2 1/2 cup(s) Sauerkraut, rinsed and drained
4 ounce(s) Dried white mushrooms
1/2 cup(s) Onion, chopped
1 tablespoon(s) Butter (for step 2)
to taste Pepper
1 Hard-boiled egg, chopped
2 tablespoon(s) Sour cream (for step 2)
2 cup(s) All-purpose flour
1/3 cup(s) Water (for step 3)
Butter, for frying
Sour cream, for accompaniment
Applesauce, for accompaniment
1. Soak mushrooms in warm water for about 25 minutes; drain liquid,
2. Saut; onions and mushrooms in butter. Stir in sauerkraut and pepper.
Fry until sauerkraut is golden. Add chopped egg and sour cream. Mix
3. To prepare the dough, mound flour on a clean work surface, with
a well in the center. Drop eggs and salt into well. Add water.
4. Working from center to outside of mound, mix flour into liquid
in center with one hand and keep dough mounded with the other. Knead
until well mixed and firm. Cover dough with a warm towel and let rest
10 minutes. Meanwhile, boil a pot of water.
5. Divide dough into halves. Roll out half of the dough on a floured
surface as thinly as possible. Cut into 3-inch rounds with a biscuit
6. Place a small bit of filling to one side of the center of a dough
round. Moisten edges with a bit of water, fold over and pinch edges
together. Be sure they are sealed well or the filling will leak out.
7. Drop pierogi into boiling water. Cook gently 3-5 minutes, or until
8. Lift out of water with perforated spoon, pat dry, and drop them
into a frying pan with butter. Fry until golden.
9. Serve with applesauce and sour cream.