Grate the white cabbage into strips on a grater. Mix with the sauerkraut and mushrooms and cook in a little water. Fry the onion in a little oil until translucent and add. Let cool down.
Squeeze out the filling with the help of a cotton cloth and remove the liquid.
Prepare the dough for the pierogi: Put the flour on a worktop and make a well in the middle. Beat in the egg and pour the water over it. Add salt and pepper and slowly but thoroughly knead the dough. It is very sticky at the beginning, but the longer you knead it, the better it dissolves.
Let the dough rest a little (approx. 15 min.), Then roll it out thinly and cut out round circles with a diameter of approx. 5 cm with a glass or a cookie cutter.
Put approx. 1 teaspoon of the filling in the middle and fold up. Press the edges firmly in place - but be careful not to let the filling get in between, otherwise they will fall apart. Put in boiling, salted water. When they swim upwards, continue to cook for about 2 minutes, then take them out of the water and either serve immediately or let them cool down.
Later fry in melted butter with a little breadcrumbs.
Ingredients
Print Recipe
Pin Recipe