Golden chanterelles, fragrant herbs, and soft handmade dough, this Chanterelle Dumplings recipe is pure comfort with a hint of the wild. The filling blends the deep, woodsy flavor of mushrooms with thyme, rosemary, and, if you fancy a Polish twist, a touch of smoky oscypek cheese. It’s the kind of dish that feels just right for a slow weekend in the kitchen or a special dinner that calls for something rustic yet a little bit memorable.

For the dough:

800g flour
300ml warm water
4tbsp olive oil
Pinch of salt

For the filling:

1kg fresh chanterelle mushrooms
2 cubes mushroom stock (made with wild porcini)
2 shallots
2 cloves garlic
80ml olive oil
1 sprig thyme
1 sprig rosemary
2 onions
200g smoked bacon
Black pepper for tast
300g smoked oscypek cheese (optional for a Polish twist)

Step-by-step preparation

Prepare the filling
Heat the olive oil in a large pan over medium heat. Add finely chopped garlic and shallots, then toss in the cleaned and dried chanterelles. Cook briefly, and when the mushrooms release their moisture, stir in the mushroom stock cubes. Let the liquid evaporate, then season with chopped rosemary, thyme, and black pepper. Remove from heat, cool slightly, then chop the mushrooms and mix with grated oscypek (if using). Put aside.
Make the dough
Place the flour in a large bowl and mix in the warm water, olive oil, and a pinch of salt. Knead until smooth and elastic, adding a little more water if too dry, or extra flour if too sticky. Shape into smaller balls, wrap in cling film, and let rest for 1 hour.
Shape the dumplings
On a floured surface, roll out each ball of dough into thin sheets (around 2mm thick). Cut out circles with a glass or pastry cutter. Spoon a little filling into the center of each circle, lightly brush the edges with water, and seal firmly, pressing with a fork for a decorative edge.
Cook the dumplings
Bring a large pot of lightly salted water to a gentle boil. Drop in the dumplings in batches and cook for a few minutes until they float to the surface. Remove with a slotted spoon.
Serve
In a separate pan, fry diced onions with bacon until golden and crispy. Spoon over the hot dumplings before serving.

Serving ideas

These dumplings are delicious with a simple side of young cabbage salad, pickled cucumbers, or topped with crispy bacon bits. For a surprising touch, try pairing them with dried fruits such as cranberries or raisins for a sweet-salty balance. A spoonful of sour cream or natural yogurt also works beautifully.

Serving Suggestions and Tips for Your Chanterelle Dumplings Recipe

Serve your Chanterelle Dumplings hot, ideally topped with golden fried onions cooked in butter or lard, or crispy pork cracklings for extra flavor.
These dumplings go wonderfully with fresh vegetable sides, such as shredded white cabbage salad, carrot slaw, or leek salad.
For added texture, sprinkle with toasted breadcrumbs or Parmesan cheese. A drizzle of browned butter (beurre noisette) is also a delicious finishing touch.
If you’re passionate about making pierogi often, consider investing in a special dough cutter and crescent-shaped pierogi maker. These tools speed up the process and help you prepare larger batches quickly.
Chanterelle dumplings with bacon offer a rich and original aroma, perfect for autumn menus. They freeze well, so make extra during the mushroom season. Just be sure to cool them thoroughly and freeze in a single layer so the dough edges don’t stick together.
Boost the flavor of the chanterelle filling by adding finely chopped fresh parsley. Other herbs and spices that complement the delicate, peppery chanterelle flavour include thyme, rosemary, marjoram, and mild paprika.
There’s no need to pre-cook chanterelles before frying, especially since they’ll continue to cook with cream or broth. Blanching is only necessary if you plan to freeze or pickle the mushrooms.

Tradition and Variations

Dumplings have long been a cornerstone of Central and Eastern European cuisine, cherished not only for their comforting taste but also for the memories they bring to mind – family gatherings, seasonal celebrations and the joy of cooking together. This Chanterelle Dumplings recipe captures the heart of that tradition, showcasing the wild chanterelle mushroom, which is often foraged fresh from Polish forests in late summer and early fall.

While the classic filling centers on chanterelles, you’ll find regional variations that add ingredients like potatoes, quark cheese dumplings, or sauerkraut, giving each family’s recipe its own unique character. Adding smoked oscypek cheese here is a beautiful nod to the mountainous regions of Poland, where smoky, tangy flavors complement the natural earthiness of the mushrooms.

For those who love experimenting, this Chanterelle Dumplings recipe is a great base to customise. Try adding caramelised onions for sweetness, a splash of cream to the filling for richness, or a pinch of nutmeg for warmth. No matter the variation, these dumplings bring the forest to your plate and warmth to your heart.

In Poland, pierogi have been a beloved dish for centuries, appearing at festive tables and everyday meals alike. The version with chanterelles, known as pierogi z kurkami, is especially popular in late summer, when mushroom foraging is in full swing. Chanterelles are considered one of the most prized wild mushrooms in Polish cuisine, valued not only for their golden color but also their slightly peppery, nutty taste. Adding oscypek cheese, a smoky sheep’s milk delicacy from the Tatra Mountains, is a regional twist that turns this humble dish into a true mountain specialty.

Whether you serve them with bacon and onion, or keep them vegetarian with herbs and cheese, this Chanterelle Dumplings recipe is a delicious way to bring the taste of Poland’s forests into your kitchen.