Pierogi with cabbage and mushrooms are a classic Polish dish that delights with its rich texture and deep flavor. The smooth dough envelops an aromatic filling of sauerkraut and dried mushrooms, creating a harmonious composition of tastes. Perfect for the holiday table, but also excellent as an everyday meal. Crispy on the outside, soft and juicy on the inside, these pierogi evoke memories of traditional home-cooked dinners.
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Soak the dried mushrooms in warm water for 30 minutes, then drain and chop.
Chop the sauerkraut finely and cook over low heat for 20 minutes until it softens. Drain the excess water.
Finely chop the onion and sauté it in butter until translucent. Add the chopped mushrooms and cabbage, fry for 10 minutes, seasoning with salt and pepper.
In a bowl, mix the flour, water, oil, and salt. Knead into a smooth dough, cover with a cloth, and let it rest for 15 minutes.
Roll out the dough to a thickness of about 2 mm. Cut out circles using a glass.
On each dough circle, place a teaspoon of filling, pinch the edges together to form dumplings.
Cook the pierogi in salted water for 5-7 minutes from the moment they float to the surface. Serve hot.
Pierogi with cabbage and mushrooms are traditionally served during Christmas Eve in Poland, symbolizing abundance and hospitality.
Serve the dumplings hot, preferably on a white plate to highlight their color. You can sprinkle them with freshly chopped parsley or onions sautéed in butter. They taste great with a spoonful of sour cream.
Store leftover dumplings in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. To reheat, simply drop them into boiling water for a few minutes or sauté them in a pan.
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