Sauerkraut and mushroom pierogi

These pierogi pair a soft flour and warm water dough with a filling of sauerkraut, dried mushrooms and onion. Let the filling cool before shaping, then cook the dumplings in salted water. The recipe makes about 45 pieces, depending on the thickness of the dough and the size of the rounds.

Ingredients for the dough and filling

For the dough:

• 500 g wheat flour, plus a little for dusting
• About 250 ml warm water
• 2 tablespoons oil and 1/2 teaspoon salt

For the filling:

• 700 g sauerkraut
• 40 g dried wild mushrooms
• 2 onions and 2 tablespoons oil
• 1 bay leaf and 2 allspice berries
• Salt and pepper, to taste

Use edible mushrooms from a reliable source. Taste the sauerkraut before cooking and rinse it briefly if it is very sour. Do not rinse for too long or it will lose flavour. Add the dough water gradually, as the amount needed depends on the flour.

Cooking the sauerkraut and mushrooms

Rinse the mushrooms, cover with cold water and soak for several hours, preferably overnight in the fridge. Cook in the soaking water until tender, usually 30 to 45 minutes. Drain, reserving a little liquid, and chop finely. If there is grit at the bottom of the liquid, strain it through a fine sieve or filter.

Squeeze and chop the sauerkraut. Put it in a pot with the bay leaf and allspice, add a little water and cook covered for about 45 minutes, until soft. Add liquid if needed. Drain and remove the spices. Dice the onions and cook in oil until translucent, then add the sauerkraut and mushrooms. Fry for a few minutes, stirring. If the filling is dry, add a tablespoon of mushroom cooking liquid; if wet, cook off the moisture in the pan. Season with pepper and a little salt, then cool.

Kneading and rolling the dough

Put the flour and salt in a bowl. Add the oil and most of the warm, but not scalding, water. Mix, then knead by hand for about 8 minutes until smooth and elastic. Add the remaining water or a little flour if needed. Cover and rest for 30 minutes to make rolling easier.

Divide the dough into portions. Roll one thinly on a lightly floured surface and keep the rest covered so it does not dry out. Cut rounds with a glass. For more on texture and kneading, see the pierogi dough recipe.

Shaping and cooking the pierogi

Place a teaspoon of cold filling in the centre of each round. Fold in half, press out the air and seal the edges carefully. Keep filling away from the edge or the pierogi may open. If the edge has dried out, moisten it lightly with water. Set the finished pieces on a floured board and cover with a cloth.

Bring a large pot of salted water to the boil. Add the pierogi in batches and stir gently. Once they float, simmer for another 2 to 3 minutes. Remove one to check that the dough is cooked. Serve with onion fried in oil. For another savoury filling, try potato and cheese pierogi.

Chop the mushrooms and sauerkraut finely, but there is no need to turn them into a smooth paste. Small pieces give the filling texture without making the pierogi difficult to close. Set out a board and cloth and make space for the finished pieces before you start. Shape a few first and cook one to check the filling, dough thickness and seal.

FAQ

Can I make the filling ahead?

Yes. Cool it promptly, transfer to a closed container and refrigerate until the next day. Check that it is not too wet before filling the dough.

How do I freeze pierogi?

Place uncooked pierogi separately on a floured tray. Once frozen, transfer to an airtight container. Cook without thawing and check that the dough is soft; they need a little longer than fresh ones.

Why do pierogi open in the water?

Filling on the edge, too much filling or an incomplete seal can cause them to open. Cook in batches and avoid a vigorous boil.