Makes 5 serving
500g Pozna?ska flour type 500 (plain flour)
250ml warm water
1 tsp oil
½ tsp salt
40g dried porcini mushrooms
2 medium onions, finely chopped
salt and pepper
Rinse mushrooms, place in a bowl of cold water and let soak for 3 to 4 hours. Without rinsing, boil in the soaking water and cook until soft (between 30 and 45 minutes). Add salt and pepper at the end of cooking. (Water can be used for soup or gravy base!).
Cook sauerkraut until soft (about 45 to 60 minutes), cool down and carefully squeeze out the brine, then finely chop. (This juice can also be used for kapusniak soup stock!).
Strain mushrooms, finely chop and add to sauerkraut.
Heat up oil in a large frying pan and fry onion until golden brown.
Mix together chopped sauerkraut, chopped mushrooms, salt, pepper and HALF of the fried onion.
Pour the flour and salt into a bowl and mix together. Make a hole in the dried ingredients and pour the egg and oil in the hole. Stir the egg and oil in the hole and start slowly adding the water, stirring the mixture by hand as you go. Mix thoroughly until the dough is sticking to itself more than your hands. If the dough is too wet, add flour.
Assembly and Cooking
Lightly sprinkle a counter top or very large wooden cutting board with flour, and roll out the dough quite thinly (2 to 3mm). Use a round cookie cutter or medium plastic cup to cut circles in the dough. Apply a teaspoon of stuffing on the centre of each circle and fold it in half, pinching the edge as you go. As you work, place a tea towel over your pierogi to keep them from drying out.
Boil salted water in a large pot. Pierogi like a lot of space when they cook! As the water comes to a boil, place dumplings gently in the pot (not too many at once because they will stick together). Very gently mix with a wooden spoon to keep them from sticking.
Cook the pierogi until they are floating at the top of the pot, and then cook for a further 2 to 3 minutes. Check if they are ready by picking one up on a spoon and carefully touching it with your finger. You should be able to easily leave and indentation.
Serve on a plate, topped with the rest of the fried onion.