Pierogi z Pieczarkami i Boczkiem (Pierogi with Mushrooms and Bacon)

Pierogi is a traditional Polish dish that has become a favorite across many countries. These delightful dumplings are filled with various ingredients, from sweet fruits to savory fillings. One of the most popular variations is pierogi with mushrooms and bacon, offering a savory and hearty meal. This recipe combines earthy mushrooms with crispy bacon, creating a comforting dish perfect for lunch, dinner, or a special occasion. Whether served with a dollop of sour cream or a sprinkle of fresh herbs, these pierogi are sure to impress.

Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup warm water
• 1 large egg
• 1 tablespoon butter
• 2 tablespoons vegetable oil
• 200g fresh mushrooms (preferably button or cremini), finely chopped
• 150g bacon, diced
• 1 medium onion, finely chopped
• Salt and pepper to taste
• Fresh parsley for garnish (optional)
• Sour cream for serving (optional)

Directions:

1. Prepare the dough: In a large bowl, combine flour and salt. Create a well in the center and add the egg, warm water, and melted butter. Mix until the dough begins to come together, then knead on a floured surface for about 5-7 minutes until smooth and elastic. Cover with a kitchen towel and set aside for 30 minutes.
2. Prepare the filling: Heat a pan over medium heat and cook the diced bacon until crispy. Remove the bacon and set it aside. In the same pan, sauté the chopped onions until soft and translucent. Add the chopped mushrooms and cook for another 5-7 minutes, until the mushrooms release their moisture and become tender. Season with salt and pepper, then stir in the cooked bacon. Let the filling cool.
3. Form the pierogi: Roll out the dough on a floured surface until it is about 1/8-inch thick. Using a round cutter (a glass works well), cut out circles from the dough. Place a small spoonful of the filling in the center of each circle. Fold the dough over to form a half-moon shape, and press the edges together tightly to seal.
4. Cook the pierogi: Bring a large pot of salted water to a boil. Gently drop the pierogi into the boiling water and cook for 4-5 minutes, or until they float to the surface. Use a slotted spoon to remove them from the water.
5. Optional step – Fry the pierogi: For extra flavor, heat a bit of vegetable oil in a skillet and fry the cooked pierogi for 2-3 minutes on each side until golden and crispy.
   
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