Delicious cabbage and mushroom dumplings for most of us are associated with Christmas Eve and the holidays. They can be served immediately after cooking as a main course or pan-fried. Some prefer with ketchup others with cracklings and fried onions. As many gourmets there will probably be as many flavor combinations. However, this does not change the fact that traditional pierogi with cabbage and mushrooms is one of the more internationally recognized Polish dishes.
Ingredients needed:
Stuffing
1 liter jar of dried mushrooms (about 100 g)
ca. 1 kg of sauerkraut
1 medium carrot
1 small parsley
3 tablespoons of oil
3 medium onions
Dumpling dough
ca. 600 g wheat flour
pinch of salt and pepper to taste
ca. 50 g butter
Method of preparation:
Stuffing
Rinse the mushrooms thoroughly, pour cold water over them and preferably set them aside overnight. The next day in a pot set water add mushrooms, peeled carrots, parsley and cook the whole thing until the ingredients are soft. At the end of cooking, season with salt and pepper to taste.
Drain and I rinse the cabbage then pour water and cook until soft with a sod of salt (about 45 minutes), then drain thoroughly.
Drain all the ingredients, reserving the stock (you can use it later as a base for mushroom soup). Squeeze the whole thing thoroughly out of the water and, together with the cabbage, grind it in a meat grinder on a large mesh, or cut it on a board
In a frying pan, gently fry the onion and add to the stuffing. Thoroughly knead the stuffing. You can add a little salt and pepper to taste.
Dumpling dough
Pour the flour into a bowl, add a little salt. Put butter in hot water and melt, gradually pour into the flour. All the while stirring with a spoon until the ingredients are combined.
Knead the dough for about 10 minutes until it is smooth has a uniform fine texture. Then put it in a bowl, cover with a cloth and set aside for approx. 30 minutes. After this time, divide into 4 parts and roll into patties one by one. Carefully with a glass or cup cut out circles AND detach from the rest of the dough. Put stuffing in the center with a small spoon, fold the dough in half and seal the edges into dumplings.
Place in boiling water and cook until tender, about 3 minutes. Once cooked, remove to a plate with a straining spoon.
Can be served on its own or garnished with, for example, greaves AND glazed onions.
