(source: Jana Liptáková)
Preparation: Prepare the dough the same way as pierogi.
Filling: Soak mushrooms, boil until tender. Finely chop onions and fry them. Add finely chopped mushrooms and if the filling is too watery add some crumbs. Add salt and pepper. Cut out circles that are smaller than pierogi. Place the filling on each one, adhere the corners and merge the two ends of the tortellini.
Polish cuisine:
Bigos
Polish dumplings – Pierogi
Zander in Polish sauce
Red Borscht
Cheesecake (Sernik)
White borscht – Żurek
