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| Sauerkraut and Mushroom Pierogi |
| These classic Polish half-moon-shaped dumplings combine the flavors of mushrooms and sauerkraut. They are lightly poached, then fried until golden. If desired, fry pierogis with chopped bacon. For an attractive appearance, crimp edges with a fork. Serve with applesauce and sour cream. |
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| Base SKU: |
488 |
| Cuisine: |
Polish |
| Prep Time: |
45 Minutes |
| Cooking Time: |
15 Minutes |
| Yield: |
4 Servings |
| Source: |
EthnicGrocer |
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Ingredients:- Click "View all receipe products" to see all recipe products.
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| Instructions: |
| 1. |
Soak mushrooms in warm water for about 25 minutes; drain liquid, and slice. |
| 2. |
Saut; onions and mushrooms in butter. Stir in sauerkraut and pepper. Fry until sauerkraut is golden. Add chopped egg and sour cream. Mix and reserve. |
| 3. |
To prepare the dough, mound flour on a clean work surface, with a well in the center. Drop eggs and salt into well. Add water. |
| 4. |
Working from center to outside of mound, mix flour into liquid in center with one hand and keep dough mounded with the other. Knead until well mixed and firm. Cover dough with a warm towel and let rest 10 minutes. Meanwhile, boil a pot of water. |
| 5. |
Divide dough into halves. Roll out half of the dough on a floured surface as thinly as possible. Cut into 3-inch rounds with a biscuit cutter. |
| 6. |
Place a small bit of filling to one side of the center of a dough round. Moisten edges with a bit of water, fold over and pinch edges together. Be sure they are sealed well or the filling will leak out. |
| 7. |
Drop pierogi into boiling water. Cook gently 3-5 minutes, or until they float. |
| 8. |
Lift out of water with perforated spoon, pat dry, and drop them into a frying pan with butter. Fry until golden. |
| 9. |
Serve with applesauce and sour cream. |
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