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Pierogi with sauerkraut and mushroom Recipe

Polish · Main course · 90 min total

These Polish dumplings are filled with a savory mixture of sauerkraut and mushrooms, then boiled and pan-fried until golden. Serve with sour cream for a classic comfort food.

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 large egg
• 1/2 cup warm water
• 2 tablespoons vegetable oil
• 1 cup sauerkraut, drained and chopped
• 1 cup dried wild mushrooms (or button mushrooms)
• 1 medium onion, finely chopped
• 2 tablespoons butter
• Salt and pepper to taste
• 1 tablespoon vegetable oil (for frying)

Instructions

1. Soak dried mushrooms in hot water for 20 minutes, then drain and chop finely. If using fresh mushrooms, chop finely.
2. In a skillet, melt 1 tablespoon butter over medium heat. Add onion and cook until soft, about 5 minutes. Add mushrooms and cook for another 5 minutes. Stir in sauerkraut, season with salt and pepper, and cook for 5 minutes. Remove from heat and let cool.
3. For dough: In a large bowl, mix flour and salt. Make a well, add egg, oil, and warm water. Knead until smooth, about 5 minutes. Cover and rest for 30 minutes.
4. Roll out dough on floured surface to 1/8-inch thickness. Cut into 3-inch circles.
5. Place a teaspoon of filling in center of each circle. Fold over and press edges to seal, crimping with a fork.
6. Bring a large pot of salted water to a boil. Cook pierogi in batches for 3-4 minutes until they float. Remove with slotted spoon.
7. Heat 1 tablespoon oil and 1 tablespoon butter in a skillet. Fry boiled pierogi until golden on each side, about 3 minutes per side.
8. Serve hot with sour cream.

Tips

• Pierogi can be frozen after boiling; place on a baking sheet, freeze, then transfer to a bag. Fry directly from frozen.
• For a vegetarian version, use mushroom broth instead of water in dough if desired.
• Leftover filling can be used as a spread on toast.

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