Pierogi – Polish dumplings

Ingredients for 1 servings:

• 500 g white cabbage
• 500 g sauerkraut
• 200 g mushrooms, dried
• 50 g onion(s), finely diced
• Salt
• pepper
• 350 g flour
• 1 egg(s)
• ¼ liter of water

Instructions

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

Pierogi with sausage and mushrooms

Grate the white cabbage into strips. Mix with the sauerkraut and mushrooms and cook in a little water. Fry the onion in a little oil until translucent and add. Let cool. Squeeze out the filling using a cotton cloth and remove any excess liquid. Prepare the pierogi dough: Place flour on a work surface and make a well in the center. Crack in the egg and pour in the water. Add salt and pepper and knead the dough slowly but thoroughly. It will be very sticky at first, but the longer you knead it, the easier it will be. Let the dough rest for a while (about 15 minutes), then roll it out thinly and cut out round circles with a diameter of about 5 cm using a glass or a cookie cutter. Place about 1 teaspoon of the filling in the center and fold over. Press the edges firmly – but be careful not to get any of the filling in between, or they will fall apart. Place in boiling, salted water. When they float to the top, cook for about 2 more minutes, then remove from the water and either serve immediately or let cool. Later, fry in melted butter with a little breadcrumbs.