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Mushroom Pierogi Bites

  • Author: Mushroom Canada
  • Prep Time: 30 mins
  • Cook Time: 18 mins
  • Total Time: 48 minutes
  • Yield: 40 Pierogi 1x
  • Category: Snack and Appetizers, Side Dish, Kid-Friendly
  • Method: Stove Top
  • Cuisine: European


When it comes to comfort food, pierogi are hard to beat! These mushroom and potato-filled dumplings have a delicious savoury filling that can be enjoyed as an appetizer or as a full meal. Serve with sautéed mushrooms, sour cream, and chives.



Pierogi dough:

  • 3 cups (750 mL) all-purpose flour
  • 2 cups (500 mL) full-fat (14%) sour cream


  • 1 tbsp (250 mL) salted butter
  • 1 cup (250 mL) finely chopped onion
  • 1/2 lb (8 oz) crimini mushrooms, finely chopped
  • 1/2 tsp (2 mL) each salt and pepper
  • 1 1/2 cups (375 mL) mashed potatoes
  • 1/2 cup (125 mL) shredded cheddar cheese


  • 1/2 cup (250 mL) sour cream
  • 1/4 cup (80 mL) sliced chives
  • Sautéed button mushrooms


Pierogi dough: 

  1. In a large bowl stir together flour and sour cream with a wooden spoon until the dough begins to come together.
  2. Turn the dough out onto a well-floured surface. Knead gently with your fingertips for 2 to 5 minutes taking care not to overwork it.
  3. Knead until the ingredients are blended and the dough is slightly smooth on the outside.
  4. Gather into a ball, wrap in plastic, and let rest for a minimum of 20 minutes.


  1. Melt butter in a large skillet over medium-high heat.
  2. Stir in onion and cook for 3 minutes.
  3. Mix in mushrooms, salt and pepper.
  4. Cook stirring for 5 minutes until mushrooms and onions are caramelized.
  5. In a medium-sized bowl mix together cooked mushrooms, mashed potatoes and cheese until well combined.

Making pierogi: 

  1. Using lightly floured hands, break off 1 tbsp of dough. Use a rolling pin to gently roll out 1 tbsp (15 mL) of dough into a 3-inch round disk on a well-floured surface. Repeat to make around 40 disks. Keep covered as you work so they don’t dry out.
  2. To fill, hold the dough disk flat in your palm and spoon 1 tbsp (15 mL) of filling into the centre. Fold the round in half to enclose the filling. Seal the pierogi by pinching the edges together with a fork. Set the filled pierogi on a baking sheet. Repeat the process to make around 40 pierogi in total. Keep pierogi covered until they are all filled and ready to cook.
  3. Fill a large pot with water and bring to a boil. Once the water is boiling, drop the pierogi into the water in batches of 5-8, stirring occasionally. Once they float to the top, cook for another 3 minutes. Melt butter in a non-stick skillet over medium-high heat. With a slotted spoon, remove pierogi from the boiling water. Without crowding the pan, add the drained pierogi and cook until golden brown on both sides, around 1 minute per side. Serve either as individual bites for an appetizer or in a bowl for a full meal. Garnish with sautéed button mushrooms, a dollop of sour cream and a sprinkle of diced chives.


Keywords: Pierogi, Easy Stuffed Pierogi, Mushroom Pierogi, Comfort Food, Appetizers, Savoury Mushroom Pierogi

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