Sauerkraut and Mushrooms Pierogi from Scratch

• Produce

  • 2 packages Mushrooms, fresh
  • 1 Onion
  • 1 package Porcini mushrooms, dried

• Canned Goods

  • 2 cups Sauerkraut

• Baking & Spices

  • 3 cups Purpose flour, whole
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Oil

• Dairy

  • 1 tbsp Butter
  • 1/2 cup Milk

• Liquids

  • 1/2 cup Water

• Other

  • A little bit of kosher salt

Found on innocentdelight.com

Description

Ingredients

• 3 cups whole purpose flour
• ½ cup warm milk
• ½ to ¾ cup of warm water (depending on how much your flour soaks)
• 1 tablespoon melted butter
• A little bit of kosher salt
• 1 onion, finely chopped
• 1 tablespoon of oil (whichever you like)
• 2 packages of fresh mushrooms (baby bella), 10 oz. each, sliced
• 1 package of dried porcini mushrooms , 1.5 oz.
• 2 cups of sauerkraut
• Salt and pepper to taste

Directions

• Pour the flour on a counter or other surface that will allow you to make the dough
• Add a pinch of salt
• Make a little whole in a middle and start adding milk and butter
• Add a little water at the time and work the dough until you can form a ball about 10-15 minutes
• Once done, cover it with the big bowl and let it rest for about 20-30 minutes
• Use ¼ of the dough at the time, covering the remaining with the plastic wrap
• Roll the dough until thin (like pasta) and using either cookie cutter or large wine glass cut the circles
• Place 1 teaspoon of fling in the middle of the circle
• Wet one half of the circle and then seal it together
• Boil large pot of water and season with salt
• Once the water is boiling put about 8 pierogi at the time
• Once they come to the surface let them cook for 1 minute and using spider or slotted spoon take them out on a plate
• If you are not serving pierogi immediately, take them out on a counter and let them cool down and dry a little bit. Make sure that they are not touching each other. Once cooled, place them on a baking sheet, again with distance from each other, place in a freezer and let them freeze. Once done, you can pack them in the plastic bag.
• Place dried mushrooms in a pot of water and let it stand, preferably overnight
• The day of making pierogi, cook porcini mushrooms in the water that they soaked in
• Rinse the sauerkraut and place in another pot, cover with water and cook for about an hour
• In the meantime heat up 1 tablespoon of oil, add chopped onions and cook until soft, about 5 minutes
• Add sliced fresh mushrooms to the onions and cook until soft, about 15 minutes
• When dried mushrooms are cooked, remove them from the water with slotted spoon, reserve the water
• Rinse them well under running water to make sure that they are perfectly clean
• Once all your ingredients are cooked, you can add sauerkraut, fresh mushrooms and dried mushrooms to the food processor and process until finely chopped but not mushy
• Placed processed filling back to the pan and using strainer add ¼ to ½ cup of dried mushrooms water and cook for a few minutes
• Check for seasoning, add salt and pepper and cook for few more minutes until all the ingredients are merged.
• Let it cool before starting to assemble pierogi.