Pierogi filled with cabbage, carrots and mushrooms

Ingredients for 4 servings:

• 350 g wheat flour
• 125 ml water
• 1 tsp salt
• 1 egg(s)
• 1 tbsp oil
• 300 white cabbage
• 1 large carrot(s)
• 1 handful of mushrooms, dried
• 2 onions
• salt and pepper
• Garlic
• 1 tsp honey

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

Knead the flour, water, egg, salt, and oil into a dough, wrap in cling film, and chill. Peel and finely grate the carrots. Cut the cabbage into thin strips and the onions into fine dice. Crush the dried mushrooms by hand. Fry the vegetables in a pan until golden brown, season, and add a teaspoon of honey to taste. Roll out the dough thinly or form small balls and roll them out thinly. Place a generous teaspoon of filling on each of the round dough pieces and press the edges together as desired. Boil in salted water or broth for 8-10 minutes. Pierogi can be eaten with sour cream, fried with bacon and onions, or with melted butter. I always make pierogi in advance and freeze them stacked on baking paper (no pierogi should be touching each other when freezing), because it’s quite time-consuming. Then simply drop them from frozen into boiling water.