These Polish Sauerkraut and Mushroom Pierogi are a classic Eastern European delight. Filled with a flavorful combination of sauerkraut and mushrooms, these dumplings are a comforting and satisfying dish. The pierogi dough is tender and delicate, providing the perfect contrast to the hearty filling. Serve them with a dollop of sour cream for an authentic and delicious Polish experience.

Ingredients

• For the Pierogi Dough:
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 large egg
• 1/2 cup sour cream
• 1/4 cup unsalted butter, softened
• For the Filling:
• 2 cups sauerkraut, drained and squeezed dry
• 1 cup mushrooms, finely chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons vegetable oil
• 1 teaspoon caraway seeds
• Salt and pepper to taste
• For Cooking and Serving:
• 1/4 cup unsalted butter
• Sour cream, for serving

Directions

1. In a large bowl, combine the flour and salt for the pierogi dough. Make a well in the center and add the egg, sour cream, and softened butter. Mix well until the dough comes together. Knead the dough on a lightly floured surface until smooth. Cover with plastic wrap and let it rest for 30 minutes.
2. Meanwhile, prepare the filling. Heat the vegetable oil in a skillet over medium heat. Add the onions and garlic, and sauté until translucent. Add the mushrooms and cook until they release their moisture and start to brown. Stir in the sauerkraut, caraway seeds, salt, and pepper. Cook for an additional 5 minutes, then remove from heat and let the filling cool.
3. On a floured surface, roll out the pierogi dough to a thickness of about 1/8 inch. Use a round cookie cutter or a glass to cut out circles about 3 inches in diameter.
4. Place a spoonful of the sauerkraut and mushroom filling in the center of each dough circle. Fold the dough over to form a half-moon shape and press the edges together to seal. You can use a little water to help seal the edges if needed. Repeat with the remaining dough and filling.
5. Bring a large pot of salted water to a boil. Cook the pierogi in batches, being careful not to overcrowd the pot. They will float to the surface when cooked, which usually takes about 3-4 minutes. Remove them with a slotted spoon and transfer to a plate.
6. In a large skillet, melt the butter over medium heat. Add the cooked pierogi and sauté until lightly browned on both sides, about 2-3 minutes per side.
7. Serve the sauerkraut and mushroom pierogi hot, with a dollop of sour cream on top. They can be enjoyed as a main course or as a side dish to complement a variety of meals.

Enjoy the delightful flavors of Poland with these homemade Sauerkraut and Mushroom Pierogi!