Classics · Polish

Pierogi
with Sauerkraut and Mushrooms

Pierogi with Sauerkraut and Mushrooms
Time
1h 30'
+ 1h chilling
Diff.
medium
Kcal
420
/ serving
Servings
6
Gather 14 ingredients before cooking
Scale
Units
01 You'll need check when you have it
02 To finish last minute: ~60 min window
Step 01 of 08

Soak the mushrooms

30 g

Pour a cup of hot water over dried mushrooms (preferably porcini) (30 g) and leave for 30 minutes. Do not throw away the soaking water — it's concentrated mushroom flavor.

Step 02 of 08

Cook the sauerkraut

700 g
2 szt
3 szt

Squeeze juice out of sauerkraut (700 g) and chop coarsely. Put in a pot, cover with water. Add bay leaf (2 szt) and allspice berries (3 szt). Cook covered for 40 minutes until soft.

Tip
If the sauerkraut is very sour, rinse it under cold water first. Otherwise the filling will be inedible.
Step 03 of 08

Cook the mushrooms

30 g

Transfer dried mushrooms (preferably porcini) (30 g) with the soaking water to a small pot. Simmer for 20 minutes. Drain (save the liquid for soup or discard), then chop the mushrooms finely.

Step 04 of 08

Make the dough

500 g
250 ml
2 łyżka
1 łyżeczka

Put wheat flour (500 g) in a bowl with salt (1 łyżeczka). Add hot water (250 ml) and oil (2 łyżka). Mix with a spoon, then knead on a counter for 8-10 minutes until smooth and elastic. Cover with a bowl and rest for 30 minutes.

Tip
Hot (not boiling) water makes the dough more pliable and easier to roll out thin.
Step 05 of 08

Make the filling

2 szt
50 g
700 g
30 g
1 łyżeczka
1 łyżeczka

Dice onion (2 szt) finely. Melt butter (50 g) in a pan and fry the onion on medium heat for 8 minutes until golden. Squeeze water from the cooked sauerkraut and chop finely. Add sauerkraut and dried mushrooms (preferably porcini) (30 g) to the onion. Fry for 5 minutes, stirring. Season with salt (1 łyżeczka) and ground black pepper (1 łyżeczka). Cool completely.

Tip
The filling must be cold, otherwise it will soak the dough and the pierogi will fall apart.
Step 06 of 08

Form the pierogi

500 g

Divide dough into 3 parts (keep the rest under a bowl so it doesn't dry out). Roll thin on a wheat flour (500 g)-dusted surface — about 2 mm thick. Cut circles with a 7-8 cm glass. Put a teaspoon of filling in the center of each. Fold in half and press the edges firmly with your fingers. Place finished pierogi on a flour-dusted cloth.

Tip
Edges must be dry — if dough doesn't seal well, dip your finger in water. If it slips while sealing, dust with flour.
Step 07 of 08

Boil the pierogi

Bring a large pot of salted water to a boil. Drop pierogi in batches of 10-12 so they don't stick. Once they float to the surface, cook for 3 more minutes. Remove with a slotted spoon.

Warning
Don't dump all pierogi in at once — water temperature drops and they will fall apart.
Step 08 of 08

Topping and serving

50 g
1 szt

Dice onion for topping (1 szt) finely. Melt butter for serving (50 g) in a pan and fry the onion on medium heat for 10 minutes until golden brown. Pour the buttery onion over the boiled pierogi.

Pierogi with Sauerkraut and Mushrooms
Bon appétit

How did it turn out?

Enjoy — now it's a matter of patience and a good table.

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