Polish pierogi with sauerkraut and mushrooms

Method

Soft, thin dough folds around a tender filling of sauerkraut and dried mushrooms. Golden onion butter coats the pierogi, balancing the cabbage’s clean tang with deep, earthy notes.

1. 1

   Cover the mushrooms with cold water and soak for at least 2 hours, or overnight. Drain, reserving the soaking liquid, rinse, then simmer for 20–30 minutes in the strained liquid. Drain and chop finely.

2. 2

   If the sauerkraut is very sharp, rinse it briefly. Drain and chop, then put it in a saucepan with a little water. Cover and cook gently for about 45 minutes, until tender. Drain thoroughly.

3. 3

   Finely chop the filling onion. Cook it in 30 g butter until soft and lightly golden. Add the mushrooms and sauerkraut; stir and cook for 5 minutes. Season with pepper and salt as needed, then leave to cool.

4. 4

   Combine the flour and salt in a large bowl. Add the hot water and oil, then mix. Knead for 8–10 minutes, until smooth and supple. Cover and rest for 30 minutes. Roll thinly on a lightly floured surface and cut into 7–8 cm rounds.

5. 5

   Place a small spoonful of filling in the centre of each round. Moisten the edge lightly, fold into a half-moon and press firmly to seal. Bring a large pot of salted water to a boil. Cook the pierogi in small batches, stirring gently. Once they float, cook for another 2–3 minutes, then lift out with a slotted spoon.

6. 6

   Thinly slice the second onion. Brown it in 40 g butter until the edges are golden and the butter smells nutty. Spoon over the pierogi and serve hot.