Mushroom and sauerkraut pierogi
TM6 TM5 TM31

Mushroom and sauerkraut pierogi

4.5 (6 ratings)

Ingredients

Mushroom and sauerkraut filling

  • 500 g sauerkraut
  • 1000 g water
  • 1 tbsp grapeseed oil
  • 1 onion (approx. 150 g), cut into halves
  • 500 g button mushrooms, cut into halves
  • 1 ½ tsp sea salt, to taste
  • ¼ tsp ground black pepper, to taste

Dough

  • 250 g warm water, plus extra to seal
  • 1 egg
  • 2 tbsp grapeseed oil
  • 560 g plain flour, plus extra to dust
  • 1 - 2 pinches sea salt, plus extra to boil
  • water, to boil

Topping

  • 120 g salted butter, cut into cubes
  • 1 large onion, diced
  • sour cream, to serve
  • fresh chives, finely chopped, to serve

Nutrition
per 1 portion
Calories
2007.8 kJ / 478.1 kcal
Protein
10.9 g
Carbohydrates
54.5 g
Fat
22.8 g
Saturated fat
10.4 g
Fiber
5.4 g
Sodium
844 mg

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