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Topic: Pierogi filling Saurkraut and Morel Mushroom  (Read 1024 times)
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« on: December 10, 2006 08:48:21 AM »

Main Course: Pierogi filling
Saurkraut and Morel Mushroom

1 ounce dried mushrooms, such as morels or porcini, soaked for 30 minutes in warm water and drained
2 TBSP unsalted butter
1 small yellow onion, chopped fine
2 cups rinsed and drained sourkraut, chopped fine
1/2 tsp salt
1 teaspoon fresh-ground black pepper

Chop the mushrooms fine.  heat the butter in a skillet over medium-low heat, add the mushrooms and onion, saute until onion is translucent (6 to 8 minutes.)  Reduce the heat to low, add sauerkraut, salt and pepper, cook the mixture, stirring occasionally, for 15 mintues.  Remove from heat, set aside to cool slightly.  For a variation use 2 cups finely shredded cabbage instead of the sauerkraut.


4 1/2 c all purpose flour
2 c sourcream
2 TB butter melted or 2 TB canola oil or safflower oil
2 eggs plus 1 egg yolk, lightly beaten together
2 tsp salt

1.  Prepare and have ready filling of choice

2.  Mix all of dough ingredients in a large bowl.  turn out onto lightly floured surface, knead until soft and pliable (about 5 min). divide dough in half and let it rest,covered with plastic wrap for 10 min or so.  roll out each ball into a circle about 1/4 inch thick.  Cut into 2 in diameter circles.

3.  Place scant TBSP of filling in center of each circle.  Wet edges of dough circle with water andfold over filling to create a half-moon shape.  Press edges together to seal in filling.

4.  Bring a large pot of salted water to a  good boil.  Add pierogi in batches, cook for 10 min.  Drain pierogi in colaner and serve hot.

(may be frozen, also very good day 2 for lunch)

By Grace Oblivious

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