Mushroom and onions pierogi recipe on The Hairy Bikers’ Northern Exposure

Si and Dave make sweet and savoury Polish pierogies on The Hairy Bikers’ Northern Exposure. They make a savoury pierogi with a Mushroom, sauerkraut and onion filling and a sweet version with strawberries and raspberries.

The ingredients for the savoury version:
For the dough: 250g plain flour, plus extra for dusting, ½ tsp salt, 1 free-range egg and 2 tbsp soured cream.

For the filling: 15g dried mushrooms, 40g butter, 1 small onion, finely chopped, 150g field mushrooms, very finely chopped, 1 garlic clove, finely chopped, 200g sauerkraut (drained weight), 1 tbsp finely chopped parsley, 1 tbsp finely chopped dill, salt and freshly ground black pepper:

For the topping (optional): breadcrumbs and chopped chives.