Sauerkraut and mushroom pierogi

Sauerkraut and mushroom pierogi. Unenriched white all-purpose wheat flour, Water, Weigh after draining.

Ministerstwo Rolnictwa i Rozwoju Wsi — adaptation

50 + 50 min · 4

Ingredients

• 350 g Unenriched white all-purpose wheat flour
• 200 g Water
• 400 g Weigh after draining
• 25 g Dried porcini mushrooms
• 200 g Raw onions
• 35 g Sunflower oil
• 2 g Table salt
• 1 g Ground black pepper

Preparation

1. Soak the porcini in extra hot water for 20 minutes, then simmer for 10 minutes. Drain and chop. Simmer the drained sauerkraut separately with a little water for 25 minutes, then squeeze and chop.
2. Cook the chopped onion in 25 g oil for 10 minutes. Add cabbage and mushrooms, cook until fairly dry and season with pepper and half the salt. Cool.
3. Knead 330 g flour with the 200 g warm water, remaining oil and salt. Rest covered for 20 minutes. Roll thinly with the remaining flour, cut 7 cm discs, add filling, fold and seal.
4. Cook in batches in gently boiling water for 3–4 minutes after they float. Lift out, drain well and serve warm.