Pierogi with sauerkraut and mushrooms are one of the most popular Eastern European dishes served during festive Christmas Eve dinner. They are sour and filling and you can’t mistake them for anythin else. The recipe for this pierogi dough was developed by the best cook I know- my grandma. It’s elastic and soft. And if you’re lucky enough to have hand-picked mushrooms, dried by the fire, choose these but if not any store- bought dried mushrooms will do. Christmas is coming you guys!
First, I made pierogi dough accoring to this recipe.
I poured hot water over mushrooms and soaked them until soft, for about 30 miinutes. If they’re still tough, boil them until soft.
Then, I made the filling. I diced and fried onion with 1 tablespoon of butter and a pinch of sugar.
Then I added sauekraut and diced mushrooms to it and fried for about 15 minutes.
I let my filling cool and stuffed my pierogi.
I closed each pieróg securely and boiled them for until they floated to the top. They can also be frozen and boiled at a later time.
If you tried that recipe and posted a pic or comment use hashtag #EasternEuropeanRecipes I’d love to see how it turned out!
- 4 cups of flour
- 1/2 cup of hot water
- 1 egg
- 1 tablespoon of olive oil
- 1 teaspoon of salt
- 3 cups of dried mushrooms
- 1 jar of sauerkraut (34 oz)
- 1 onion
- 1 tablespoon of butter
- a pinch of sugar
- 1 tablespoon of salt
- 1 tablespoon of pepper
- Prepare pierogi dough according to this recipe.
- Pour hot water over mushrooms and let them soak for 15 minutes or until soft.
- Dice onion and fry it with butter and a pinch of sugar.
- Add diced mushrooms, saurkraut, salt and pepper to the onions and simmer for about 15 minutes.
- Place a tablespoon of filling in each pieróg, form them and boil until they float to the top. For more detailed instructions of making pierogi, please check this recipe.