Pierogi z Kapustą i Grzybami

Name: Pierogi z Kapustą i Grzybami
Prep time: 60 min
Cook time: 25 min
Total time: 85 min
Yield: 4 servings
Cuisine: Polish
Ingredients: 2 cups all-purpose flour; 2 large eggs, beaten; 1/2 cup sour cream; 1/2 tsp kosher salt; 2 tbsp unsalted butter (for the filling); 1 medium yellow onion, finely diced; 8 oz cremini mushrooms, finely chopped; 8 oz sauerkraut, squeezed dry; 1/4 tsp ground black pepper; 2 tbsp unsalted butter (for frying)

85 minMediumServes 4450 cal/serving

PolishDinnerStovetopVegetarian

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Ingredients

2 cups all-purpose flour
2 large eggs, beaten
1/2 cup sour cream
1/2 tsp kosher salt
2 tbsp unsalted butter (for the filling)
1 medium yellow onion, finely diced
8 oz cremini mushrooms, finely chopped
8 oz sauerkraut, squeezed dry
1/4 tsp ground black pepper
2 tbsp unsalted butter (for frying)

Instructions

1

Mix 2 cups all-purpose flour and 1/2 tsp kosher salt in a large bowl. Add 2 beaten large eggs and 1/2 cup sour cream, and knead into a smooth, soft dough for about 5 minutes. Wrap and rest 30 minutes.
2

Melt 2 tbsp unsalted butter (for the filling) in a skillet over medium heat. Cook 1 medium finely diced yellow onion for 5 minutes, then add 8 oz finely chopped cremini mushrooms and cook about 8 minutes, until dry.
3

Stir in 8 oz squeezed dry sauerkraut and 1/4 tsp ground black pepper. Cook 10 minutes more, stirring, until the filling is dry. Let it cool.
4

Roll the dough thin on a floured surface and cut it into 3-inch rounds. Place a spoonful of filling on each round, fold in half, and pinch the edges to seal.
5

Boil the pierogi in a large pot of salted water for 3 to 4 minutes, until they float. Drain well.
6

Melt 2 tbsp unsalted butter (for frying) in a skillet and fry the pierogi 2 minutes per side, until golden. Serve hot.

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Questions

What is Pierogi z Kapustą i Grzybami?

Polish dumplings with a sour cream dough filled with sauerkraut and sautéed mushrooms, boiled until they float and then fried in butter. The sauerkraut and mushroom filling is the traditional meatless filling served on Christmas Eve. This reference files it under Polish dinner: made on the stovetop, rated medium and about 85 minutes start to finish.

What can I use instead of sour cream in Pierogi z Kapustą i Grzybami?

The entry for Pierogi z Kapustą i Grzybami calls for 1/2 cup sour cream. In its place: Full-fat plain Greek yogurt, measure for measure. In hot sauces, add it off the heat.

Can I make Pierogi z Kapustą i Grzybami dairy-free?

Yes. The dairy in Pierogi z Kapustą i Grzybami is 1/2 cup sour cream, 2 tbsp unsalted butter (for the filling), 2 tbsp unsalted butter (for frying). Swap the sour cream for thick coconut yogurt with a squeeze of lemon; the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Does Pierogi z Kapustą i Grzybami contain eggs?

Yes: 2 large eggs, beaten. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How long does Pierogi z Kapustą i Grzybami keep?

Refrigerate what is left of Pierogi z Kapustą i Grzybami within two hours and eat it within three days. Reheat gently on the stovetop.

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