Ingredients
Dough for sauerkraut pierogi
5 cups (600g) of all-purpose flour
1 egg
1 cups of warm water
2 pinches of salt
4-5 tablespoons of oil
Sauerkraut filling
2 lbs of sauerkraut
1 big or 2 small onions
3 oz of edible dried mushrooms (optionally)
salt, pepper, oil
Directions
1
How To Make Dough For Pierogi With Sauerkraut?
2
Knead the dough using all ingredients. Cover the dough with a glass bowl and allow it to rest for at least 15 minutes before making pierogi.
3
How To Make Sauerkraut Filling?
4
If you decided to add dried mushrooms, wash them carefully, then cover them with cold water and leave for at least a few hours (ideally overnight).
5
In the morning, drain the mushrooms and cook them until soft.
6
Drain the sauerkraut by squeezing it carefully. Then chop it finely.
7
Boil the sauerkraut in water until it's soft (it will take about 1 hour). Next, drain it again. Make sure there is no water left.
8
In the meantime, finely chop an onion and mushrooms. Fry them with a bit of butter (or oil) on low heat, until they are soft.
9
Mix all the ingredients for the filling together, season with salt and pepper.
10
How To Mold Sauerkraut Pierogi?
11
Divide the dough into the 2 or 3 pieces.
12
Thinly roll each piece out onto a floured surface to just under 1/16 - 1/8” thickness.
13
Use a round cookie cutter to cut the circles from the dough.
14
Put the sauerkraut filling in the center of each circle. The more filling, the better, however, you need to be sure it stays inside pierogi. When the filling will get between the dough when sealing, pierogi may fall apart during the cooking.
15
Pull the edges of each circle together to form pierogi. Make sure the seal is continuous and intact. You can't leave any free space, as pierogi will fall apart during cooking. Pinch tightly.
16
Collect the remaining dough scraps and put them to the other 2 dough pieces. Repeat the process until the entire dough and all the filling is used.
17
How To Cook Pierogi With Sauerkraut?
18
Pour the water into the big pot. Add 2 pinches of salt. Boil.
19
Gently throw pierogi, one by one, into the boiling water.
20
When they start floating, wait for a minute and take them out with the slotted spoon.
21
Pour the melted butter or lard on top.