Sauerkraut and Mushroom Pierogi

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Sauerkraut and Mushroom Pierogi

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

These classic Polish half-moon-shaped dumplings combine the flavors of mushrooms and sauerkraut. They are lightly poached, then fried until golden. If desired, fry pierogis with chopped bacon. For an attractive appearance, crimp edges with a fork. Serve with applesauce and sour cream.

 

 

 

Cuisine: Poland

 

 

 

Prep Time: 45 Minutes

 

 

 

Cooking Time: 10 Minutes

 

 

 

Yield: 4 Servings

 

 

 

Source: EthnicGrocer

 

 

 

 

 

 

 

 

Ingredients - (Click on a shopping cart to view an individual product. Click "View all recipe products" to see all recipe products.)

 

 

 

 

 

 

 

 

 

 

 

2 1/2

cup(s)

Sauerkraut, rinsed and drained

 

 

 

4

ounce(s)

Dried white mushrooms

 

 

 

1/2

teaspoon(s)

Sea salt

 

 

 

 

 

Sour cream, for accompaniment

 

 

 

1/2

cup(s)

Onion, chopped

 

 

 

1

 

Hard-boiled egg, chopped

 

 

 

2

tablespoon(s)

Sour cream

 

 

 

2

cup(s)

All-purpose flour

 

 

 

2

 

Eggs

 

 

 

1/3

cup(s)

Water

 

 

 

 

 

Butter, for frying

 

 

 

 

 

 

 

 

Instructions

 

Soak mushrooms in warm water for about 25 minutes; drain liquid, and slice. Sauté onions and mushrooms in butter. Stir in sauerkraut and pepper. Fry until sauerkraut is golden. Add chopped egg and sour cream. Mix and reserve. Prepare the dough. Mound flour on a clean work surface, with a well in the center. Drop eggs and salt into well. Add water. Working from center to outside of mound, mix flour into liquid in center with one hand and keep dough mounded with the other. Knead until well mixed and firm. Cover dough with a warm towel and let rest 10 minutes. Meanwhile, boil a pot of water. Divide dough into halves. Roll out half of the dough on a floured surface as thinly as possible. Cut into 3-inch rounds with a biscuit cutter. Place a small bit of filling to one side of the center of a dough round. Moisten edges with a bit of water, fold over and pinch edges together. Be sure they are sealed well or the filling will leak out. Drop pierogi into boiling water. Cook gently 3-5 minutes, or until they float. Lift out of water with perforated spoon, pat dry, and drop them into a frying pan with butter. Fry until golden. Serve with applesauce and sour cream. Send and receive Hotmail on your mobile device: Click Here