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Polish Sauerkraut and Mushroom Pierogi Recipe Easy Homemade

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Enjoy classic Polish Sauerkraut and Mushroom Pierogi with this easy recipe for tender dough stuffed with savory sauerkraut and mushrooms. This traditional dish is perfect for festive dinners or comforting cold-weather meals.

Ingredients

Scale
  • 4 cups all-purpose flour
  • 1 tsp fine salt
  • 1 1/2 cups very hot water
  • 2 tbsp unsalted butter
  • 3/4–1 lb sauerkraut drained and chopped
  • 2 oz dried wild mushrooms porcini or boletes
  • 2 medium onions finely chopped
  • 6 tbsp oil or 4 tbsp oil + 2 tbsp butter
  • 2–3 bay leaves
  • 4 allspice berries
  • 1 tsp sugar
  • 1/2 tsp black pepper
  • Salt to taste
  • 1–1 1/2 cups water total including mushroom soaking liquid

Instructions

  1. Thoroughly rinse the dried mushrooms by soaking and draining them multiple times with cold water, then soak in about 2 cups of cold water for 8–12 hours to soften and gather flavorful liquid.
  2. Prepare the sauerkraut by draining excess liquid, rinsing if too sour, and chopping finely for an even filling.
  3. Strain the mushroom soaking liquid through a fine sieve and chop the softened mushrooms; set aside.
  4. In a large pot, simmer the chopped sauerkraut with bay leaves, allspice, sugar, pepper, salt, and about 1 cup of the mushroom liquid combined with water for 45–60 minutes until tender, stirring occasionally.
  5. Meanwhile, sauté the onions in oil or oil with butter over medium heat until golden and soft, then add mushrooms and cook until moisture reduces, about 5–7 minutes.
  6. Combine the sautéed onion and mushroom mix with the sauerkraut pot and continue cooking uncovered for 15–20 minutes to evaporate excess liquid, adjusting seasoning, then remove spices and cool filling thoroughly.
  7. Make the dough by mixing flour and salt, then pour hot water with melted butter over it; stir immediately, cool slightly, and knead until smooth, then rest covered for 30 minutes.
  8. Roll dough thin on a floured surface, cut 7–7.5 cm circles, and lightly dust with flour.
  9. Place a rounded teaspoon of filling onto each circle, fold in half, and pinch edges firmly to seal.
  10. Boil salted water, cook pierogi in batches until they float, then simmer 3–4 minutes more before removing.
  11. Lightly oil the pierogi to prevent sticking and optionally pan-fry them in butter or oil until golden before serving.

Notes

  • Freeze uncooked pierogi for quick meals later
  • Don’t rush the filling — the longer it cooks, the better it tastes
  • Try with sour cream or fried onions on top

Nutrition

Find it online: https://www.amgroyal.com/polish-sauerkraut-mushroom-pierogi/