Polish Pierogi are considered to be the national dish. Little bundles of joy you are sure to love. Easy to make and a heavenly bite.
Course Side Dish
Cuisine Polish
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 24pierog
Calories 130kcal
Author Darlene at International Cuisine
Ingredients
Ingredients
4cupsflour
2eggs
8tbspunsalted butter1 stick, softened
1tspsalt
1cupwarm milk
For the filling
8ozsauerkraut
4ozmushrooms champignons chopped finely
1/2small onion chopped finely
1Tablespoonoil
Instructions
Instructions
Stir the flour and salt in a large bowl. Cut in the butter until mixture looks crumbly. Add in the eggs then milk and stir with a wooden spoon until mixture holds together.
Lightly knead in the bowl to smooth. Set aside.
Meanwhile you can make the filling:
Put the sauerkraut in a bowl
Put the mushroom in a dry skillet over high heat, cover with a lid. Once the mushrooms release the moisture, take off the lid and cook until the water evaporates.
Add in the oil and onion and saute over low heat for about 10 minutes. Once cool mix together with the sauerkraut
Roll dough out to ⅛"thickness (you may need to divide the dough in half and roll dough out at a time if your working area is small.)
Cut out circles using a cup 3" in diameter.
Place about a heaping teaspoon of filling in the centers and seal pierogi. Transfer to a floured tray and continue to work on the dough rolling out the scraps. (Tip: use a pierogi maker for quick and easy results or you can crimp with a fork.)
Freeze or boil in water for 3 minutes.
To cook frozen: Boil in water for 3-4 minutes
sauté in butter until nicely seared (about 2-3 minutes.)