Pierogi, a beloved Polish dish, are dumplings filled with a variety of ingredients, ranging from meats to vegetables. One of the most iconic variations is Pierogi z Kapustą i Grzybami, which combines sauerkraut and mushrooms, two staple ingredients in Polish cuisine. This savory filling creates a perfect balance of tangy and earthy flavors that will delight your taste buds. Whether you’re preparing a festive meal or just craving a comforting dish, these pierogi will not disappoint.
Ingredients:
2 cups all-purpose flour
1/2 teaspoon salt
1 large egg
1/2 cup warm water (more as needed)
2 tablespoons butter (melted)
2 cups sauerkraut, drained and finely chopped
1 cup mushrooms (preferably wild mushrooms or button mushrooms), finely chopped
1 medium onion, finely chopped
1 tablespoon vegetable oil
Salt and pepper, to taste
Directions:
Prepare the dough:
In a large mixing bowl, combine flour and salt. Make a well in the center and add the egg, melted butter, and warm water.
Mix everything together until a dough begins to form. Knead the dough for 5–7 minutes on a lightly floured surface, adding more flour if needed to prevent stickiness. Cover the dough with a damp cloth and let it rest for about 30 minutes.
Make the filling:
Heat the vegetable oil in a pan over medium heat. Add the chopped onion and sauté until golden brown, about 5–7 minutes.
Add the mushrooms to the pan and cook for an additional 5 minutes, or until they release their moisture and begin to brown.
Stir in the chopped sauerkraut, salt, and pepper. Cook the mixture for another 5 minutes until it is well combined and the flavors meld together. Set the filling aside to cool.
Assemble the pierogi:
Roll the dough out to about 1/8-inch thickness on a floured surface. Use a round cutter (about 3 inches in diameter) to cut circles from the dough.
Place a teaspoon of the mushroom and sauerkraut filling in the center of each dough circle.
Fold the dough over the filling to form a half-moon shape. Press the edges together tightly, crimping with a fork to seal.
Cook the pierogi:
Bring a large pot of salted water to a boil. Carefully drop the pierogi into the boiling water in batches, making sure not to overcrowd the pot.
Once they float to the surface, cook for an additional 2-3 minutes to ensure they are fully cooked. Remove them from the water with a slotted spoon.
Serve:
For an extra touch, you can sauté the cooked pierogi in a little butter until golden brown on both sides.
Serving and Storage Tips:
Serve the pierogi with a dollop of sour cream or a sprinkle of fried onions for added flavor.
Store leftover pierogi in an airtight container in the fridge for up to 3 days. They can also be frozen for longer storage. To reheat, simply sauté or boil them until hot.
Variations:
Meat filling: You can substitute the mushrooms and sauerkraut with ground meat like pork or beef for a heartier filling.
Cheese and potato filling: A vegetarian variation would be to combine mashed potatoes and cheese (such as farmer’s cheese) for a creamy and comforting filling.
Different types of mushrooms: Experiment with different types of mushrooms, such as shiitake, chanterelles, or portobello, for a variety of flavors.
FAQs:
Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough ahead of time and store it in the fridge for up to 24 hours. Make sure to wrap it tightly in plastic wrap to prevent it from drying out.
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