Polish pierogi with sauerkraut and mushroom filling

Polish pierogi with sauerkraut and mushroom filling

Based on 23 ratings
Hanna Reder

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

"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 👌

Preparation

50 min

Baking

0 min

Resting

30 min

Ingredients

2Servings
10 g
sauerkraut
13⅓ g
brown mushrooms
16⅔ g
flour
egg
tsp
salt
tbsp
vegetable oil
6⅔ ml
water (warm)
onions
1⅓ g
parsley
bay leaves
3⅓ g
clarified butter
6⅔ g
light crème fraîche
salt
pepper
flour (for dusting)
MetricImperial

Utensils

bowl (large), hand mixer with dough hook, cutting board, knife, 2 frying pans, rolling pin, glass, pot (large), slotted spoon

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How-To Videos

how-to-clean-mushrooms

How to clean mushrooms

how-to-cut-an-onion

How to cut an onion

Nutrition per serving

Cal62
Fat3 g
Protein1 g
Carb6 g
  • 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.
    • 16⅔ g flour
    • egg
    • tsp salt
    • tbsp vegetable oil
    • 6⅔ 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.
    • onions
    • 13⅓ g brown mushrooms
    • 1⅓ g parsley
    • 10 g 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.
    • ¼ 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.
    • 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.
    • 3⅓ g clarified butter
    • 6⅔ g 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.

  • Enjoy your meal!

    Polish pierogi with sauerkraut and mushroom filling

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