Filled dumplings Piroggi

Ingredients for 4 servings:

• 1 kg flour
• 1 cup water
• 500 g minced meat
• 250 g sauerkraut
• 20 g porcini mushrooms, dried
• salt and pepper

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

Pierogi

For the dough, mix the flour with water and then knead it into a dough. For the filling, fry the minced meat with salt and pepper, along with the previously soaked porcini mushrooms, and season with salt and pepper. Then mix it with the sauerkraut in a bowl and put it through a meat grinder. You can also use an immersion blender if you don’t have a meat grinder. Now roll out the dough piece by piece until it’s very flat and use a glass to cut out small round shapes about 5-7 cm in diameter. Using a teaspoon, fill the dough into the dumplings, fold them over, and press down firmly. Repeat until all the dough and filling are used up. Then add the dumplings one at a time to salted water, as they won’t all fit in one pot at the same time. Cook for about 6-8 minutes, until the pierogi float to the top. It tastes great if you fry some onions with bacon and pour them over the pierogi. If you have a lot left over, you can freeze the leftovers. That’s what I always do.