It’s not the first time we’ve got ‘pierogi’ on the blog and certainly not the last one.
For Xmas, yes you guessed, filled with dried mushrooms and sauerkraut.
Nothing to add. Delicious.


Makes about 25 pierogi

For the filling
250g sauerkraut, chopped
40g dried mushrooms
1 small onion, chopped
2 tbsp olive oil
Salt and freshly ground pepper

For the dough
150g flour
100ml hot water
1 tbsp olive oil
Pinch of salt


To prepare the dough for pierogi, in a large bowl sift together the flour and the salt. Add olive oil. Step by step add the hot water, mixing until all the ingredients come together, first with a large wooden spoon and then with your hand. When the dough starts forming, transfer it onto a lightly floured surface and knead for about 5 minutes until you get a smooth, elastic dough.

Transfer the dough to the bowl and cover with cling film. Set aside for half an hour.

In the meantime, prepare the filling. Place the dried mushrooms in a small pan together with about 200ml of water. Bring to boil and simmer for about 15-20 minutes. Drain (keep the water) and set aside to cool.

Heat the olive oil in a frying pan. Add the onion and cook for about 3 minutes until soft. Add the chopped sauerkraut and the water from cooking dried mushrooms. Cook for about 20-30 minutes until soft. Drain well any excess of water. Chop the mushrooms and add to the sauerkraut. Season to taste with salt and pepper.

On a slightly floured surface, roll out the dough. If you’re making the pierogi on the day, you can roll it out thinly, if you’re planning to freeze them, a slightly thicker dough will be better.

Using a glass or a round dough cutter cut out circles of about 5-7cm diameter from the dough. In the middle of each dough circle place about teaspoon of the filling. Fold in half with the filling inside and with your fingers seal the dough, crimping it on the edges.

Place each pieróg (that’s singular form for pierogi!) on a floured surface.

In a large pot bring to boil water with a pinch of salt and a few drops of vegetable oil. Gently place about 12 pierogi onto the boiling water and cook for about 3 minutes until they start to float. Using a slotted spoon take out pierogi and space them out on a plate. You can also sprinkle them with a bit of olive so that they don’t stick together.

You can prepare pierogi in advance and freeze them after cooking. Leave boiled and drained pierogi to cool and then place them on a floured tray or wooden cutting desk. Place them in the freezer for a few hours. When frozen, transfer to plastic freezer bags to store.

Bon appétit!
Lena x

Pierogi with sauerkraut and dried mushrooms
Pierogi with sauerkraut and dried mushrooms

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