Pierogi with Sauerkraut and Goat Cheese, Drizzled with Sage Butter - photo 1
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Pierogi with Sauerkraut and Goat Cheese, Drizzled with Sage Butter

Dishes for Special Occasions Vegetarian Dishes Regional Cuisine of Poland 90 min Medium 23 wyświetleń ~29.42 PLN * - (0)
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Description

Classic dumplings in a winter, warming version: moist filling of sauerkraut with creamy goat cheese, enclosed in delicate, elastic dough and drizzled with aromatic sage butter. This dish combines the acidity of the cabbage with the mild tanginess of the goat cheese and the nutty aroma of sautéed sage. Perfect for special occasions in winter — holiday table, family gathering, or dinner when looking for simple yet elegant comfort food. Serve hot, preferably with sour cream or natural yogurt as a side, and you can also sprinkle with freshly ground pepper. The dish has a distinct, multi-layered flavor and an impressive appearance thanks to the golden buttery sage sauce.

Ingredients Used

Ingredients (14)

Servings:
4
  • Wheat flour 500 g
  • Water 200 ml
  • Butter 120 g
  • Sauerkraut 600 g
  • Onion 1 szt. (~150 g)
  • Ser kozi 200 g
  • Rapeseed oil 15 g
  • Sage 10 g
  • Chicken egg 2 szt. (~120 g)
  • 🌿 Przyprawy
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 2 szczypty (~2 g)
  • Marjoram 2 g
  • ✨ Opcjonalne
  • Sugar 5 g
  • Sour cream 100 g
💰 Szacowany koszt dania: ~29.42 PLN (7.36 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Cake

1

Prepare a work surface or a large bowl. Sift 500 g of wheat flour onto the surface, making a wide well in the center. In a small bowl, beat 120 g of eggs (2 pieces) with 5 g of salt. Heat 200 ml of water to a temperature of about 35-40°C — it should be pleasantly warm, not hot. Pour the eggs into the well first, then gradually add the warm water, mixing the flour with a fork from the inside until a thick mass forms.

Ingredients: Wheat flour, Chicken egg, Water, Salt
Use a mixer with a dough hook or knead by hand. Best tools: stand mixer or a countertop and your hands. Common mistake: adding too much water at once — add it slowly until the dough is cohesive.
2

Knead the dough for about 8-10 minutes: using your hands dusted with a little flour, knead vigorously, stretch, and fold. The dough is ready when it becomes smooth, elastic, and stops sticking heavily to your hands (if it is very sticky, sprinkle a little flour, but don't overdo it).

Ingredients: Wheat flour, Chicken egg, Water
If you don't have a mixer, knead by hand for about 10-12 minutes. Don't add too much flour — too dry dough will result in tough dumplings.
3

Form a ball with the dough, brush the surface with a little canola oil (a few drops) or cover with a damp cloth. Set aside for 30 minutes at room temperature to relax the gluten and make the dough more elastic.

Ingredients: Rapeseed oil
Use a bowl with a diameter of at least 20 cm. Do not put the dough in a cold fridge — it needs warmth to rest.

Filling

4

Prepare the cabbage: if it is very sour, quickly rinse it with cold water and squeeze it well by hand or in a fine vegetable mill. Chop finely if there are larger pieces. In a medium skillet, heat 15 g of rapeseed oil and 30 g of butter over medium heat.

Ingredients: Sauerkraut, Rapeseed oil, Butter
For draining the cabbage, use cheesecloth or a fine sieve. If the cabbage is soft, it doesn't need to be cooked for long.
5

Add 150 g of finely chopped onion to the heated fat and sauté for 4-5 minutes until the onion becomes translucent and slightly golden. Add the drained sauerkraut (600 g) and simmer over medium heat for 15-20 minutes, stirring every few minutes — the cabbage should soften and lose some moisture.

Ingredients: Onion, Sauerkraut, Butter, Rapeseed oil
Use a pan with a diameter of 24-28 cm with a thick bottom. If the cabbage starts to burn, lower the heat and add a tablespoon of water.
6

When the cabbage is soft, season with 5 g of salt (be careful with the saltiness), 2 g of freshly ground black pepper, and 2 g of marjoram. If the cabbage is very sour, add 5 g of sugar (optional) and continue to simmer for 2-3 minutes. Set aside to cool.

