remember to choose precooked stuffings as they pierogi quickly.
Other pierogi recipes:

pierogi-christmasCrunchy fried Christmas Eve pierogi with dried mushrooms


  • 2 cups flour
  • 1 pinch salt
  • 1/2 cup water
  • 100 g dried mushrooms
  • 1 onion, chopped
  • salt
  • pepper
Dough: Sieve the flour into a bowl. Add pinch of salt and 2/3 of water. Mix together adding gradually the remaining water until the dough comes together. Knead until you get a firm and smooth dough. Cover the dough with a cling film and leave in a fridge for an hour.

Filling: Soak mushrooms in water overnight or you can boil them for 15 minutes. Leave to cool down. Drain off the water (you can use the liquid to make a sauce or soup) and grind it or chop it very finely.
Season generously with pepper and salt.
Fry onion until soften. Mix with mushrooms.

Split the dough into a few smaller parts and roll it very thin.
If you have a pasta roller, use it.
Cut it with a glass or a round cookie cutter.
Place a small spoonful of the filling into the centre of each round.
Fold over, and press together.
If the dough doesn’t want to stick brush the edges with water.
To make nice seal just pinch it with your thumb and index finger. Repeat procedure with the remaining dough.
Fry them until golden on a non-stick pan using some butter or oil.