Oven baked pierogi
Pierogi in a slightly different version because they are baked in the oven. They are a great addition to red borscht or served by themselves as a snack. The basis of these baked pierogi is yeast dough filled with two types of filling: mushroom with cheese, and zucchini with carrot. After baking, the pierogi are soft, have a golden crust and a juicy vegetable filling. I encourage you to check for the following recipe for oven baked pierogi, and please enjoy.
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Ingredients for oven baked pierogi.
Pierogi dough:
- 400 g all-purpose flour + extra
- 3 g instant yeast
- 1/2 teaspoon of salt
- 220 g lukewarm milk
- 30 g melted butter
- 1 medium egg
- 1 teaspoon of crystal sugar
Additionally:
- egg for brushing the pierogi
Mushroom and cheese filling:
- 300 g sliced mushrooms
- 100 g shallot onion
- 1 big clove of garlic
- 2 tablespoons of olive oil
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 teaspoon of dry thyme
- 100 g cheese
Carrot and zucchini filling:
- 300 g unpeeled zucchini
- 150 g carrot
- 100 g red onion
- 1 teaspoon of chopped chilli pepper
- 1/2 teaspoon of sweet paprika powder
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 tablespoons of olive oil
How to make oven baked pierogi.
Zucchini and carrot filling preparation.
Pour olive oil into a pot, add diced red onion and fry for 3-4 minutes over a medium heat, stirring occasionally. Then, add grated zucchini and carrot, diced chili pepper, salt, black pepper and sweet paprika powder. Stir occasionally, and fry over a medium heat for about 15 minutes or until the juice from the vegetables has completely evaporated. Transfer the fried vegetables to a bowl and let them cool down.
Mushroom and cheese filling preparation.
Put a larger pot on the heat, pour in olive oil and warm it up. Add the diced onion, shallot, mashed garlic and fry on a medium heat for 3-4 minutes. Next, add the sliced mushrooms, salt, black pepper and thyme to the fried onion. Continue frying on a medium heat for about 12-15 minutes or until the liquid from the mushrooms has completely evaporated. Transfer the fried mushrooms to a bowl, let them cool down and combine with grated cheese.
Pierogi dough preparation and assembly of pierogi.
Pour sifted flour into a bowl of a kitchen mixer, pour in lukewarm milk, add salt, sugar, instant yeast and an egg. Knead for 30 seconds using hook attachment. After that, pour in melted but cooled butter and continue kneading the dough for 10 minutes. Transfer the kneaded yeast dough to a kitchen counter or pastry board, divide it into two parts, lightly sprinkle it with flour and roll it out thinly.
Cut out 7 centimetres in diameter circles from the dough, filling each with a filling of either mushrooms and cheese or zucchini and carrots. After filling, stick each piece of dough together to form a dumpling. Place the pierogi dumplings on a baking sheet lined with baking paper, and leave it to rise for 20 minutes. Then, brush each one with a beaten egg and prick them in several places with a toothpick. Place the pierogi in an oven preheated to 180 degrees Celsius for 18 minutes.
Good to know when making oven baked pierogi.
The given amounts of ingredients will yield approximately 55 pierogi dumplings.
All the ingredients used to prepare the yeast dough should be at room temperature.
Instead of cutting the mushrooms into slices, you can grate them on the large holes of a grater.
Do you like pierogi? If so, try our recipe for Pierogi dumplings with quark cheese.
