ReceptnaptárPierogi with sauerkraut and mushroom filling
Pierogi with sauerkraut and mushrooms are one of the traditional dishes of the Polish Christmas Eve supper, as they contain no meat. The filling is tangy and tastes of the forest, and the thin dough gently softens it. Serve them with butter or fried onions. It is worth making a large batch, since the work is the same and the pierogi freeze well.
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Ingredients
Method
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- Knead the flour, salt, oil and lukewarm water into a smooth dough, then rest it for 20 minutes.
- Drain the sauerkraut, chop it finely, then cook it until tender in just enough water to cover, about 15 minutes.
- Fry the finely chopped onion in the oil in a frying pan until translucent.
- Add the chopped mushrooms and cook for 6-7 minutes until their liquid has evaporated.
- Mix with the drained, cooled sauerkraut and season with salt and pepper.
- Roll the dough out thinly and cut out circles.
- Put a small teaspoon of filling on each circle, fold in half and press the edges together.
- Cook in plenty of boiling salted water until they rise to the surface, then for another 2-3 minutes.
- Serve drizzled with butter.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Squeeze the sauerkraut out thoroughly after cooking, because a wet filling soaks through the dough and the pierogi can easily burst open.
- If you have some, a few dried porcini lift the flavour considerably; soak them, chop them finely and cook them with the mushrooms.
- Always let the filling cool completely before putting it on the dough, because a warm filling softens the thin dough.
Frequently asked questions
Are they vegan?
The dough and the filling contain neither egg nor meat, so if you replace the butter with oil or onions fried in oil, the dish is entirely plant-based.
Are they good fried too?
Yes, you can fry the boiled pierogi on both sides in a little oil or butter. They turn crisper, and the tangy filling comes through more strongly.
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