Pierogi with sauerkraut and mushroom filling

    (7)
    1 hour 45 min

    Great recipe for Polish traditional pierogi filled with sauerkraut and dried mushrooms. Packed full of flavour and delicous, not only for Christmas Eve dinner.


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    Ingredients
    Serves: 5 

    • Filling
    • 1(30g) packet dried mushrooms
    • 1 tablespoon olive oil
    • 1 onion, minced
    • 300g sauerkraut
    • salt and pepper to taste
    • Dough
    • 500g plain flour
    • 235ml warm water
    • 1 egg

    Method
    Prep:1hr  ›  Cook:45min  ›  Ready in:1hr45min 

    1. In a saucepan, cover the dried mushrooms with 250ml water. Simmer until tender. Drain but reserve the broth. Chop.
    2. In another saucepan, heat the olive oil and saute the onion. Drain the sauerkraut (if it is too sour first rinse well and drain) and chop. Add to the saucepan. Stir in chopped mushrooms, mix well, season with salt and pepper to taste. Pour in the mushroom broth, cover and simmer for 15 to 20 minutes until water has evaporated and sauerkraut is soft. If the sauerkraut is soft before the water evaporates, you can just drain it.
    3. For the dough

    4. In a mixing bowl, pour the flour, make a well in the centre and add the egg. Gradually, pour in water, 1 tablespoon at a time, until a dough forms, stirring constantly with your hands. Knead well, continuing to add more water as needed. Knead until dough is soft and smooth.
    5. On a lightly floured surface, roll out the dough 3mm thick and cut out circles with a glass. Place 1 teaspoon filling in the centre of each circle, fold dough over the filling and pinch the edges together to seal. Set aside and cover with a clean kitchen towel so they don't dry out.
    6. Bring a large pot of salted water to the boil. Drop pierogi in batches into simmering water and stir gently with a wooden spoon so they do not stick to the bottom. Cook until they float to the surface, 7 to 10 minutes. Remove with a slotted spoon or strainer and pour over some melted butter so they do not stick together.

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    Reviews & ratings
    Average global rating:
    (7)

    Reviews in English (2)

    by
    0

    oh my!! this is the exact recipe my grandmother,, 100% polish decent.. taught me,, from my Great-grandmother, who immigrated from Poland!!. the only diffrence though, is she made her saur kraut by frying it in the butter with caraway seed, and equal parts vinegar and sugar, sort of a sweet saur kraut. its been a family tradition, and all time favorite. thanx so much,, apfel,,, this is the first recipe ive seen using kraut, and was told this was NOT a true Polish recipe. Glad to have my great grandmother validated. our tradition calls for the pierogi to be boiled til cooked through, then served warm with bacon crumbles with bread crumbs spread over them. we have never had them with sour cream, but I had to try and it was delicious!!  -  15 Nov 2017  (Review from Allrecipes US | Canada)

    by
    0

    Pierogis have been a family tradition since my great grandmother started making them in the mid 1900s! The best way to make the dough is to just use flour and water, no egg. I do use an egg yolk to seal the edges of the pierogi before closing them up.  -  15 Nov 2017  (Review from Allrecipes US | Canada)