Polish Pierogi (z Kapusta i Grzybami)

Ok, I could have just called this post “Dumplings filled with Sauerkraut and Mushrooms” – but that’s nowhere near as exotic as this little Polish tongue twister.

Polish Pierogi

This Christmas my wife made the most perfect ones, as pictured – so I just had to take photos and steal her recipe for them! I prefer mine with nothing more then a handful of onions fried in butter scattered on top.

Even more pierogi...

Polish Pierogi – Ingredients

  • Sauerkraut
  • Mushrooms
  • 550 grams Plain Flour
  • 115g Unsalted Butter
  • 180ml Water
  • 6 egg yolks
  • 3 eggs
  • 1 Onion

Polish Pierogi Recipe – Method

  1. Make a mound of the flour with a well in the center.
  2. Add eggs (all) and slowly mix from the center outwards to form a smooth, kneaded dough.
  3. Roll out the dough (approx 1.5 cm thick), and cut into small circles.
  4. Fry mushrooms gently in a little butter.
  5. Drain sauerkraut, and mix with mushrooms to create filling mixture.
  6. Place filling if into center of the dough, and seal edges with a little water, squashing down with a fork forming semi circles.
  7. Boil a pot of water with a little salt, and insert Pierogi.
  8. Cook for approximately 5 minutes – they will float when nearly ready.
  9. Fry with butter until lightly browned if desired.
  10. Chop onion and fry gently in butter until soft. Serve on top of the pierogi.

And to serve…

Serve as a simple supper, or freeze – they’ll last for months. Enjoy!

And don’t forget – Weekend Herb Blogging is coming here on the 21st of January!

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