Polish Sauerkraut and Mushroom Pierogi
A versatile Polish sauerkraut and mushroom filling, ideal for pierogi, nalesniki, or uszka, is perfect for Lenten meals and can be boiled or fried.
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Instructions
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Start boiling water for the sauerkraut.
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In a saucepan, boil sauerkraut in water for 20 minutes, then drain.
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Sauté onion in butter in a large skillet until golden.
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Add mushrooms and sauté for 3 minutes.
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Stir in the drained sauerkraut, salt, and pepper; sauté until golden, about 20 minutes, then cool.
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Mix in chopped hard-cooked egg (if using) and sour cream until it forms a paste.
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In a large bowl, combine eggs, sour cream, oil, salt, and chicken broth.
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Add flour and knead the mixture until a smooth dough forms.
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Wrap the dough and let it rest for at least 10 minutes.
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Dust parchment paper with flour and roll the dough to 1/16-inch thickness.
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Cut the dough into 3-inch circles.
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Place a dollop of filling in the center of each circle, fold, and pinch the edges to seal.
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Place filled pierogi on a parchment-lined sheet, covering them as you continue; re-roll dough scraps for more circles.
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Bring a deep pot of salted water to a rolling boil, then reduce to a simmer.
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Drop about 10 pierogi into the simmering water; stir once.
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Cook for about 3 minutes after they rise to the surface.
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Remove cooked pierogi to a buttered platter using a slotted spoon.
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Repeat until all pierogi are cooked, then serve with melted butter or sour cream.