Pierogi with Sauerkraut and Dried Mushrooms Popular Recipes

Are you searching for recipes Pierogi with Sauerkraut and Dried Mushrooms, our own site provides recipes Pierogi with Sauerkraut and Dried Mushrooms that an individual need Listed here are the tested recipes Pierogi with Sauerkraut and Dried Mushrooms of which you need

Pierogi with Sauerkraut and Dried Mushrooms

"Great recipe for traditional Polish pierogi filled with sauerkraut and dried mushrooms. Packed full of flavor and delicious, they taste best drizzled with melted butter, caramelized onions, and sour cream."

Ingredients :

• 1 cup water to cover
• 1/4 cup dried mushrooms
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cups sauerkraut - drained, rinsed, and finely chopped
• salt and ground black pepper to taste
• Dough:
• 4 cups all-purpose flour
• 1 egg
• 1 cup lukewarm water
• 3 tablespoons melted butter

Instructions :

Prep : 1H	Cook : 5M	Ready in : 1H32M

• Combine 1 cup water and dried mushrooms in a saucepan over low heat, bring to a simmer, and cook until tender, about 10 minutes. Drain mushrooms, reserving cooking water. Chop mushrooms.
• Heat olive oil in a separate saucepan over medium heat and cook onion until soft and translucent, about 5 minutes. Add mushrooms and sauerkraut and mix well; season with salt and pepper. Pour in the cooking water, cover, and simmer until water has evaporated and sauerkraut is soft, 15 to 20 minutes.
• Place flour in a large bowl and make a well in the center. Crack egg into the well and add enough warm water, 1 tablespoon at a time, until a dough forms, stirring constantly with your hands. Knead well, continuing to add more water as needed. Knead until dough is soft and smooth.
• Dust a work surface with flour. Cut off 1/4 of the dough and roll out to a thickness of 1/8 inch. Cut out circles using a glass or a round pastry cutter.
• Fill each dough circle with 1 teaspoon of sauerkraut filling. Fold dough over into a half-moon shape and seal edges. Cover with a clean dish towel so pierogi won't dry out and repeat with remaining dough and filling.
• Bring a large pan of salted water to a gentle boil. Add the pierogi in batches and cook until they float to the surface, 5 to 7 minutes. Cook for 2 to 3 minutes once they float to the surface. Remove with a slotted spoon and drizzle with melted butter.

Notes :

• If the sauerkraut is soft before the water has evaporated in step 2, drain liquid and allow sauerkraut filling to cool slightly.

I want to thank visiting our blog. may forget to bookmark the site, if our web-site provides the best dishes.

Share this post