Sauerkraut and Mushrooms Pierogi from Scratch

Sauerkraut and Mushrooms Pierogi from Scratch

Course: Dinner
Cuisine: Polish
Prep Time: 1 hour 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 3 hours
Servings: 6 -8
Author: Innocent Delight
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Ingredients

For the dough:

  • 3 cups whole purpose flour
  • 1/2 cup warm milk
  • 1/2 to 3/4 cup of warm water (depending on how much your flour soaks)
  • 1 tablespoon melted butter
  • A little bit of kosher salt

For the filling:

  • 1 onion , finely chopped
  • 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
  • Salt and pepper to taste

Instructions

For the dough:

  • 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 1/4 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.

For the filling:

  • 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 1/4 to 1/2 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.