Pierogi with Sauerkraut and Mushrooms

If the sauerkraut is very sour, rinse briefly in cold water and squeeze lightly. Chop it finely and place in a pot with a small amount of water. Cook for about 20 minutes, then drain well. Properly drained sauerkraut prevents watery filling.

If using dried mushrooms, soak them in hot water, then cook until tender and chop/grate finely. If using fresh mushrooms, cook them until soft, then chop/grate. Mushrooms should be finely chopped (ora grated) so the filling holds together.

Heat butter or oil in a pan. Add the chopped onion and cook until golden. Add sauerkraut and mushrooms. Cook together for several minutes, stirring often. Season with salt and pepper. Let cool completely. The filling must be cool before assembling pierogi.

In a bowl, combine flour and salt. Add warm water and oil. Mix and knead until smooth and elastic, about 5-7 minutes. Cover and let rest for 10 minutes. Resting makes the dough easier to roll.

Roll the dough thin on a floured surface. Cut circles about 3 inches in diameter. You can use small glass for make circles. Place a spoonful of filling in the center of each circle. Fold and press edges firmly to seal.

Bring a large pot of salted water to a gentle boil. Add pierogi in batches. When they float, cook for 1-2 minutes more. Remove with a slotted spoon.

Serve hot with melted butter or sautéed onion. ENJOY!