Pierogi with sauerkraut and mushroom filling

Ingredients for 4 servings:

• 300 g wholemeal flour
• 1 egg(s)
• 2 tsp oil
• 100 ml water
• Flour for the work surface
• 100 g sauerkraut, ready to serve
• 1 handful of mushrooms
• 1 small onion(s)
• e.g. salt and pepper
• some oil or butter for frying

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 40 minutes

with wholemeal flour, vegetarian

First, prepare the dough. Sift the flour into a bowl and add the egg, oil, and water, a little at a time. Knead vigorously. The longer the dough is kneaded, the better it will be. They say about 10 minutes. Cover the dough and let it rest for about 30 minutes. For the filling, use sauerkraut that’s already ready to serve. I had some leftover from another meal. Dice the onions and mushrooms and sauté them in butter. Then add the sauerkraut. Simmer everything for about 10 minutes, until the filling has a creamy consistency. Season the filling with salt and pepper. Bring a large pot of water and salt to a boil. Roll out the dough on a floured surface to about 2 mm thick and cut out round discs using a glass. Spoon some of the filling onto the discs and press firmly together. Decorate the edges with a fork. Add the pierogi to the water, bring to a boil briefly, and then simmer over low heat until they float to the top. Finally, fry the pierogi on both sides in a pan with butter or oil. If you like, you can sauté an onion first and serve both together on a plate. Tip: I find a second filling absolutely delicious. For this, boiled and mashed potatoes are added, seasoned with sour cream and parsley, as well as salt and pepper. You can use anything you like in this recipe, whether sweet or savory.