Polish Pierogies with Cabbage and Mushroom Sauce recipe

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Ingredients

1 tablespoon butter
1 cup water
3 cups all-purpose flour, plus more for surface
1 medium head cabbage, quartered
1 onion, finely chopped
3 tablespoons olive oil
1 teaspoon caraway seeds
1 teaspoon salt
1 teaspoon ground black pepper
¾ cup dried mushrooms
2 cups sliced fresh mushrooms
1 onion
3 tablespoons heavy cream
1 tablespoon potato starch
salt and pepper to taste

Nutrition Info

282.3 calories
carbohydrate: 46 g
cholesterol: 9.2 mg
fat: 8 g
fiber: 5.2 g
protein: 9.2 g
saturatedFat: 2.4 g
servingSize: -
sodium: 303.9 mg
sugar: 4.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine butter with 1/3 of the water in a saucepan and bring to a boil. Add remaining water.

  2. Sift flour into a bowl, add butter-water mixture, and mix. Knead mixture into a smooth dough for 5 minutes, put on a plate, and cover with an inverted bowl. Rest for 30 minutes.

  3. Place quartered cabbage in a pot, cover with water, and boil until cabbage is soft, about 15 minutes. Drain cabbage and wrap in a clean kitchen towel. Squeeze out as much liquid as possible.

  4. Cut dry cabbage into thin slices and put in a bowl. Add onion and season with caraway, salt, and pepper. Cook in a non-stick pan until softened, about 10 minutes. Add fresh mushrooms and onions and cook for another 10 minutes. Mix cream and potato starch in a cup, add to mushrooms. Bring to a boil and season with salt and pepper.

  5. Roll about 1/4 of the dough out on a floured surface about 1/16-inch thick, and cut rounds about 3 1/2-inches across using a cookie cutter or a glass. Add leftover dough to the next 1/4 dough and repeat process.

  6. Place about 1 teaspoon of cabbage filling in the center of each dough round, fold over into a half-moon shape, and press and seal the edges with a fork. Set the filled pierogies aside under a towel to prevent drying.

  7. Bring a large saucepan of water to a boil, and carefully drop about 15 pierogies at a time into the boiling water. Boil in simmering water until they float to the top, about 5 to 10 minutes. Cook remaining pierogies the same way in batches.

Recipe Yield

60 pierogi

Recipe Note

Pierogies are stuffed with cabbage which gives them a milder flavor and served in a yummy mushroom sauce made with both dried and fresh mushrooms.

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