Mushroom and cabbage pierogi recipe
For the mushroom and cabbage filling
- 2tbsp vegetable oil
- 15g butter
- 1 onion, finely chopped
- 250g mushrooms, finely chopped
- 300g (drained weight) sauerkraut (half a 900g jar)
For the pierogi dough
- 360g plain flour
- 240ml hot (not boiling) water
- 1 egg
- 3/4tsp salt
- 1tsp vegetable oil
For the topping
- 2 large onions, sliced
- 20g butter
Each serving contains
of the reference intake
- To make the filling, rinse the sauerkraut in a sieve, under plenty of running water. Drain well. Heat 1 tablespoon of the vegetable oil in a large frying pan and add the onion and a pinch of salt. Cook, stirring often, over a medium heat for 5 minutes. Add the mushrooms and cook for a further 5 minutes. Now add the drained sauerkraut and cook for a further 10 minutes, until soft. There should be no liquid in the pan. Season to taste with salt and pepper. Set aside to cool.
- To make the dough, measure the flour into a large bowl and make a well in the centre.
- Crack the egg into the well with the hot water, salt and oil. Quickly beat the wet ingredients with a fork then slowly incorporate the flour, until a soft dough forms.
- Knead for about 8 minutes until smooth and elastic, adding a little extra flour if it sticks. Divide the dough into thirds and keep covered.
- Roll the first third out on a lightly floured surface, until it is an even 3mm thick. Using a plain, round 7cm cutter, stamp out about 12 circles. Keep the finished circles covered with a slightly damp tea towel to prevent them drying out. Repeat with the remaining two lots of dough to make about 36 circles.
- To fill, cup a circle in your palm, and put a packed teaspoonful of filling in the middle.
- Lightly wet the edges with water and pinch together tightly to seal. You can crimp with a fork if you wish.
- Keep the surface dusted with flour and cover the finished dumplings with a tea towel to prevent them drying out.
- To make the topping, soften the onions in the butter, with a pinch of salt, for 15 minutes, until soft and golden. Turn up the heat and cook for a few minutes more, until caramelised.
- To cook the pierogies, bring a large saucepanful of lightly salted water to the boil. Add half the pierogi and simmer for 5 minutes, stirring now and then to prevent sticking. Drain with a slotted spoon, transfer to a plate and simmer the remaining pierogies.
- Serve the pierogies as is, with the onion topping spooned over, or heat the remaining oil and the butter in a large frying pan and brown the pierogies on both sides, in batches. Spoon the onions over to serve.
The dough may be made up to 2 hours ahead of time and kept covered in a cool place.
Instead of the buttery onion topping, you could try toasting breadcrumbs in butter until golden.
Freezing and defrosting guidelines
Uncooked pierogis can be frozen to enjoy at a later date. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.