While I was in Pittsburgh last week we stopped at the Farmer’s Market and sidewalk bazaar in the downtown area called the Strip District. Lots of food cooking outdoors along with handmade arts and crafts. We passed a small little Polish Deli on the main street but a little bit off the main event. I just had to go in and see what was cooking. There was a nice deli counter and a couple of aisles of Polish goods but in the back was a little eatery. I love little delis. Fresh homemade pierogis with mushrooms and sauerkraut dressed with butter and small bits of onion. At first I thought what a combination, mushrooms blended with the tangy sourness of sauerkraut, why not. Turns out the two together make a great combo. They were delicious. Guess what I would making when I got home?
A friend of mine, Toni, had given me her family pierogi recipe a while back. Perfect timing to make some pierogis. Now, I am not going to say that making pierogis is an easy job. It isn’t. It’s not that they are difficult to prepare but they are time consuming. What you taste buds experience in return is worth the effort . Toni also gave me their family recipe for the traditional pierogi filling of potatoes and dry cottage cheese. I will post that one too, it’s phenomenal.
This dough recipe makes quite a number of pierogi rounds so in addition to the mushroom sauerkraut I did make the potato filled ones. I froze those for a later date. Thank you Toni for this recipe, I love it.
3 1/2 cups unsifted flour
2 eggs beaten
2 tbs of sour cream
1 cup of very warm cream
Knead all the ingredients together until the dough forms a nice smooth ball with some elasticity to it. Add more flour as needed. Let the dough rest for about 15 minutes. If you aren’t going to roll out the pierogis just yet you can place the dough in a baggy and leave in the fridge for at least 24 hours.
For the filling
1 jar sauerkraut. drained
1 pound mushrooms
1/2 of a small onion minced
Saute the onion in some olive oil until soft. Add the mushrooms and cook until tender but making sure to cook away any of the water that the mushrooms release. Place the mushrooms and onions in the food processor and whir until finely minced. In a large bowl combine the mushroom mixture and the sauerkraut and blend well.
Roll out the dough and using a sharp round cookie cutter about the size of a coffee percolator lid (that is what Toni’s family used to make the pierogi shape). I used a PBJ sealer.
Place about a tablespoon of the filling in the middle of the pierogi round. Fold over and seal the edges.
If you plan on using the peiorgis at this point you will need to place them in some boiling water and let cook until they rise to the top. If you want to freeze them place them on a plate not touching each other and flash freeze them for about 20 minutes and then place a sealed container and store in the freezer.
After the pierogis are floating on the top of the water remove then with a slotted spoon and allow to drain. You can use any topping that you want, I particularly like to saute some sliced round onion in olive oil or butter and then add the pierogis. Let the pierogis brown a little bit or a lot on each side.
They are now ready to eat.
I hope that have have enjoyed this post and if you do make them please let me know what you think.