Polish Christmas Pierogi
Ingredients
- 500 gWheat flour
- 250 mlWater (hot)
- 50 mlSunflower oil
- 5 gSalt
- 500 gSauerkraut
- 40 gBoletus edulis (dried)
- 1 pcOnion (chopped)
- 1 pcBay leaf (leaf)
- 3 pcHot pepper de la Jamaïque (berries)
- 0 pinchblack pepper
Method
Thin, supple dough gives way to a dark filling of sauerkraut and wild mushrooms. The cabbage is tender, the mushrooms retain a firm bite, and bay lends the filling a quiet, woodsy aroma.
- 1
Rinse the mushrooms and soak them in cold water for at least 2 hours. Drain, reserving the soaking liquid; strain it, then simmer the mushrooms in it for about 30 minutes. Drain and chop finely.
- 2
Squeeze the sauerkraut lightly and chop it. Put it in a saucepan with the bay leaf, allspice berries and a little water. Cover and simmer gently for about 45 minutes, until tender. Drain thoroughly and remove the aromatics.
- 3
Chop the onion. Heat the oil in a pan and cook the onion until golden. Add the mushrooms and well-drained sauerkraut; fry for a few minutes. Season with black pepper and let the filling cool completely.
- 4
Combine the flour and salt. Gradually stir in the hot water and oil, then knead until the dough is smooth and supple, with no cracks on the surface. Cover and rest for 30 minutes.
- 5
Roll the dough thinly on a floured surface and cut out rounds about 7 cm across. Place a spoonful of cold filling in the centre of each. Fold into half-moons and pinch the edges firmly shut. Bring a large pot of salted water to a boil and cook the pierogi in small batches. Once they rise, boil for another 2–3 minutes, then lift out with a slotted spoon.
Frequently asked questions
How do you get this dish right?
- Drain the sauerkraut thoroughly before frying; excess moisture weakens the dough and can open the seals.
- Let the filling cool completely before shaping so the dough stays firm and seals cleanly.
- Cook the pierogi in small batches at a steady simmer, not a rolling boil, to protect their edges.
How long does this dish keep?
Refrigerate cooked pierogi in a sealed container for up to 3 days. Reheat briefly in a pan or in barely simmering water. Freeze uncooked pierogi in a single layer before transferring to a bag.
