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Mushroom & Sour Cabbage Pierogi (Polish Filled Dumplings)

Posted on: 5th Aug 2007

INGREDIENTS

for the filling
500g white button mushrooms or even better wild mushrooms (chopped finely)
900g jar (500g drained) of sour cabbage / sauerkraut / fermented cabbage (squeezed in hand to remove excess water and chopped)
2 large onions (chopped finely)
3 tbs oil (I used grape seed oil)
ground black pepper
salt

for the dough
5 cups plain flour
2 large or 3 small eggs
2 tsp salt
4 tbs soured cream
½ cup or a little bit more warm but not hot water

unsalted butter
breadcrumbs - optional
more flour

EQUIPMENT

rolling pin

METHOD

To prepare filling fry onions on oil till golden, add mushrooms and cabbage and fry for a while longer till there is no more water from cabbage and mushrooms.
Season with salt and black pepper and leave aside.

To prepare dough combine eggs with soured cream and salt, add flour and water gradually.
Roll out portion of the dough on floured surface with rolling pin to about 2-3mm thick, with round 8cm (about 3 inches) cookie cutter or large glass cut out circles. Each circle roll out a little bit more, place as much of the filling as you can in the middle, fold dough in half so the edges meet, seal using fingers or use pierogi maker if you have one. Make sure you seal it properly so pierogi will not fall apart during cooking. Place done pierogi on floured surface, make sure they are not touching each other because they will stick.

When you are ready to cook pierogi, bring large pot of water to boil, place pierogi inside, cook for about 3 minutes from the time they start floating on the surface. Drain.
Serve pierogi refried on butter or topped with melted butter and breadcrumbs (in a small saucepan place breadcrumbs and butter – 125g / ½ bar of butter for ½ cup breadcrumbs, heat on low fire till butter is bubbling, pour over pierogi).

Cooking pierogi in pot of water is traditional method. I tried to cook them in frying pan with a little bit of butter and lots of water turning once and it worked as well. Frying pan method is better if your pierogi did not seal properly, this way they will not fall apart like they would during traditional method.
You can also leave raw pierogi to dry for couple of hours and then place them in a plastic bag and freeze till you are ready to eat them.

Makes about 55 pierogi.

Allow 6-8 per serving.

  • Pierogi are traditional Polish dish served during Christmas Eve with beetroot soup / Barszcz or Wild Mushroom Soup but taste the same good itself.

Margot DOLEWSKA DYERMargot DOLEWSKA DYER is Brighton based blogger dedicated to crafts, recipes, reviews, food styling and photography. She is also behind 416 Studios specializing in web design & photo retouching. You can connect with her via Google+.

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Comments

  1. [...] and farm cheese, minced beef, fresh blueberries in summer—but at Christmas, always cabbage and mushrooms. She used to give me my own small lump of dough to play with, to flatten with her giant wooden [...]

  2. [...] (SOURCES OF THE RECIPE: HERE AND HERE) [...]

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