Highlander Pierogi with Sauerkraut and Mushrooms, Drizzled with Sage Butter - photo 1
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Highlander Pierogi with Sauerkraut and Mushrooms, Drizzled with Sage Butter

Anything Regional Cuisine of Poland Main dishes 120 min Medium 70 wyświetleń ~20.06 PLN - (0)
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Description

Traditional pierogi in the highlander style of the Tatra Mountains — thin dough with delicate egg and butter, filled with sour fermented cabbage and aromatic dried mushrooms, served with hot sage butter. A winter dish, hearty and warming, it combines the salty and slightly sour taste of cabbage with the forest aroma of mushrooms, while the rich, herby sage butter gives it a highlander, rustic character. They are perfect as a lunch or warm dinner; they can be served with sour cream (optional) and crispy onions. The dish uses readily available, seasonal ingredients and has a distinct homemade appearance — the pierogi look best on a wooden board or a large plate with pieces of sage visible in the butter.

Ingredients Used

Ingredients (13)

Servings:
4
  • Wheat flour 500 g
  • Chicken egg 2 szt. (~120 g)
  • Water 200 ml
  • Sauerkraut 400 g
  • Dried mushrooms 40 g
  • Onion 1 szt. (~150 g)
  • Butter 140 g
  • Fresh sage 30 g
  • 🌿 Przyprawy
  • Salt 8 g
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Marjoram 2 g
  • Sugar 5 g
  • 18% cream 100 ml
💰 Szacowany koszt dania: ~20.06 PLN (5.01 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the mushrooms

1

The evening before (or at least 1.5 hours before), place the dried mushrooms in a medium bowl and cover them with warm water so that they are completely submerged (about 40–50°C). Let them sit for 1–8 hours until softened. After soaking, drain the mushrooms through a sieve, reserving the soaking water, and filter it through cheesecloth or a fine sieve to remove any sand. Chop the softened mushrooms into small cubes.

Ingredients: Dried mushrooms
Use a glass or ceramic bowl. If you forget to soak the mushrooms, pour boiling water over them for 30–40 minutes, but the flavor will be weaker. The soaking water has a strong aroma — use it for sautéing the filling, but add it gradually and check the taste.

Filling

2

Drain the sauerkraut in a colander for a few minutes. If it is very sour, rinse it briefly with cold water and squeeze it out again. Chop the sauerkraut finely with a knife. In a large skillet, heat 30 g of butter over medium heat. Chop the onion into small cubes and add it to the skillet. Sauté for 6–8 minutes, stirring occasionally, until the onion is translucent and slightly golden.

Ingredients: Sauerkraut, Onion, Butter
Use a pan with a diameter of 24–28 cm with a thick bottom, and a wooden spoon for stirring. Do not fry the onion over too high heat — burning will give a bitter taste.
3

Add the chopped mushrooms to the sautéed onion and fry together for 4–6 minutes, until the mushrooms evaporate and release their aroma. Add the cabbage, 2–3 tablespoons (30–60 ml) of the mushroom soaking water, reduce the heat, and simmer covered for 20–25 minutes, stirring every few minutes. If the filling becomes too dry, add a tablespoon of the soaking water. At the end, add black pepper and (optionally) marjoram; taste and season with sugar if the cabbage is very sour.

Ingredients: Dried mushrooms, Sauerkraut, Onion, Butter, Black pepper, Sugar, Marjoram
Use a lid to ensure the filling simmers evenly. The finished filling should be soft, slightly moist, without excess liquid — if it is too wet, evaporate it uncovered at the end.

Cake

4

In a large bowl, sift the flour and make a well in the center. In a separate container, lightly beat the eggs with warm water and add half of the salt (4 g). Pour the liquid into the well and mix with a fork, starting from the center and gradually incorporating the flour from the sides until a lumpy dough forms. Add 30 g of melted, cooled butter and knead by hand or with a hook mixer for 8–10 minutes until the dough is smooth and elastic. The dough should be slightly sticky but not tacky — if it is too dry, add water by the tablespoon; if too wet, sprinkle in a little flour.

