Stuffed Pierogis

Name: Stuffed Pierogis
Total time: 1 h
Yield: 4
Cuisine: European, Eastern European, Polish
Ingredients: 2.5 cups flour; 0.5 tsp salt; 2 eggs; 1 Tbsp Oil; 0.5 cup Bacon (diced); 1 Tbsp clarified butter; 1 onion (diced); 1 cup Sauerkraut (well wrung out); 2 cloves; 3 Juniper Berry; 1 bay leaf; 2 Tbsps white wine; 3 Tbsps butter; 2 cups Mushrooms (e. g. button mushrooms; sliced); 2 sprigs thyme; 1 egg white; 1 onion (diced); clarified butter (for browning); 4 Tbsps butter; 2 sprigs thyme

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Difficulty:

moderate

Difficulty

Preparation:

45 min.

Preparation

ready in 1 hr

Ready in

Ingredients

for

servings

For the dough: 2 ½ cups flour; ½ tsp salt; 2 eggs; 1 Tbsp Oil

For the filling: ½ cup Bacon (diced); 1 Tbsp clarified butter; 1 onion (diced); 1 cup Sauerkraut (well wrung out); 2 cloves; 3 Juniper Berry; 1 bay leaf; 2 Tbsps white wine; 3 Tbsps butter; 2 cups Mushrooms (e. g. button mushrooms; sliced); 2 sprigs thyme; 1 egg white

To garnish: 1 onion (diced); clarified butter (for browning); 4 Tbsps butter; 2 sprigs thyme

How healthy are the main ingredients?

Sauerkraut Mushroom thyme salt egg onion

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Preparation steps

Place the flour, salt, egg, oil and some water in a bowl. Knead into a smooth dough. Cover and let rest until the filling is ready.

To make the filling, fry the bacon in the clarified butter then add the onion and the sauerkraut and mix well. Add the spices and the white wine and simmer for approx. 10 minutes. Set aside.

Heat the butter and fry the mushrooms, season and add the thyme leaves. Add the sauerkraut from the previous mixture with as little liquid as possible and mix with the mushrooms in a bowl.

Roll out the dough thinly on a floured surface and cut out circles approx. 7-8 cm in diameter. Brush the edges with egg white. Boil some water in another pot.

Place a tsp of the filling in the middle of each circle. Then fold in half and carefully press the edges together. Be careful that the filling does not leak out!

Cook the pierogi in the boiled, salted water. Stir carefully when they rise to the surface and then cook for a further 2-3 minutes.

To make the garnish, brown the onion in a little clarified butter. Melt the butter in a large pan and quickly fry the pierogi. Sprinkle with the fried onion and garnish with thyme leaves.