Pierogies – Polish Dumplings
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Loading... - Hayley Baker
- 11 Jul 2022
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Prep Time: 1 hr 30 mins
Total Time: 1 hr 30 mins
Course: Appetizers & Snacks
Ingredients
· 
500 g white cabbae
· 
500 g sauerkraut
· 
200 g mushrooms, dried
· 
50 g onion (s), finely diced
· 
salt
· 
pepper
· 
350 g flour
· 
1 egg (s)
· 
0.25 liter ¼ water
Instructions
1. Grate the white cabbage into strips on a grater. Mix with the sauerkraut and mushrooms and cook in a little water. Fry the onion in a little oil until translucent and add. Let cool down.
2. Squeeze out the filling with the help of a cotton cloth and remove the liquid.
3. Prepare the dough for the pierogi: Put the flour on a worktop and make a well in the middle. Beat in the egg and pour the water over it. Add salt and pepper and slowly but thoroughly knead the dough. It is very sticky at the beginning, but the longer you knead it, the better it dissolves.
4. Let the dough rest a little (approx. 15 min.), Then roll it out thinly and cut out round circles with a diameter of approx. 5 cm with a glass or a cookie cutter. Read More…
