Description
Sauerkraut and Mushroom Pierogi are traditional Eastern European dumplings filled with a savory mixture of tangy sauerkraut and earthy mushrooms, wrapped in tender dough and boiled until pillowy soft.
Ingredients
- 3 cups (375 g) all-purpose flour
- 1/2 tsp salt
- 1 large egg
- 3/4 cup (180 ml) warm water
- 2 tbsp vegetable oil
- 2 cups sauerkraut, drained and finely chopped
- 1 1/2 cups mushrooms (button or cremini), finely chopped
- 1 medium onion, finely chopped
- 2 tbsp butter or oil
- Salt and black pepper to taste
Instructions
- In a large bowl, mix flour and salt.
- Add egg, warm water, and oil; knead until a smooth, elastic dough forms.
- Cover dough and let rest for 30 minutes.
- Meanwhile, melt butter in a skillet over medium heat.
- Sauté onion until translucent, then add mushrooms and cook until moisture evaporates.
- Add sauerkraut, season with salt and pepper, and cook 5–7 minutes. Let filling cool.
- Roll dough thin on a floured surface and cut into 3-inch circles.
- Place 1 tablespoon filling in center of each circle.
- Fold dough over filling, seal edges firmly.
- Boil pierogi in salted water until they float, about 3–4 minutes.
- Remove with slotted spoon and serve warm, optionally pan-fried in butter.
Notes
- Ensure sauerkraut is well-drained to avoid soggy filling.
- Pierogi can be frozen before boiling.
- Serve with sour cream or caramelized onions.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Eastern European