Pairing Polish Delicacies with Beer

Sauerkraut and Mushroom Pierogi

Ingredients:

For the Filling:

4 tablespoons unsalted butter

10 ounces mushrooms, sliced

2 cups sauerkraut, drained

¼ teaspoon ground black pepper

For the Dough:
 

4-1/2 cups all-purpose flour

1 egg

¾ cup whole milk

¾ cup water

8 tablespoons (1 stick) unsalted butter, melted and cooled

2 tablespoons sour cream

Directions:

Make the filling: Melt the butter in a large skillet over medium-high heat. Add the mushrooms and sauté for about 7 minutes, until the mushrooms are soft and have released their liquid.

Make sure the sauerkraut is thoroughly drained. Squeeze out as much remaining liquid as possible. Add to the pan of mushrooms and cook for about 10 minutes, cooking out the liquid from the mushrooms and any liquid left in the sauerkraut. A little liquid is okay – you just don’t want it to be soupy. Season with pepper and stir until combined. Set aside to cool.

Make the dough: Stir together all the dough ingredients and mix until it comes together and a ball of dough is formed. Knead until pliable, adding flour as needed.

On a floured surface, roll the dough to 1/8-inch thickness and cut into circles using a 2-1/2 inch round cutter.

To assemble the pierogi, place a circle of dough in your hand and add about a tablespoon (give or take) of filling to the center. Press the edges of the dough together, enclosing the filling. Pinch the edges to make sure they are completely sealed. Place the finished pierogi pouches on a floured surface under a kitchen towel.

When ready to make the pierogi, boil a large pot of water with a pinch of salt and oil. Turn the heat to medium-high and drop about 12 pierogi into the water. Allow to cook until they rise to the surface of the water. Wait 2 more minutes and then remove them with a slotted spoon or spider strainer to a dish.

Leftover dough can be cut in pieces and boiled like noodles.\

To serve right away, simply drizzle melted butter and eat! Or, if preferred, fry in a pan of melted butter and serve with sour cream.

If not serving right away, boiled pierogi can be cooled and refrigerated for a few days, or frozen for at least a month.

Makes about 2-dozen pierogi.