Pierogi with cabbage and mushrooms are a classic Polish dish, perfect for the holiday table. Thin dough made from wheat flour encases a juicy filling of sauerkraut and dried mushrooms, sautéed with onions in butter. Aromatic and hearty, these pierogi are excellent both hot and cold. They pair well with a dollop of sour cream or your favorite sauce. Preparing them requires patience, but the end result rewards every bit of effort put in.
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Soak the dried mushrooms in warm water for 30 minutes, then cook them for 15 minutes and drain. Keep the broth.
Rinse the sauerkraut and chop it. Sauté in butter with chopped onion, adding a little mushroom broth until soft.
Finely chop the mushrooms and add them to the cabbage. Sauté together for another 10 minutes.
In a large bowl, combine the flour with warm water and a pinch of salt. Knead into a flexible dough, roll it out thinly, and cut out circles.
On each dough circle, place a tablespoon of the filling made of cabbage and mushrooms. Pinch the edges together to form dumplings.
Cook the dumplings in salted boiling water until they float to the surface. Serve hot with butter or your favorite sauce.
Pierogi with cabbage and mushrooms are a dish that has its roots in the tradition of Polish cuisine, and their history dates back centuries. Many regions of Poland have their unique recipes for pierogi, which makes them incredibly diverse.
Pierogi are best served on a large plate, drizzled with melted butter and sprinkled with freshly ground pepper. They can be served with sour cream or sautéed onions. Garnish the plate with fresh parsley to give the dish a fresh look.
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 in a pan with butter.
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