Recipe for Sauerkraut Cabbage Pierogi

These dumplings are filled with a mixture of sour cabbage and mushrooms and boiled whole.

Ingredients

Dough

• 500 grams flour
• 250 milliliters warm water
• 1 egg
• 30 grams butter
• 2 grams salt

Filling

• 500 grams sauerkraut
• 50 grams dried mushrooms
• 1 onion, diced
• 30 milliliters vegetable oil

Preparation

Filling

1. Soak and boil the dried mushrooms then chop them into very small pieces
2. Squeeze the sauerkraut and chop it then simmer with mushrooms for forty minutes
3. Sauté the onion in oil and stir it into the cabbage mixture to finish

Dough

1. Combine the dough ingredients and knead until the texture is smooth and elastic
2. Rest the dough for thirty minutes then roll it out on a floured surface
3. Cut out circles and place a spoonful of the cabbage filling in the center

Cooking

1. Fold the dough over the filling and seal the edges with your fingers
2. Boil in salted water for three minutes after they float to the top
3. Drain and serve with fried onions or a small amount of melted butter

Tips

• Rinse the sauerkraut in cold water if you prefer a less sour filling flavor
• Ensure the filling is completely cold before you start filling the dough circles
• Fry the boiled pierogi in butter the next day for a crispy exterior texture