Polish pierogi with sauerkraut and mushroom filling

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Johanna

Johanna

“Polish pierogi are a wonderful dish for Christmas evening or any other holiday, and the filling varies from region to region. This recipes presents a vegetarian option that you can easily turn vegan by leaving out the egg.”

Difficulty

Easy 👌
50
min.
Preparation
0
min.
Baking
30
min.
Resting

Ingredients

Servings:-30+
150 g sauerkraut
200 g brown mushrooms
250 g flour
egg
¼ tsp salt
4½ tbsp vegetable oil
100 ml water (warm)
onions
20 g parsley
bay leaves
50 g clarified butter
100 g light crème fraîche
salt
pepper
flour (for dusting)
Metric
Imperial

Utensils

  • bowl (large)
  • hand mixer with dough hook
  • cutting board
  • knife
  • frying pan
  • rolling pin
  • glass
  • pot (large)
  • slotted spoon

Nutrition per serving

Cal
62
Protein
1g
Fat
3g
Carb
6g

Step 1/6

Add flour, egg, salt, and some vegetable oil to a large bowl and start to combine using a hand mixer with dough hooks. Add water and keep mixing until all ingredients come together, then knead by hand for approx. 8 – 10 min. The dough should be shiny and smooth. Let it rest in the bowl at room temperature for approx. 30 min.
  • 250 flour
  • 1 egg
  • ¼ tsp salt
  • ½ tbsp vegetable oil
  • 100 ml water (warm)
  • bowl (large)
  • hand mixer with dough hook

Add flour, egg, salt, and some vegetable oil to a large bowl and start to combine using a hand mixer with dough hooks. Add water and keep mixing until all ingredients come together, then knead by hand for approx. 8 – 10 min. The dough should be shiny and smooth. Let it rest in the bowl at room temperature for approx. 30 min.

Step 2/6

In the meantime, peel and finely dice onions and brown mushrooms. Finely chop parsley and sauerkraut.
  • 2 onions
  • 200 brown mushrooms
  • 20 parsley
  • 150 sauerkraut
  • cutting board
  • knife

In the meantime, peel and finely dice onions and brown mushrooms. Finely chop parsley and sauerkraut.

Step 3/6

Heat remaining vegetable oil in a frying pan and fry brown mushrooms for approx. 4 – 5 min. Add onions and keep frying until they are softened and pale golden in color. Add sauerkraut and season with salt and pepper to taste.
  • 4 tbsp vegetable oil
  • salt
  • pepper
  • frying pan

Heat remaining vegetable oil in a frying pan and fry brown mushrooms for approx. 4 – 5 min. Add onions and keep frying until they are softened and pale golden in color. Add sauerkraut and season with salt and pepper to taste.

Step 4/6

Flour your work surface and roll out the dough until thin, approx. 2-mm/0.08-in. thick. Cut out discs with a glass. Set aside approx. 3 tablespoons of the filling. Place 1 teaspoon of the remaining filling in the center and carefully fold the dough over, pressing with your index finger to seal and create a pattern around the edges. Repeat with the remaining dough and filling until used up.
  • flour (for dusting)
  • rolling pin
  • glass

Flour your work surface and roll out the dough until thin, approx. 2-mm/0.08-in. thick. Cut out discs with a glass. Set aside approx. 3 tablespoons of the filling. Place 1 teaspoon of the remaining filling in the center and carefully fold the dough over, pressing with your index finger to seal and create a pattern around the edges. Repeat with the remaining dough and filling until used up.

Step 5/6

Bring salted water to a boil in a large pot, add bay leaves and carefully slip in the pierogi. Let cook at a rolling boil for approx. 3 – 4 min. Remove from the pot using a slotted spoon.
  • 2 bay leaves
  • salt
  • pot (large)
  • slotted spoon

Bring salted water to a boil in a large pot, add bay leaves and carefully slip in the pierogi. Let cook at a rolling boil for approx. 3 – 4 min. Remove from the pot using a slotted spoon.

Step 6/6

Melt clarified butter in a large frying pan. Fry pierogi in batches until browned. Add remaining filling and half of the parsley and keep frying for approx. 3 – 4 min. Serve pierogi with light crème fraîche, remaining parsley, and fresh black pepper.
  • 50 clarified butter
  • 100 light crème fraîche
  • pepper
  • frying pan

Melt clarified butter in a large frying pan. Fry pierogi in batches until browned. Add remaining filling and half of the parsley and keep frying for approx. 3 – 4 min. Serve pierogi with light crème fraîche, remaining parsley, and fresh black pepper.