PIEROGI WITH SAUERKRAUT AND MUSHROOMS - Jola's Recipes
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PIEROGI WITH SAUERKRAUT AND MUSHROOMS

PIEROGI WITH SAUERKRAUT AND MUSHROOMS

 

PIEROGI WITH SAUERKRAUT AND MUSHROOMS

Ingredients for the dough:

  • 4 cups of flour
  • 1 teaspoon of salt
  • about 2 cups of warm water
  • 1/2 cup margarine or butter

Ingredients for stuffing:

  • 1 kg sauerkraut
  • ½ of 1-liter jar of dried mushrooms
  • 2 – 3 onions
  • salt
  • pepper
  • frying oil

Preparation: Sieve the flour on the pastry board, add salt, margarine, and pour warm water over. Knead the dough until it gets firm and elastic. Leave the dough in a bowl and cover it with a plate to prevent from drying. Rinse and soak mushrooms and cook them. The mushroom stock can be preserved. It could be useful for example to make mushroom soup. 
Cook the sauerkraut to softness, drain well and chop finely together with mushrooms. You may prefer to put it through a meat grinder or food processor. Sauté finely chopped onion in oil, and combine with the sauerkraut and mushrooms. Season it with salt and pepper, and mix thoroughly. Your filling is ready. Start making pierogi. Split the dough into a few smaller parts and roll them very thin. Cut the rolled dough with a glass. Place your filling into the centre of each circle. Fold over, and seal together. In a big pot bring the salty water to boil. Add your pierogi in batches. Cook for 3-4 minutes after they float to the top. Take the pierogi out with a slotted sponn, and toss them with fried onion or melted butter.

Translated: Teresa Melcer

przepis w wersji polskiej: PIEROGI Z KAPUSTĄ I GRZYBAMI

PIEROGI WITH SAUERKRAUT AND MUSHROOMS

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