Pierogi vegetarian

Making pierogi filling – 20 minutes

First make the filling so that it can cool. Drain the sauerkraut and squeeze out as much liquid as possible.

Peel the onions and chop them as finely as possible. Clean the mushrooms with a brush or kitchen paper. Chop the mushrooms as finely as possible. Chop the squeezed sauerkraut finely, so you can use it later without any protruding strands.

Heat the butter along with neutral oil in a medium-sized frying pan and fry the onion for a few minutes. Add the mushrooms and cook until nicely browned and the moisture evaporated.

Stir in the sauerkraut and season with salt and pepper. Make sure the mixture is as dry as possible and then turn off the heat. Stir 30 grams of sour cream through the filling and let it cool completely in the refrigerator.

Making pierogi dough – 40 minutes

Combine the flour and salt. Mix the egg with the water in a separate bowl and gradually add it to the flour. You can knead the dough with an electric mixer or by hand. Knead the dough until it is elastic.

If the dough is too dry after kneading for a few minutes, you can add a little extra water. If the dough is too sticky, you can add a little extra flour. In either case, don't add too much.

Wrap the dough with cling film and let it rest for 15 minutes.

Dust the work surface and rolling pin with flour and roll out the dough, the dough should not be too thin. Cut circles of about 7. 5 cm. You can do this with a cookie cutter or a glass. Place the rounds under a clean tea towel, because if they dry out, it is more difficult to squeeze them shut.

Place a little filling in the centre and place the circle of dough on your hand. Pinch the dough all the way around, you probably won't need to use water to seal the pierogi.

Place the pierogi on a large plate, dust with a little flour to prevent sticking. Fill a large pot with water and salt and bring to a boil.

Finishing the pierogi – 20 minutes

Repeat the above steps until all the dough and filling has been used. Once the water is boiling, cook the pierogi for a few minutes, in batches. They are ready when they float to the surface, transfer them to a large plate with a slotted spoon.

Pierogi are fried until nicely crisp and golden brown on both sides after boiling. Heat a knob of butter in a large frying pan and fry the pierogi, in batches, for a few minutes on each side.

Pierogi are often served with fried onions and sour cream. To do this, peel the onions, cut them into half moons and fry them until soft and brown in a knob of butter. Pour over the pierogi, enjoy!