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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3 thoughts on “Forest Mushrooms & Sauerkraut Pierogi”
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I want to make these for Christmas…..can I individually freeze them….then cook them on Christmas day? Do they need to be defrosted? Thanks
Mary Ann, they freeze very well, just like you said. No need to defrost, just put them to boiling water on Christmas Day.