Mushroom and Sauerkraut Pierogis
Mushroom and Sauerkraut Pierogis
Ingredients
- 3 cups (450 g) unbleached all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1 egg beaten
- 1 cup (250 ml) warm milk
- ½ oz (14 g) dried bolete (or porcini) mushrooms
- 1 cup (250 ml) boiling water
- 1 onion, chopped
- ½ lb (225 g) portobello mushrooms, diced
- 3 tbsp butter
- 1 cup (200 g) sauerkraut
- ½ lb (225 g) white mushrooms, sliced
- 1 onion, thinly sliced
- ¼ cup (55 g) butter
- Sour cream, to taste
- Chives, finely chopped, to taste
Instructions
- In a food processor, combine the flour, baking powder and salt for a few seconds. Add the egg and warm milk. Pulse just until the dough forms a ball. On a lightly floured work surface, knead the dough for 2 minutes or until smooth.
- Place the dough in a bowl and cover. Let rest for 10 minutes.
Mushroom and Sauerkraut Pierogis