It's cold in here, last night was minus 5. We just watched the weather forecast for UK and it is minus 16 already there. I just pray to God that we won't be having any critical situations like 2 years ago. Talking about big freeze in Dublin (read: tiny amount of snow) and the whole capital was paralyzed. I actually spent two days on the airport full of expectations to fly to Poland but in the end all the flights were cancelled and had to spend my Christmas in Dublin (poor me, I know!)
Pierogis are sometimes called polish raviolis. These remind me in the first place about my grandmother. This is one of the most traditional Christmas dishes in Poland. In general, the preparation took the whole day, my grandmother prepared the dough and then all the other family members helped with filling and crimping them togather. You had to make sure you had enough for all the guests for the whole festive season.
Recently, my mom got some new recipe for a very buttery dough, I got it from her and decided to share it with you guys! The buttery pastry melts in your mouth and than you get to the mushroom cabbage filling - telling ya to die for. The easiest way to freeze pierogis is to lay them on few trays for few hours in the freezer, once they are frozen pack them in separate bags. Taste amazing with buttered breadcrumbs!
Pierogis stuffed with cabbage and mushrooms
for around 80 pieces:
- 1 kg flour
- 125g butter
- 2 cups hot water
- 2 tsp salt
- 2 egg yolks
- 1/2 kg button mushrooms
- 125g butter
- 120g dried Porcini mushrooms
- 2 onions
- 1/2 cup sauerkraut
- salt, pepper
Place flour in a large bowl. Melt butter, pour into a cup and fill cup until full with hot water, than add this along with the other two cups of water to the flour. Stir, let cool a minute and add egg yolks and salt. Mix well with your hands until you get elastic, soft dough, cover with a lid and leave in a warm place.
Soak Porcini mushrooms in water for 30 minutes. Boil them for about 25 minutes in the same water. Drain, you can use the water for mushroom soup (recipe coming soon). Dice them thinly. Now slice button mushrooms and fry them, so that the water evaporates and they are nicely browned, then finely chop. Sauerkraut in a cup fill with boiling water, drain and chop finely.
Dice onions, add some salt and fry them until golden colour on the pan with the remaining butter. Now combine all the ingredients for the stuffing and fry for about 5 minutes.
Divide dough into four parts. Roll out one at a time on a sprinkled with flour wooden board, not too thick or thin (3mm is good). Using an inverted glass, cut out circles. Place one teaspoon of stuffing in the centre. Fold them in half and carefully close, crimping the pastry together with your fingers so you end up with little semi-circles.
Put the pierogis into a big pot of boiling water with half a teaspoon of salt. The moment they float to the top (which will not take more than a minute), boil for 3 minutes.
Melt butter in a saucepan with breadcrumbs. Drain pierogis, place under cold running water for a while. Than serve immediately with butter breadcrumbs.