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How to Make Pierogi with Sauerkraut and Dried Mushrooms - A Step-by-Step Guide

If you're a fan of comfort food and delicious, hearty dishes, then you're going to love this recipe for Pierogi with Sauerkraut and Dried Mushrooms. Pierogi, a traditional Polish dumpling, are a beloved comfort food that can be filled with a variety of savory ingredients. In this recipe, we'll be filling our pierogi with a mixture of tangy sauerkraut and earthy dried mushrooms, creating a flavor-packed dish that's perfect for a cozy night in.

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Ingredients

  • 1 cup water to cover
  • ¼ cup dried mushrooms
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cups sauerkraut - drained, rinsed, and finely chopped
  • salt and ground black pepper to taste
  • 4 cups all-purpose flour
  • 1 egg
  • 1 cup lukewarm water
  • 3 tablespoons melted butter

Information

  • Prep Time: 1 hr
  • Cook Time: 32 mins
  • Total Time: 1 hr 32 mins
  • Servings: 5
  • Yield: 5 servings

  • Combine 1 cup water and dried mushrooms in a saucepan over low heat, bring to a simmer, and cook until tender, about 10 minutes. Drain mushrooms, reserving cooking water. Chop mushrooms.
  • Heat olive oil in a separate saucepan over medium heat and cook onion until soft and translucent, about 5 minutes. Add mushrooms and sauerkraut and mix well; season with salt and pepper. Pour in the cooking water, cover, and simmer until water has evaporated and sauerkraut is soft, 15 to 20 minutes.
  • Place flour in a large bowl and make a well in the center. Crack egg into the well and add enough warm water, 1 tablespoon at a time, until a dough forms, stirring constantly with your hands. Knead well, continuing to add more water as needed. Knead until dough is soft and smooth.
  • Dust a work surface with flour. Cut off 1/4 of the dough and roll out to a thickness of 1/8 inch. Cut out circles using a glass or a round pastry cutter.
  • Fill each dough circle with 1 teaspoon of sauerkraut filling. Fold dough over into a half-moon shape and seal edges. Cover with a clean dish towel so pierogi won't dry out and repeat with remaining dough and filling.
  • Bring a large pan of salted water to a gentle boil. Add the pierogi in batches and cook until they float to the surface, 5 to 7 minutes. Cook for 2 to 3 minutes once they float to the surface. Remove with a slotted spoon and drizzle with melted butter.

    • Nutrition

    520 cal.

    • Total Fat: 12g
    • Saturated Fat: 5g
    • Cholesterol: 51mg
    • Sodium: 491mg
    • Total Carbohydrate: 89g
    • Dietary Fiber: 6g
    • Total Sugars: 3g
    • Protein: 15g
    • Vitamin C: 13mg
    • Calcium: 58mg
    • Iron: 6mg
    • Potassium: 779mg

    Categories

    Pierogi recipes
    Sauerkraut recipes