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.
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.
Polish Pierogi – Ingredients
- 550 grams Plain Flour
- 115g Unsalted Butter
- 180ml Water
- 6 egg yolks
- 3 eggs
- 1 Onion
Polish Pierogi Recipe – Method
- Make a mound of the flour with a well in the center.
- Add eggs (all) and slowly mix from the center outwards to form a smooth, kneaded dough.
- Roll out the dough (approx 1.5 cm thick), and cut into small circles.
- Fry mushrooms gently in a little butter.
- Drain sauerkraut, and mix with mushrooms to create filling mixture.
- Place filling if into center of the dough, and seal edges with a little water, squashing down with a fork forming semi circles.
- Boil a pot of water with a little salt, and insert Pierogi.
- Cook for approximately 5 minutes – they will float when nearly ready.
- Fry with butter until lightly browned if desired.
- 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!