Marianna Dworak

Sauerkraut and mushroom pierogies

Pierogi z Kapustᶏ i Grzybami

banner
Preparation info
    • Difficulty

      Easy

Appears in
Authentic Polish Cooking: 120 Mouthwatering Recipes, from Old-Country Staples to Exquisite Modern Cuisine
Authentic Polish Cooking

By Marianna Dworak

Published 2016

  • About

Ingredients

  • Pierogi dough
  • 2 oz (55 g) dried mushrooms
  • 1

Method

  1. In advance, soak the dried mushrooms in cold water for about 2 hours, then cook them in the same water until they turn soft. Drain, retaining the broth, and finely dice the mushrooms.
  2. Finely dice the onion and fry with butter in a skillet, adding in finely diced sauerkraut and mushroom broth, and simmering until soft.
  3. Finely dice the egg and add in to th