Pierogi z Grzybami - Mushroom Pierogi

Rinse dried wild mushrooms briefly under cold water to remove dirt and debris.

Place dried mushrooms in bowl, cover with 300ml boiling water, let soak for 30-40 minutes until soft.

Drain soaked mushrooms, squeeze out excess water, reserve soaking liquid for other uses.

Chop rehydrated wild mushrooms very finely with sharp knife until almost paste-like.

Clean fresh mushrooms with damp cloth or paper towel, chop into small pieces.

Peel and dice onions finely for even cooking and texture in filling.

Heat butter in large skillet over medium-high heat until melted and foaming.

Add diced onions, sauté for 7-8 minutes stirring often until golden brown and softened.

Add chopped fresh mushrooms to onions, cook stirring occasionally for 10-12 minutes.

Continue cooking until mushrooms release all liquid and it evaporates completely, pan should be dry.

Add chopped wild mushrooms to skillet, stir well to combine all mushrooms and onions.

Season generously with salt, freshly ground black pepper, and optionally dried marjoram.

Stir in breadcrumbs to absorb any remaining moisture and help bind filling.

Cook mixture for additional 2-3 minutes stirring constantly until breadcrumbs are toasted.

Remove from heat, let filling cool to room temperature before using to prevent dough from getting soggy.

Make pierogi dough: combine flour, eggs, pinch salt, and warm water.

Knead until smooth and elastic (8-10 minutes), wrap in plastic, rest 30 minutes.

Roll out dough to 2mm thickness, cut 8cm circles.

Place heaping tablespoon of mushroom filling in center of each circle.

Fold dough over filling creating half-moon, press edges firmly to seal completely.

Ensure no air pockets remain inside - this causes pierogi to burst during cooking.

Bring large pot of salted water to gentle boil.

Add 8-10 pierogi at once, stir gently immediately after adding.

Cook until pierogi float to top, then continue boiling 2-3 minutes until puffy.

Remove with slotted spoon, drain, toss with melted butter.

Optional: Fry boiled pierogi in butter with additional caramelized onions until golden.

Serve hot garnished with crispy fried onions and fresh parsley.