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Pierogi with Mushrooms & Sauerkraut


There's nothing more comforting to me than homemade Polish food, and pierogi is up at the top of the list of 'ultimate comfort'. We usually eat pierogi on Christmas Eve but I love it so much I like to make it every now and then as a treat.

There are a number of traditional fillings for pierogi but my favourite has to be mushroom and sauerkraut, and believe it or not they are SO easy to make!! Like seriously easy!

What you will need:

453g '00' Grade Pasta Flour
Water
An egg
Big Jar of Sauerkraut
About 500g of Closed Cup Mushrooms
A White Onion
Trex or other Vegetable Fat
Salt and Pepper for Seasoning
An 8" or there abouts cookie cutter
A small bowl of water


What you need to do:

Empty your jar of sauerkraut into a sieve/colander and rinse the sauerkraut out
Fill a medium sized saucepan with water and once boiling, add the sauerkraut to boil - it will need about 30 mins
Next, very finely chop your onion and your mushrooms, but keep separate
Take a small knob of vegetable fat and place in a large frying pan on a medium heat and let melt
Once the pan is hot, add the onions to soften slowly for about 5-10 minutes
Add the mushrooms and fry off until soft and they are mixed together
Add a little more vegetable fat
This should now be 30 mins so take your sauerkraut off the boil and drain
Once you're happy as much excess water has drained as possible, add the sauerkraut to the onion and mushrooms and mix well
At this point you can add a bit more vegetable fat, but it's optional, my babcia always says it when hot, the mixture should have a nice sheen to it
Season with a little salt and pepper
After about 10 mins you can take the pan off the heat and leave to rest

Now it's time to make the pasta, this is easily done in a food processor, a stand mixer or by hand
Weigh and sieve your pasta flour
Then add your egg
Then slowly pour your warmish water bit by bit, making sure that the dough comes together equally and doesn't become too sticky and wet
I haven't given a measurement because I always just guess the amount of water - mum if you're reading this, let me know how much water and I'll amend :)
When the dough is nice and firm, you can dust a surface with flour and roll it out
It needs to be quite thin but not too thin, otherwise you'll risk the pierogi bursting - about the thickness of a 2p coin, maybe more

Start cutting out circles of pasta


Add a teaspoon of mixture in the centre of one of the circles


Lightly dab some water from your little bowl round the edge, making sure no mixture touches the edge of the circle


Fold the circle in half, pressing tightly on the edges


Use a fork to press down and lock the two bits of pasta together, but not so hard as to puncture the pasta


Set aside on some greaseproof paper, to dry out for a few hours, you can turn them over after a couple of hours or so to make sure both sides are dry


Repeat with the rest of the pasta
If you need to make more pasta, that's fine or just freeze the rest of the filling

When cooking the pierogi, boil a pan of water and add to the pan, they only need 3 minutes to cook after floating at the top of the water

Melt some butter to pour over and serve


It depends on the size of your appetite but I think about 6-7 pierogi are a perfect amount for a meal.

Hope you enjoyed this and let me know if you try them out!