Ingredients: Wheat flour, Water, Salt, Butter
Use a large bowl or a countertop. If you don't have a mixer, knead by hand for 10–12 minutes. The dough is ready when it is smooth, elastic, and does not stick to your hands.
5

Cover the dough with a cloth and let it rest for 20–30 minutes at room temperature. After that time, divide the dough into 3 parts, rolling each one thinly on a floured surface (thickness about 2 mm).

Ingredients: Wheat flour
Use a rolling pin and sprinkle a little flour to prevent the dough from sticking to the surface. If the dough shrinks, let it rest for another 5–10 minutes.

Dumpling shaping

6

Cut out circles from the rolled-out dough with a diameter of 7–8 cm (use a glass). Place a teaspoon of filling (about 12–15 g of filling) on each circle, fold the edges first in half, and then seal tightly by pressing and creating delicate ruffles with your finger or a fork. Try not to overload the dumplings to prevent them from bursting during cooking.

Ingredients: Wheat flour, Sauerkraut, Dried mushrooms, Butter
Use a floured countertop and a teaspoon to portion the filling. A common mistake is making the dough too thick and using too much filling — the dumplings should be thin and even.

Cooking

7

In a large pot, bring plenty of salted water to a boil (about 8 g of salt per liter). Add the dumplings in batches (not too tightly), gently stirring from the bottom to prevent sticking. Once they float to the surface, cook for an additional 2–3 minutes (the time depends on the thickness of the dough). Remove with a slotted spoon and place on a plate or cutting board.

Ingredients: Salt, Wheat flour
The best pot is a tall, spacious pot. Don't throw in too many dumplings at once — a drop in water temperature can cause them to stick together. The dumplings should be ready when they are soft to the touch and springy.

Sage butter and serving

8

In a large skillet, heat 80 g of butter over medium heat. When the butter starts to foam and lightly brown (6–8 minutes), add the washed and dried sage leaves (30 g). Fry for 30–60 seconds; the leaves should become crispy, and the butter should have a nutty, brown aroma. Turn off the heat. If desired, transfer the dumplings to the skillet and briefly sauté (1–2 minutes) in the sage butter to give them a slight crispiness. Serve immediately, drizzling each plate with sage butter and garnishing with a few sage leaves. You can serve with 18% sour cream on the side.

Ingredients: Butter, Fresh sage, 18% cream
Be careful not to burn the butter — brown butter has a nutty aroma, but black burnt butter gives a bitter taste. Use a heavy-bottomed pan; if you are sautéing dumplings, do it briefly so they don't get mushy.

Serving

9

On a plate, arrange 6–8 dumplings (depending on your appetite), generously drizzle with sage butter, and garnish with a few onions or sage leaves. Serve with a bowl of sour cream on the side. Dumplings taste best hot, freshly from the pan.

Ingredients: Butter, Fresh sage, 18% cream
Serve on a wooden board or a large plate. If you are preparing a portion for a party, keep the finished dumplings warm under cover in the oven at 80°C for a short time.

Fun Fact

💡

In the Tatra region, hearty dumplings with cabbage and mushrooms were popular — the highlanders used dried mushrooms and sauerkraut, as these were long-lasting products available in winter. Sage butter is a simple yet aromatic way to elegantly finish a dish.

Best for

zimowy obiad świąteczne spotkanie spacer po górach - posiłek po trekkingu

Tips

🍽️ Serving

Serve hot, with a dollop of sour cream on the side. For a more rustic effect, briefly sauté the dumplings in sage butter to achieve a slightly crispy surface. Add a handful of fried onions or crispy butter bits on the plate for a contrast of textures.

🥡 Storage

Uncooked dumplings can be frozen on a tray until firm, then transferred to bags. Cooked ones can be stored in the refrigerator for up to 2 days in a closed container. To reheat: sauté in sage butter or briefly steam in a covered pot — avoid slow reheating in the microwave, as the dough will become rubbery.

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