Potato and mushroom pierogy (varenyky) Potato and mushroom pierogy (varenyky)

Description

Potato and mushroom pierogy (varenyky) are savory Ukrainian dumplings with a tender vegetable filling and delicate dough. The stuffing combines boiled potatoes, fried field mushrooms and fried bulb onion, lightly seasoned with salt, ground black pepper and refined sunflower oil. This gives a rich mushroom aroma and classic home-style flavour in every bite.

The dough is made from premium wheat flour and drinking water, so it stays soft and elastic after boiling. These pierogy are a great meat-free, vegetarian-friendly option for lunch or dinner.

Serve potato and mushroom pierogy hot as a main course or hearty side dish – they are especially delicious with butter, sour cream or fried onions, and pair well with fresh salads and pickles.

Cooking method: frozen varenyky are put into boiling salted water. They are brought to a boil while stirring and cooked for 5–7 minutes. Cooked varenyky are taken out from the water and dressed to taste (with butter or sour cream).