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Sauerkraut & Mushroom Pierogi




Source of Recipe


Margaret Gorniak of the Polska Chata Deli


List of Ingredients




Filling:
30 oz. sauerkraut
2 tbs. oil
2 oz. dried mushrooms
1 Onion
salt and pepper

Dough:
3 cups of flour
1 tbs. oil
1/4 tsp. salt
1 egg
warm water (+/- 1 cup)


Recipe



Rinse and cook the cabbage. When done, drain and slice it. Soak the dried mushrooms for several hours and cook them. Dice the mushrooms up into smaller pieces after they are cooked. Cut up and saute onion in a frying pan and add cabbage, mushrooms, salt, pepper, and season to taste into same pan.
Mix ingredients for dough together until dough comes to a soft consistency. Kneed and roll into a thin layer of dough (as if you were to make pizza dough). Use a glass to cut out circle-shaped pieces of dough. Add sauerkraut/mushroom filling and seal dough well. Place pierogies into salted boiling water. Boil for 2-3 mintues and serve immediately with butter and onions.