Pierogi z kapusta i grzybami (cabbage and mushrooms)

Vegetarian, Bento, Recipes, Zoé
Vegetarian, Bento, Recipes, Zoé
Vegetarian, Bento, Recipes, Zoé
Vegetarian, Bento, Recipes, Zoé
After boiling.
Vegetarian, Bento, Recipes, Zoé
Then roasted.

Dough
3 cups of flour
1 egg
1 cup of water.

Filling (Kapusta i grzybami)
250g of sauerkraut
5 dried polish mushrooms
10 mushrooms (Paris)
1/2 onion
1 tsp of stock
3 cups of water
1 tbsp of oil

Cooking
1 tbsp of oil
1l of water
pinch of salt

Prepare the filling:
In a large saucepan, put the sauerkraut with 2 cups of water to cook over medium heat under cover.
Bring a cup of water at boiling point and add the dried mushrooms.
Let them rehydrate for ten minutes.
Sieve the mushroom and pour the water in the cooking sauerkraut.
Peel the mushrooms from Paris and slice them.
Mince the onion.
In a frying pan heat the oil and cook the onions and the mushrooms until the onions are gold.
Add the mushrooms and onion to the cooking sauerkraut.
Cook the sauerkraut until all the water is absorbed.

Prepare the dough:
Beat the egg.
Sift the flour.
Make a hole to make it like a foutain and add the beaten egg and the water.
With your hand mix everything together to obtain a homogeneous dough.
Knead the dough to obtain a smooth elastic dough.
Allow it to rest for 20 minutes in a bowl covered with a cloth.

Making pierogies with a pasta machine and a pierogi folder:
Lower the dough with a rolling pin or a pasta machine to obtain a fin dough.
With a pasta machine: take a fourth of the pasta, pass it through the machine a first time with number one.
Fold the dough, and pass it through the machine one more time. Then pass it through number two to four.
Don’t forget to flour the dough, the table you’re working on.
If you have a pierogi folder, cut circle with the back of your pierogi maker. (If not refer below)
Put the circle in your pierogi folder.
Fill it with the chosen filling.
Wet the border of the pierogi with cool water.
Fold the pierogi.

Making pierogies with no accesories:
Lower the dough with a rolling pin.
Don’t forget to flour the dough, the table you’re working on, the rolling pin
Cut out small circles with a glass.
Put some filling in the middle of the pierogi.
Wet the border of the pierogi with cool water.
Fold the pierogi and nip the border firmly.
With a fork press the border to obtain a pretty finition (I know this is not the traditionnal way of doing it, but it gives pretty good results, so what!)

Cooking the pierogies (boilling method):
In a large saucepan, bring 1 liter of water to boil.
Add a tbsp of oil and the pinch of salt.
Drop five to ten pierogies in the water.
Cook them for three to five minutes (they should then be floating).
Sieve and set aside.
Continue to Cook the other pierogies.

Two solutions:

  1. Either eat them so, or grill them in a frying pan with one tsp of oil.
  2. Cook them both sides.

Cooking method (frying method):
Heat one liter of oil in a frying pan.
Fry the pieroies for one minutes.
Sieve and serve.

Comment: I don’t like the frying method, but this is my opinion.

Comment: The boiled ones are sometimes eaten in soups.

You may be interested by other stuffing of the pierogi such as:

  1. spinach
  2. sweet cheese
  3. mushroom
  4. beetroot and cheese.
  5. https://vegetarianzoerecipe.wordpress.com/2009/09/30/pierogi-ruskie/
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2 Responses to “Pierogi z kapusta i grzybami (cabbage and mushrooms)”

  1. Pierogi z kapusta i grzybami « Experiments in dessertarian cooking Says:

    [...] -2 pierogi z kapusta i grzybami -Potato and beetroot purée topped with Polish leek salad, beetroot cubes and peas -Apple [...]


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