Sauerkraut and Mushrooms Pierogi from Scratch
Try this Sauerkraut and Mushrooms Pierogi from Scratch recipe, or contribute your own.
Try this Sauerkraut and Mushrooms Pierogi from Scratch recipe, or contribute your own.
- salt and pepper to taste
- 1 tablespoon melted butter
- 1 onion, finely chopped
- 3 cups whole purpose flour
- 1/2 cup warm milk
- a little bit of kosher salt
- 1/2 to 3/4 cup of warm water (depending on how much yo
- 1 tablespoon of oil (whichever you like)
- 2 packages of fresh mushrooms (baby bella) 10 oz. each, sliced
- 1 package of dried porcini mushrooms 1.5 oz.
- 2 cups of sauerkraut
- Carbohydrate 1.71780121211641 g
- Cholesterol 24.1412121040064 mg
- Fat 8.90947393290299 g
- Fiber 0 g
- Protein 1.30016363629561 g
- Saturated Fat 5.56927672316192 g
- Serving Size 1 1 -8 (47g)
- Sodium 81.959610591531 mg
- Sugar 1.71780121211641 g
- Trans Fat 0.680699151060762 g
- Calories 91 calories
Step-by-step
- Pour the flour on a counter or other surface that will allow you to make the dough
- Add a pinch of salt
- Make a little whole in a middle and start adding milk and butter
- Add a little water at the time and work the dough until you can form a ball about 10-15 minutes
- Once done, cover it with the big bowl and let it rest for about 20-30 minutes
- Use ¼ of the dough at the time, covering the remaining with the plastic wrap
- Roll the dough until thin (like pasta) and using either cookie cutter or large wine glass cut the circles
- Place 1 teaspoon of fling in the middle of the circle
- Wet one half of the circle and then seal it together
- Boil large pot of water and season with salt
- Once the water is boiling put about 8 pierogi at the time
- Once they come to the surface let them cook for 1 minute and using spider or slotted spoon take them out on a plate
- If you are not serving pierogi immediately, take them out on a counter and let them cool down and dry a little bit. Make sure that they are not touching each other. Once cooled, place them on a baking sheet, again with distance from each other, place in a freezer and let them freeze. Once done, you can pack them in the plastic bag.
- Place dried mushrooms in a pot of water and let it stand, preferably overnight
- The day of making pierogi, cook porcini mushrooms in the water that they soaked in
- Rinse the sauerkraut and place in another pot, cover with water and cook for about an hour
- In the meantime heat up 1 tablespoon of oil, add chopped onions and cook until soft, about 5 minutes
- Add sliced fresh mushrooms to the onions and cook until soft, about 15 minutes
- When dried mushrooms are cooked, remove them from the water with slotted spoon, reserve the water
- Rinse them well under running water to make sure that they are perfectly clean
- Once all your ingredients are cooked, you can add sauerkraut, fresh mushrooms and dried mushrooms to the food processor and process until finely chopped but not mushy
- Placed processed filling back to the pan and using strainer add ¼ to ½ cup of dried mushrooms water and cook for a few minutes
- Check for seasoning, add salt and pepper and cook for few more minutes until all the ingredients are merged.
- Let it cool before starting to assemble pierogi.
Dried porcini mushrooms do the heavy lifting here, providing a concentrated punch of umami that fresh fungi simply cannot replicate on their own. Rehydrating them overnight draws out water-soluble compounds like glutamates, creating a potent soaking liquid that concentrates the earthiness of the entire filling when reduced in the pan. Rinsing the sauerkraut before cooking controls the lactic acid level, ensuring the filling remains pleasantly bright rather than overwhelmingly sharp against the buttery dough.
Dough Hydration and Rest Mechanics
Working warm milk and water into all-purpose flour initiates rapid gluten development during the required 10 to 15 minutes of manual kneading. Resting the resulting dough ball beneath an inverted bowl for 20 to 30 minutes relaxes those protein strands, making the sheet pliable enough to roll thin without snapping back.Shaping and Thermal Processing
Rolling the dough until thin ensures the cooked pasta yields easily to the tooth without dominating the filling. Boiling requires a spacious pot so water temperature does not plummet when eight dumplings enter at once, signalling doneness precisely one minute after they float to the surface.
