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PIEROGI FILLED WITH SAUERKRAUT AND MUSHROOMS (Pierogi z Kiszonej Kapusty) Recipe

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This recipe for PIEROGI FILLED WITH SAUERKRAUT AND MUSHROOMS (Pierogi z Kiszonej Kapusty) is from Globe Trotting, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the dough:
300g plain flour
1 egg
salt
warm water
For the filling:
450g sauerkraut
150g butter
1 onion
110g fresh mushrooms
sour cream to serve
Directions:
Directions:
To make the dough, sift the flour, add the egg, salt and sufficient warm water to make a loose dough which holds in shape. Divide the dough into quarters and roll out thinly. Cut out circles 8.5cm in diameter.
To make the filling, chop the sauerkraut finely and sauté in 50g of butter. Chop the onion and fry in 25g butter. Dice the mushrooms and fry in remaining butter. Mix everything together.
Place a heaped tablespoon of filling on each circle, fold over and press the edges firmly together to prevent them from opening while cooking. They should be well filled. Bring some salted water to boil and drop the pierogi (a few at a time). When they rise to the surface, turn the heat down and simmer for 5 minutes. Drain and serve with sour cream
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Another favorite of mine. Peter and I had our first try at making them and you should have seen the mess we made in the kitchen!! There is a variety of filling which you can try. Some use potatoes or mushrooms and some like it sweet and fill them with fruit. It is recommended that if you use mashed potatoes, the filling should be made at least a day in advance and refrigerated to allow it to dry.

 

 

 

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