Pierogi with Sauerkraut and Mushroom Filling
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the dough:
- 300 g whole wheat flour
- 1 egg (s)
- 2 teaspoons oil
- 100 ml water
- Flour for the work surface
For the filling:
- 100 g sauerkraut, ready to serve
- 1 handful mushrooms
- 1 small onion (s)
- salt and pepper
- some oil or butter for frying
Print Recipe
Pin Recipe Instructions
- First prepare the dough. To do this, sieve the flour into a bowl and add the egg, the oil and sip of the water for sips. Knead vigorously. The longer the dough is kneaded, the better it will be. They say about 10 minutes. Cover the dough and let it rest for about 30 minutes.
- Use sauerkraut for the filling, which is ready to serve. I had left over from another meal. Dice the onions and mushrooms and sauté in butter. Then add the sauerkraut. Let everything simmer for about 10 minutes until the filling has a creamy consistency. Season the filling with salt and pepper.
- Bring water and salt to a boil in a large saucepan. Roll out the dough about 2 mm thick on a floured surface and cut out into round talers with a glass. Put some filling on the thalers and press together well. Decorate the edges with a fork. Add the pierogi to the water, bring to the boil briefly and then simmer over low heat until they float on top.
- Finally, fry the pierogi on both sides in a pan with butter or oil. If you like, you can steam an onion beforehand and arrange both together on a plate.
- Tip: I still find a second filling absolutely delicious. For this, potatoes are boiled and mashed, seasoned with sour cream and parsley as well as salt and pepper. You can use anything that tastes good in the recipe, whether sweet or savory.
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