Barszcz with Uszka
Recipe coming soon!
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Pierogi with Cabbage and Mushrooms
INGREDIENTS
Filling:
– 32 fl oz dried mushrooms
– 2 lb sauerkraut (choose the one without vinegar)
– 1 medium carrot
– 1 parsley root
– salt & pepper
– 3 tbsp oil
– 3 onions
Dough:
– 4 cups of all-purpose flour
– 2 tsp salt
– 1 tbsp oil
– approx. 2 cups of warm water
PREPARATION
Filling
1. Rinse dried mushrooms, cover with water and soak for at least 6 hours/overnight.
2. Cook the mushrooms with carrot and parsley root until the ingredients are soft. At the end of cooking add salt and pepper.
3. Cook sauerkraut with 300 ml of water for 45 min until it’s soft.
4. Drain mushrooms with veggies and sauerkraut, try to remove as much liquid as possible. Pro tip: Save the mushroom broth for e.g. mushroom soup.
5. Finely chop the drained ingredients or use meat mincer.
6. Fry 3 finely chopped onions on 3 tbsp of oil.
7. Combine all the ingredients, mix them and season with salt and black pepper.
Dough
1. On a flat surface put 4 cups of sieved flour, “punch” a hole in the middle, add 2 tsp of salt and 1 tbsp of oil and start pouring warm water.
2. Knead the dough until it’s soft, elastic and not sticky. Add as much water as needed. (If it’s your first try, no worries, you’ll get there in time )
Making pierogis
1. Divide dough into 4 pieces, cover the ones you are not rolling so that they don’t dry up.
2. Roll each piece. Cut out circles using a glass/cookie cutter or a dumpling press.
3. Dumpling press: stretch the dough circle slightly, put on a dumpling press, add 1 tsp of the filling, wet the corners with the tip of your finger/brush and close the press. Remove the extra dough.
By hand: stretch the dough circle, add 1 tsp on the filling, wet the corners with the tip of your finger/brush, start closing the dumpling from the middle and then work your way to the sides, getting rid of as much air as possible.
Cooking
1. Heat up a pot with salted water. Bring the water to boil. Lower the flame to medium.
2. Add the dumplings. Don’t overcrowd the pot. Depending on the size of your pot cook approx. 5-10 dumplings at once.
3. Wait until the dumplings float to the surface. Cooking time depends on the thickness of your dough. Some of them can take longer. Your skill with identifying if the dumplings are ready will come in time It is normal that sometimes a dumpling falls apart while cooking. It happens to everyone.
Serving
1. With borsht
2. With fried onion
3. Fried on a pan till the outer layer turns into golden crust (highly recommended )
Smacznego!
Original recipe: https://www.kwestiasmaku.com/kuchnia_polska/pierogi/pierogi_z_kapusta/przepis.html
