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–+ servings

Sauerkraut Pierogi (Kapusta)

Pierogis made with sauerkraut.
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Print Recipe
Course Appetizer, Main Course
Cuisine Polish
Servings 25

Ingredients
  

Dough

Filling

  • 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

Instructions
 

Dough

  • 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.

Filling

  • 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.

Notes

*I make my own sauerkraut, but since this recipe calls for cooking the sauerkraut, the probiotic benefit is lost. Further, I love my home-made sauerkraut and it takes time to make. So, I will usually buy a good quality commercial sauerkraut for recipes like this.
**Although not classic, Mushroom powder adds Umami to the dish and enhances the flavor in my opinion.
Keyword pierogi, Polish food, sauerkraut
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