Forest Mushrooms & Sauerkraut Dumplings

Pierogi z Kapustą i Grzybami

Are you fasting during Lent? Whatever you will answer, it is always good to limit quantity of meat in your diet. But, let’s admit, having Forest Mushrooms & Sauerkraut Dumplings is not fasting, this is something you look for and desire. This is a treat:) The best served with sauteed onions.

Ingredients:

DOUGH:

  • 2 cups all purpose flour + additional flour if needed
  • pinch salt
  • 3/4 cup of hot water

FILLING:

  • 600 g/ 1,5 lb sauerkraut
  • 100g/ 4 oz dried wild mushrooms
  • 1 onion
  • salt, pepper

For Forest Mushrooms & Sauerkraut Dumplings I make a simple pierogi dough. Basic recipe: flour, water and salt. Combine all and knead until you get an elastic dough. You can use a food processor with a hook to do it well and easy.

Place mushrooms in a pot, cover with water. Bring to boil and simmer for half an hour. Strain and chop once they are cool.

Place sauerkraut in a medium pot, cover with water. Bring to boil and simmer for about an hour. Strain and let cool down. Then chop or blend it in a food processor.

Chop an onion and saute on the butter. Combine mushrooms, sauerkraut and onion in the bowl. Add salt and pepper.

Roll out the dough on a table. Use additional flour underneath and on the surface, not to get stuck to the table.

Cut rounds, place a tea spoon of the filling in the middle and seal the edges to make a dumpling.

Drop pierogi into the boiling salty water. Wait till they come up to the surface, wait another minute and take them out.

They are ready to serve for a fancy meatless dinner:)

For more fast recipes check this link: Fast.

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