Method

1. For the filling; drain the softened mushrooms, retaining the soaking liquor and chop finely.

2. Pour the water used for soaking the mushrooms into a saucepan and simmer the cabbage over a low heat for 30 minutes. Drain and chop the cabbage even finer.

3. Heat 1 tablespoon of the butter in a frying pan and fry the cabbage and mushrooms for a minute or so. Remove the cabbage and mushrooms from the pan and set aside. Add another tablespoon of butter to the pan and fry the onions until softened, but not browned. Add the onions to the cabbage and leave to cool. Season with salt and pepper, to taste.

4. For the dough: stir the flour and hot water together in a mixing bowl and leave to cool. Stir in the egg and season with salt and pepper, to taste. Using your hands, knead the dough until smooth (do take care not to over-work it though) and then roll to about 2mm.

5. Using the rim of a small jam jar, cut circles from the dough. Place a small amount of the filling onto one side of each of the dough circles, fold over the dough to make half circles and use a little water to stick together the edges. Set aside.

6. To serve: heat the butter in a pan, add the onion and bacon and fry until golden-brown.

7. While the onion and bacon are frying, cook the pierogi. Lower the parcels into a saucepan of boiling salted water and when they begin to float to the surface, leave to simmer for 1 minute more and then drain.

8. Serve the pierogi with the fried chopped onion and bacon.