Pierogi with cabbage and mushrooms
Notes
Christmas Eve pierogi with cabbage and mushrooms – step by step
Recipe for perfect pierogi dough
Preparation:
Spread the flour on a pastry board, crack in the eggs, add salt, oil, and half of the hot water. Then, using motions that bring the flour from the edges toward the center, start kneading the dough. Add another portion of water and knead the dough until it has a uniform structure and does not stick to your hands. If necessary, you can add a little more water. Put the dough in the refrigerator for 20 minutes. After this time, roll it out very thinly—so that it is slightly translucent. Using a glass, cut out round discs, place the filling in the center, and seal well in the shape of a pierogi.
Recipe for cabbage and mushroom filling for pierogi
Preparation:
Rinse the mushrooms thoroughly and soak them in 200 ml of water. When the mushrooms are soft, cut them into small pieces, but do not pour out the soaking water—it will be useful in the next stage of preparing the filling. Rinse the sauerkraut in water (if it is too sour) and chop it finely. Then place it in a pot (or pressure cooker) along with the mushrooms and the reserved water. Add the garlic and spices. Cook the cabbage, adding a little water as needed, until it is well softened (about 1 hour). Dice the onion finely and sauté in butter. When the cabbage is soft, transfer it to the pan and fry with the onion until the moisture evaporates well and the filling is compact and slightly sticky.
How long to cook pierogi?
Note!
When sealing the pierogi, you can brush the edges of the dough with water, which will help the dough stick together better.
