Pierogi Z Kapusty Pierogi W Sauerkraut Mushroom Filling

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A popular polish dish similar to dumplings or ravioli. Pronounced pyeh-raw-ghee (this is the plural form, not pierogies, just one is called pierog, but they're so good you'll almost never eat just one.) pierogi can be made with a wide variety of fillings, but the most common are minced cooked meat, sauerkraut and mushrooms, cheese and potatoes (known as ruskie/ruthenian pierogi), sweet cheese (usually with a touch of vanilla) and blueberries (in summer). Other fillings include buckwheat groats, potatoes and onions and lentils. Toppings include fried fat-back nuggets, sour cream, melted butter or butter-browned bread crumbs.

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Steps

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Saute the sauerkraut in 1 / 3 of the butter.

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Fry the onion in 1 / 6 of the butter.

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Fry the mushrooms in the remaining butter.

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Combine these ingredients , season with pepper , and refrigerate until ready to assemble pierogi.

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Combine the ingredients listed under dough and knead until well blended.

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Twist off workable portions of dough and roll out very thin on a floured surface.

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Using a glass with a thin lip and a diameter of about 3-1 / 2 inches , dip lip of glass in flour and cut circles out of the dough.

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Place about 2 teaspoons filling in the center of each dough circle.

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Moisten outer edges with water and fold dough over to close.

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Seal edges by pressing gently with the back of a fork or pinching together with your fingers.

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Bring water to a boil.

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Cook 12 pierogi at a time , reducing heat to a gentle boil.

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Boil , stirring occasionally to keep from sticking to the bottom , until pierogi float to the surface.

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Rinse in cold water , then drizzle melted butter or vegetable oil .

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Ingredients

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sauerkraut, butter, onion, fresh mushrooms, pepper, flour, eggs, salt, beef stock, salt water