Sauerkraut Pierogi Recipe

Prepare the Dough

• Dilute the salt in water.
• Put the flour in a bowl and gradually add the water, mixing as you go.
• Knead for 5 minutes until you have a smooth dough ball.
• Flatten slightly, cover the bowl with cling film, and set aside in a cool place for 20 minutes.

For the Filling

Prepare the Ingredients

• Finely chop the mushrooms, shallot and onion.
• Grate the garlic.
• Drain the sauerkraut and chop it coarsely.
• Remove the skin from the bacon and cut it into small pieces.
• Crush the thyme, cumin, and juniper berries using a mortar or spice grinder.
• Cook the potatoes in their skins in salted water until tender (about 20 minutes), then peel and mash them with a fork to make a puree. Set aside.

Prepare the Stuffing

• In a hot frying pan with a dash of vegetable oil, quickly fry the mushrooms so that they release their water.
• Add the shallot and garlic, season, cook for a few seconds and set aside.
• In the same pan, fry the bacon over a high heat. Add the onion and spices and cook for 1 to 2 minutes.
• Return the mushrooms to the pan, add the sauerkraut and bay leaf, and moisten with the white wine. Allow to reduce until completely evaporated.
• Remove from the heat and mix with the mashed potatoes. Adjust the seasoning if necessary.

Assemble the Pierogies

• Roll out the dough thinly (about 2 to 3 mm / 0.08 to 0.12 inches thick) using a rolling pin or pasta machine.
• Using a cookie cutter or glass, cut out discs of dough about 5 to 7 cm/ 1.97 to 2.76 inches in diameter.
• Place a generous teaspoon of filling in the centre of each disc.
• Moisten the edges slightly, fold into a half-moon shape, and seal carefully by pressing with your fingers.
• Place each pierogi on the floured baking sheet.

Cook the Pierogies

• Bring a large quantity of salted water to the boil.
• Drop the pierogies into the water and cook for 4 to 5 minutes until they rise to the surface.
• Drain and enjoy immediately, served with a little sour cream and fresh herbs.