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 Pierogi is not fasting, this is something you look for and desire. This is a treat:) The best served with sauteed onions.
- 2 cups all purpose flour + additional flour if needed
- pinch salt
- 3/4 cup of hot water
- 600 g/ 1,5 lb sauerkraut
- 100g/ 4 oz dried wild mushrooms
- 1 onion
- salt, pepper
For Forest Mushrooms & Sauerkraut Pierogi 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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