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Mushroom and sauerkraut pierogi

Mushroom and sauerkraut pierogi
4.7 9 ratings
Prep. 1 h 30 min
Total 2 h 30 min
8 portions
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Ingredients

Mushroom and sauerkraut filling
  • sauerkraut
    500 g
  • water
    1000 g
  • grapeseed oil
    1 tbsp
  • onion (approx. 150 g), cut into halves
    1
  • button mushrooms cut into halves
    500 g
  • sea salt to taste
    1 ½ tsp
  • ground black pepper to taste
    ¼ tsp
Dough
  • warm water plus extra to seal
    250 g
  • egg
    1
  • grapeseed oil
    2 tbsp
  • plain flour plus extra to dust
    560 g
  • sea salt plus extra to boil
    1 - 2 pinches
  • water to boil
Topping
  • salted butter cut into cubes
    120 g
  • large onion diced
    1
  • sour cream to serve
  • fresh chives finely chopped, to serve

Difficulty

medium

Nutrition per 1 portion

Sodium 844 mg
Protein 10.9 g
Calories 2007.8 kJ / 478.1 kcal
Fat 22.8 g
Fibre 5.4 g
Saturated Fat 10.4 g
Carbohydrates 54.5 g

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