Ingredients: Salt, Black pepper, Marjoram, Sugar
Taste the filling with a teaspoon: it should be distinct in flavor but not overpowering with salt. Add sugar only if necessary.
7

After cooling, mix the cabbage with 200 g of goat cheese — crumble the cheese with your fingers and thoroughly combine it with the cabbage to make the filling creamy. If you want a creamier filling, you can add 100 g of sour cream (optional). Taste and adjust with additional pepper if needed.

Ingredients: Ser kozi, Sauerkraut, sour cream
Use a spatula or wooden spoon. Do not blend with a mixer — we want texture, not a smooth paste.

Shaping

8

Divide the rested dough into 3 equal parts. Work with one part at a time — cover the rest with a cloth. Roll out thinly to a thickness of about 2-3 mm. Use a glass with a diameter of 7-8 cm to cut out circles. Place about 20-25 g of filling on each circle (a teaspoon filled lengthwise).

Ingredients: Wheat flour, Ser kozi, Sauerkraut
Use a floured board. If the edges are sticky, lightly sprinkle with flour, but avoid excessive dusting — it will result in tough dumplings.
9

Seal the dumplings: fold the circle in half, press the edges together firmly with your fingers, then create a gentle pleat (crimping) with your thumb and index finger to ensure they are sealed. Check for any air bubbles and make sure the edges are well joined.

Ingredients: Wheat flour, Sauerkraut, Ser kozi
Use a slightly dampened finger if the edges won't stick together. The most common mistake is using too much filling — it makes sealing difficult.

Cooking

10

In a large pot, bring about 2-3 liters of water to a boil. Add 5 g of salt (about 1 teaspoon). Place the dumplings in batches into the boiling water, but not at a rolling boil — reduce the heat so that the water gently simmers. Stir gently with a wooden spoon to prevent sticking. Once the dumplings float to the surface, cook for an additional 3-4 minutes. Remove with a slotted spoon to a plate.

Ingredients: Salt, Water
Use a large pot (at least 4-5 l). If you add too many at once, the temperature will drop and the dumplings will fall apart.

Sage butter

11

Prepare the sage butter while the dumplings are cooking: heat a pan over medium heat, add 120 g of butter. When the butter melts and starts to foam, reduce the heat and continue frying for 3-4 minutes, until it takes on a golden-nutty aroma and begins to brown slightly (be careful not to burn it). Add 10 g of sage leaves and fry for 30-60 seconds, until the leaves become crispy. Remove from heat immediately.

Ingredients: Butter, sage
Use a non-stick skillet or a thick-bottomed steel pan. The key: temperature control — too high will burn the butter and sage.

Finishing and serving

12

Arrange the cooked dumplings on a warmed plate or serving dish. Drizzle evenly with sage butter so that the sage leaves are on top for decoration and crunch. You can also serve sour cream on the side or place a dollop on each dumpling (optional). Sprinkle with freshly ground pepper.

Ingredients: Butter, sage, sour cream
Use a flat plate with a diameter of 26-28 cm or a large serving platter. Serve immediately — the dumplings taste best hot.

Final Tips

13

If you make the dumplings in advance, you can lightly dust them with flour and arrange them on a tray individually, then freeze them flat. Once frozen, transfer them to bags. Cook without thawing, adding 1-2 minutes to the cooking time after they float.

For freezing, use flat trays and airtight bags. Avoid adding sauce before freezing.

Fun Fact

💡

Pierogi with cabbage and mushrooms are a traditional Christmas dish in Poland; the version with goat cheese is a modern twist, combining tradition with a delicate Mediterranean touch of goat cheese.

Best for

Święta Rodzinne spotkanie Kolacja zimowa

Tips

🍽️ Serving

Serve the dumplings hot, drizzled with sage butter. Add a tablespoon of sour cream or natural yogurt to the plate. For decorative effect and texture, add sautéed onions or crispy sage leaves.

🥡 Storage

Store in the refrigerator for up to 24 hours in an airtight container. For freezing: arrange individually on a tray, freeze, and then transfer to a bag. Cook from frozen — add 1-2 minutes to the cooking time after they float. Sage butter is best prepared just before serving.

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