Pierogi z Kapusta i Grzybami - Polish Maultaschen

As a child, I only knew these "Maultaschen", which I love both then and now idolatrously - the shock was great when I was allowed to try the (very different) Swabian Maultaschen for the first time. In contrast to the Russian pierogi, which is better known here, the Polish version is not baked, but cooked like Swabian ravioli or ravioli. By the way, there are still tons of other stuff for Pierogi, but this one is and remains my favorite.

ingredients

  • 350 g of flour
  • 1 egg
  • some water (about 50-100 ml should be, never measured it)
  • 500 g of sauerkraut
  • 1 small onion
  • 150 g of dried porcini mushrooms
  • salt

preparation

Soak the mushrooms a few hours earlier. Boil the sauerkraut and then cut something so that it mixes better. Cook the mushrooms and cut into small strips. Finely dice the onion and brown briefly in a little butter or lard. Now mix the onions with the sauerkraut and the mushrooms and season with a little salt. From flour, egg and water a supple pasta dough is kneaded. This is then rolled out and gouged out in circular form with the aid of a glass (or something else that is suitable). On each of the resulting circles comes a tablespoon of stuffing. Fold the circles together (ie to semicircles, if for some reason this should not be clear) and squeeze them with a fork at the "open" edges.

Bring water to a boil in a saucepan, add the pierogi to it and take out when it rises to the surface. Serve with melted butter or melted lard, if you like, you can also sprinkle fried onions on it. If at the end a few Pierogi remain, they taste the next day with some butter or lard sautéed in the pan again yummy.

Rezept: Piroggen (Polnische Teigtaschen) mit Pilzfüllung -- Allrecipes Deutschland | March 2024