As with most pierogi recipes the dough is not a yeast dough, but it handles well. It can be made, as can the filling, the day before and kept in the refrigerator. I love sauerkraut and make my own eating it almost every day. A very easy to make vegetable dish.* These pierogis are delicious and make a very nice appetizer addition to a gathering of friends.
Sauerkraut Pierogi (Kapusta)
- 2 cups King Arthur All-purpose Flour
- ¼ tsp Sea Salt
- ½ cup Lukewarm milk
- 1 tbsp unsalted butter, melted
- 2 tbsp EVOO
- 1 yellow or Vedalia onion finely diced
- 4 Large mushrooms, button or porcini (if you can find them) finely diced
- 12 ounces Sauerkraut finely chopped *
- ¼ tsp sea salt
- ¼ tsp finely ground white pepper
- ½ tsp mushroom powder**
ASsembly and Cooking
- 2 tbsp unsalted butter
- 1 tbsp EVOO
- Add the flour and salt to a stand mixer bowl and whisk well.
- Melt the butter and add to the milk and whisk well. Add to the flour in the stand mixer.
- Once all the ingredients have been incorporated and a good dough ball forms.
- Remove the dough ball to a clean, flat, floured surface and knead well.
- Take the dough ball and wrap it in kitchen plastic wrap. Set in the refrigerator for at least 30 minutes. You can leave this overnight refrigerated.
- Place the EVOO in a fry pan and heat over medium low heat until it begins to shimmer.
- Add the onions and cook until fragrant, then add the mushrooms.
- Add the sauerkraut and mix well and simmer for 30-40 minutes. Watch that the liquid doesn't evaporate, add water if necessary.
- Add the panko and mix well. Add the salt, pepper and mushroom powder.
Assembly and cooking
- Using a pasta machine, roll out the dough until it about 2mm in thickness. On my machine this is about a setting of 4.
- Keeping the unused portions of the dough covered, use a 2.5 or 3 inch round cookie cutter and cut rounds of flour. Flous them to keep them from sticking together.
- Take about 2 tsp of filling and place it a bit off center on the round.
- Moisten one side on the round and fold over the filling making a half moon shape. Seal this well.
- Set the pierogis on a parchment covered cookie.
- Using a fork, indent the edge of each half moon for both a design and to firmly seal each packets.
- In a pot of salted boiloing water, place in the pierogis. When they begin to float remove them and drain briefly.
- In a fry pan place the butter and EVOO over medium high heat. When the butter and EVOO has melted and is shimmering, place the pierogis.
- Fry the pierogis until jthey are ust beginning to brown.
- Remove. These can be served hot, warmed or at room temperature.