Pierogi Recipe and Cooking Video

Just the mention of pierogi and I am transported back to the basement of the Polish church for the annual festival. It seemed like the “old ladies” had made thousands of these along with the potato/cheese variety.

makes 24-36

Dough:
3 beaten eggs
8 ounces/225g sour cream
3 cups/675 ml all-purpose gluten free flour
1/4 teaspoon/1ml salt
1 tablespoon/15ml baking powder
1/2 teaspoon xanthan gum

Mix eggs and sour cream until smooth. Sift flour, salt, and baking powder together; stir into the egg/sour cream until dough comes together. Knead the dough on a lightly floured surface until firm and smooth approximately 3 minutes. Divide the dough in half. Roll out to 1/8 inch thickness. Cut into 3-inch rounds. Place 1 TB of filling in center. Place other round on top securing by sealing the edge with water. If you want after placing filling fold over dough to make a half moon sealing the same way.

FILLING

Sauerkraut and Mushroom (Kapusta z Grzybami)

1 cups/340g of sauerkraut, drained and rinsed
1 cup/340g shredded cabbage
1 cup/225ml/76g chopped mushrooms
1 medium onion chopped
2tablespoon/30ml butter, divided
½ teaspoon/2ml salt
¼ teaspoon/1ml pepper

Blanch and drain cabbage. Melt half of the butter in a large skillet over medium heat. Cook cabbage and sauerkraut for 10 minutes. Drain and chop well. Saute onion and mushrooms in remaining butter until the onions are translucent. Add salt, pepper and sauerkraut. Cook for 4-5 minute. Cool and fill dough circles.

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