A traditional polish dumpling these out all other dumplings to shame. There are tons of fillings that go beautifully in these dumplings (including sweet fillings) but this one is my favourite.
For the dough
250g self-raising flour, plus extra for dusting
1 tsp salt
1 tbsp vegetable oil
150ml warm water
For the Filling
200g store-bought Sauerkraut
1 shallots diced finely
4/5 button mushrooms diced finely
1 tbsp olive oil (or other plant-based oil of choice)
- Bring a pan of water to a gentle rolling boil
- Place the sauerkraut in a colander or sieve and rinse well to remove some of the acidity.
- Place the sauerkraut in the pan and simmer gently for 30mins
- Sauté the onions and mushrooms in your oil until the onions are translucent
- After the sauerkraut has been boiling for 30mins placed in a colander and allow as much of the water to drip off as possible (I leave this for 10mins shaking every few minutes)
- Place the sauerkraut and the onion and mushroom mixture in a bowl season with salt and pepper and mix well
- Sieve the flour in a large mixing bowl and make a well in the centre
- Fill the well with the rest of the dough ingredients and use your fingers to gradually incorporate the flour into these ingredients until the mixture becomes a soft dough. (add more water if it’s too dry or more flour if it is too wet the moisture depends on the quality of the flour)
- Turn the dough onto a floured counter and knead for around 8 minutes until the dough is smooth and glossy.
- Place in a bowl cover with a tea towel and leave to rest for at least 30 minutes (proving)
- After it is done proving to roll it out on a floured surface until it is around 3mm thick and cut rounds from it using a pastry cutter or a glass.
- Place one tsp of filling into one half of the pastry round and brush a little water at the edges. (be careful not to use too much water or they will be difficult to close, you have plenty there to practice)
- Place pierogis out on a clean surface or greaseproof paper being careful not to place them on top of each other or they will stick.
- Poach the pierogis in small batches of boiling water for 3-4minutes or until they float on the surface of the water.
Melt some plant-based butter in a pan with the leftover filling and gentle fry them on each side for some crispiness.