Name: Pierogi with Sauerkraut and Mushrooms
Prep time: 1 h 20 min
Cook time: 25 min
Total time: 1 h 45 min
Yield: 4 portions
Ingredients: 500 g plain flour; 250 ml water; 1 teaspoon salt; 1 tablespoon sunflower oil; 400 g sauerkraut; 30 g dried mushrooms; 200 ml water; 1 pc onion; 2 cloves garlic; 2 pcs bay leaves; 4 pcs allspice; sunflower oil; butter; salt; black pepper; caster sugar; 1 teaspoon salt; 3 l water; 4 tablespoons sour cream; parsley

Step by step process

Preparation

1
Pierogi with sauerkraut start with the filling: soak the dried mushrooms in hot water for 20-30 minutes. Drain them, reserve the soaking liquid, and finely chop the mushrooms.
TIP:
Soak dried mushrooms in hot water for 20-30 minutes, drain them, and use the soaking liquid in soups or sauces. Slice the mushrooms into small pieces.
2
Thoroughly squeeze excess liquid from the sauerkraut and chop it finely.
3
Peel and finely chop the onion. Crush or finely chop the garlic.
4
Put the flour into a bowl, add salt and oil, then gradually pour in the warm water and knead into a smooth, elastic dough. Dust with a little flour if needed. Cover and let the dough rest for 30 minutes.
TIP:
After kneading, let the dough rest for 15-30 minutes covered, so the flour can hydrate and the gluten can relax. The dough will then be more elastic and easier to work with.
5
Heat a little oil or butter in a pan, sauté the onion until golden, then add the garlic and fry briefly until fragrant. Add the chopped sauerkraut, bay leaf, allspice berries, and the drained chopped mushrooms. Pour in some of the reserved mushroom soaking liquid and simmer over low heat for 15-20 minutes, until the liquid evaporates and the filling softens. Season with salt, pepper, and a pinch of sugar. Remove the bay leaf and whole allspice berries, and let the filling cool completely.

Shaping and cooking

6
Divide the dough into two portions and roll out each into a thin sheet about 2 mm thick. The dough should be translucent but not tear.
7
Cut out circles about 7-8 cm in diameter. Place roughly a teaspoon of the cooled filling in the center of each circle (do not overfill to avoid leakage) and press the edges firmly together. Seal the edges well and, if desired, crimp decoratively so the pierogi do not open during cooking.
8
Bring salted water to a boil in a large pot. Add the pierogi in batches and gently stir to prevent sticking.
9
Cook for 2-3 minutes after the pierogi rise to the surface. Remove them with a slotted spoon and drain.
10
Melt butter in a pan and fry the pierogi quickly on both sides until golden and crisp. Keep the cooked pierogi warm and repeat until all are done.

Serving

11
Serve the hot pierogi with a spoonful of sour cream and chopped parsley on top.
12
For extra flavor, drizzle a teaspoon of melted butter over them just before serving.