👨‍🍳 조리법

1. 1

   For the filling: Soak dried mushrooms in boiling water for at least 30 minutes until softened. Drain, reserving the soaking liquid. Mince the rehydrated mushrooms.

2. 2

   Rinse the sauerkraut under cold water and drain very well. Squeeze out any excess liquid.

3. 3

   Heat 2 tbsp vegetable oil and 15g butter in a large frying pan over medium heat. Add the finely chopped onion and sauté until softened, about 5 minutes.

4. 4

   Add the chopped fresh mushrooms and cook for another 5-7 minutes until they release their liquid and start to brown.

5. 5

   Add the drained sauerkraut and minced dried mushrooms to the pan. Stir in the reserved mushroom soaking liquid (use only the liquid, not any sediment). Cook for about 10-15 minutes, stirring occasionally, until the mixture is relatively dry and well combined.

6. 6

   Season the filling with salt and black pepper to taste. Let the filling cool completely.

7. 7

   For the dough: In a large bowl, combine flour and salt. Make a well in the center and add the egg, 1 tsp vegetable oil, and about half of the hot water. Mix with a fork, gradually adding more hot water until a soft, cohesive dough forms.

8. 8

   Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Cover with plastic wrap and let rest for at least 30 minutes.

9. 9

   Divide the dough into 2-3 portions. Roll out one portion thinly (about 2-3mm thick) on a floured surface. Use a 7-8 cm (3 inch) round cutter to cut out circles.

10. 10

    Place about 1 teaspoon of the cooled filling in the center of each dough circle. Moisten the edges of the dough with water. Fold the dough over the filling to form a half-moon shape, pressing the edges firmly to seal.

11. 11

    Place the formed pierogi on a lightly floured baking sheet, ensuring they don't touch. Repeat with the remaining dough and filling.

12. 12

    Bring a large pot of salted water to a rolling boil. Gently add the pierogi in batches (about 8-10 at a time). Stir gently to prevent sticking.

13. 13

    Cook the pierogi until they float to the surface, then continue boiling for another 3-4 minutes. Remove with a slotted spoon and drain.

14. 14

    For the topping: While the pierogi are boiling, melt 20g butter in a frying pan over medium heat. Add the sliced onions and cook until golden brown and caramelized, about 10-15 minutes.

15. 15

    Serve the boiled pierogi immediately, topped with the sautéed onions and a little extra butter, or pan-fry them in butter until golden brown for a crispier texture.