Sauerkraut and mushrooms are the perfect marriage in Polish pierogi, and Polish naleśniki, also known as blintzes or crepes, and Polish uszka, known as "little ears," Lithuanian koldunai and kulebiak.
Since these are meatless, they would be perfect for Lenten meals or for wigilia, also known as Christmas Eve supper, or fit for an ovo-lacto vegetarian. If you have any leftover filling, it freezes well.
- For the Sauerkraut-Mushroom Filling:
- 1 quart sauerkraut (chopped, rinsed, and drained)
- 2 tablespoons butter
- 1 small onion (finely chopped)
- 8 ounces button mushrooms ( finely chopped)
- 1/4 teaspoon salt (or to taste, remembering that the kraut is salty)
- 1/4 teaspoon black pepper
- Optional: 1 egg (hard-cooked, finely chopped)
- 2 tablespoons sour cream
- For the Pierogi Dough:
- 2 large eggs
- 5 tablespoons sour cream
- 3 tablespoons vegetable oil
- 1 teaspoon salt
- 3/4 cup chicken broth
- 4 cups all-purpose flour
Make the Filling
- Place sauerkraut in a medium saucepan and cover with water. Bring to a boil, reduce heat, and simmer for 20 minutes. Drain.
- In a large skillet, sauté onion in butter until golden. Add mushrooms and sauté 3 minutes. Stir in sauerkraut, salt, and pepper. Sauté until kraut turns golden, about 20 minutes. Remove from heat and let cool.
- Add chopped hard-cooked egg (if using) and sour cream (you might need less sour cream if you don't use the egg or more sour cream if you do use the egg) and mix well. The consistency should be like a paste. You should be able to form it into a ball.
Make the Pierogi Dough
- In a large bowl, combine eggs, sour cream, oil, salt, and chicken broth until well mixed.
- Add flour and knead by hand or in a stand mixer until the dough is smooth. Wrap with plastic and let rest at least 10 minutes.
Fill and Cook
- Using a 1 1/2-inch cookie scoop, follow these steps to roll, cut, fill, and cook pierogi.
|Nutritional Guidelines (per serving)|
|Total Fat||20 g|
|Saturated Fat||6 g|
|Unsaturated Fat||9 g|
|Dietary Fiber||3 g|