👨‍🍳 Instructions

1. 1

   For the filling: Soak dried mushrooms in hot water for at least 4 hours or overnight. Drain, reserving the soaking liquid. Boil the soaked mushrooms in enough fresh water to cover for about 20 minutes. Drain, reserving the liquid, and mince finely.

2. 2

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

3. 3

   Heat 2 tablespoons of butter in a large skillet over medium heat. Add the finely chopped onion and sauté until softened, about 5 minutes.

4. 4

   Add the finely chopped fresh mushrooms to the skillet with the onions. Cook until they release their liquid and start to brown, about 5-7 minutes.

5. 5

   Add the minced rehydrated mushrooms, drained sauerkraut, vegetable broth, reserved mushroom soaking liquid (strained to remove grit), and black pepper to the skillet. Stir well.

   💡 Tip: Strain the mushroom soaking liquid carefully to avoid any sediment.
6. 6

   Cook, uncovered, stirring occasionally, until all the liquid has evaporated and the mixture is thick and paste-like, about 20-30 minutes. Stir in the remaining 3 tablespoons of butter and chopped parsley (if using). Season with salt and pepper to taste. Let the filling cool completely.

7. 7

   For the dough: In a large bowl, whisk together flour and salt. Make a well in the center and add the egg, vegetable oil, and warm water. Mix with a fork until a shaggy dough forms.

   💡 Tip: The dough should be soft but not overly sticky.
8. 8

   Turn the dough out onto a lightly floured surface and knead for 3-5 minutes until smooth and elastic. Cover with plastic wrap and let rest for at least 30 minutes.

9. 9

   Divide the dough into 3-4 portions. On a lightly floured surface, roll out one portion very thinly (about 1/8 inch or 2mm thick). Use a 2.5-3 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 in half to create a semicircle, and press the edges firmly to seal. Crimp with a fork if desired.

    💡 Tip: Ensure the edges are sealed well to prevent filling from escaping during boiling.
11. 11

    Bring a large pot of salted water to a rolling boil. Reduce heat to a gentle simmer. Carefully add pierogi in batches (about 7-10 at a time), stirring gently to prevent sticking. Cook until they float to the surface, then continue boiling for another 2-3 minutes.

12. 12

    Remove pierogi with a slotted spoon and drain well. Serve immediately with sautéed onions, sour cream, or crispy fried bacon.

    💡 Tip: For a crispier texture, pan-fry the boiled pierogi in butter until golden brown.