Pierogi z Kapustą i Grzybami
Traditional Polish dumplings filled with a savory mixture of sauerkraut and mushrooms. These pierogi offer a delightful balance of tangy, earthy flavors and are typically served boiled and pan-fried with onions or bacon.
🧂 Ingredients
- 360 g All-purpose flour(plus more for dusting)
- 240 ml Hot water(not boiling)
- 1 Large egg
- 0.75 tsp Salt
- 1 tsp Vegetable oil(for dough)
- 30 g Dried wild mushrooms(such as porcini)
- 1 large Onion(finely chopped)
- 250 g Mushrooms(button or portobello, finely chopped)
- 300 g Sauerkraut(drained weight, rinsed and well-drained)
- 15 g Butter(for filling)
- 2 tbsp Vegetable oil(for filling)
- 0.25 tsp Black pepper(to taste)
- 2 large Onions(sliced, for topping)
- 20 g Butter(for topping)
👨🍳 Instructions
- 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
Rinse the sauerkraut under cold water and drain very well. Squeeze out any excess liquid.
- 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
Add the chopped fresh mushrooms and cook for another 5-7 minutes until they release their liquid and start to brown.
- 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
Season the filling with salt and black pepper to taste. Let the filling cool completely.
- 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
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
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
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
Place the formed pierogi on a lightly floured baking sheet, ensuring they don't touch. Repeat with the remaining dough and filling.
- 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
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
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
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.
💡 Pro Tips
- ✓Ensure the filling is completely dry to prevent soggy pierogi.
- ✓Knead the dough well for a tender, pliable texture.
- ✓Don't overfill the pierogi, as this makes them difficult to seal.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a tablespoon of tomato paste to the filling for a richer flavor.
- Incorporate finely chopped dill or parsley into the filling.
- Serve with a dollop of sour cream or crispy fried bacon.