Pierogi z kapustą i grzybami
Pierogi z kapustą i grzybami, from above
VegVeganPoland

Pierogi z kapustą i grzybami

Sauerkraut and mushroom pierogi: the Christmas Eve dumplings that smell of the forest.

100 minTime
14 gProtein each
mildSpice
Christmas Eve dumplings2 chapters · 1 min read

Make it your way

Grandma's wayWigilia style, boiled then fried.
The original
554kcalsame
14 gproteinsame
8 gfibresame
100minutessame

Pierogi z kapustą i grzybami.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Maida (all-purpose flour, plain flour)3¼ cups
Water1 cup minus 2 tbsp, warm
Cooking oil (vegetable oil)for dough, filling and frying
Saltto taste
Sauerkraut500 g, rinsed and chopped
Button mushroom300 g, finely chopped; add dried porcini if you have them
Onion1 large, chopped
Bay leaf (indian bay leaf)1
Black pepperto taste

Method

5 steps
  1. 1Knead flour, water, 2 tbsp oil and salt into a soft dough and rest.
  2. 2Simmer sauerkraut with bay in a little water until soft, then drain and squeeze.
  3. 3Fry onion and mushrooms in oil until dry and brown, add kraut and fry 10 minutes. Season and cool.
  4. 4Roll thin, cut circles, fill and seal into half moons.
  5. 5Boil until they float, then fry briefly in a little oil until golden on both sides.
Serve it like this

Serve fried pierogi on a warm plate with a little browned onion on top, beside a cup of clear beetroot soup.

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Make it a meal

What goes with Pierogi z kapustą i grzybami: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Methi thepla40 min
On the side Mizeria15 min
On the side Kluski śląskie45 min
To drink Kokum sharbat25 min
Something sweet Pączki150 min
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