Saurkraut and Morel Mushroom Pierogi

Pierogi filling
Saurkraut and Morel Mushroom

1 ounce dried mushrooms, such as morels or porcini, soaked for 30 minutes in warm water and drained
2 TBSP unsalted butter
1 small yellow onion, chopped fine
2 cups rinsed and drained sourkraut, chopped fine
1/2 tsp salt
1 teaspoon fresh-ground black pepper

Chop the mushrooms fine. heat the butter in a skillet over medium-low heat, add the mushrooms and onion, saute until onion is translucent (6 to 8 minutes.) Reduce the heat to low, add sauerkraut, salt and pepper, cook the mixture, stirring occasionally, for 15 mintues. Remove from heat, set aside to cool slightly. For a variation use 2 cups finely shredded cabbage instead of the sauerkraut.

Pierogi

dough:
4 1/2 c all purpose flour
2 c sourcream
2 TB butter melted or 2 TB canola oil or safflower oil
2 eggs plus 1 egg yolk, lightly beaten together
2 tsp salt

1. Prepare and have ready filling of choice

2. Mix all of dough ingredients in a large bowl. turn out onto lightly floured surface, knead until soft and pliable (about 5 min). divide dough in half and let it rest,covered with plastic wrap for 10 min or so. roll out each ball into a circle about 1/4 inch thick. Cut into 2 in diameter circles.

3. Place scant TBSP of filling in center of each circle. Wet edges of dough circle with water andfold over filling to create a half-moon shape. Press edges together to seal in filling.

4. Bring a large pot of salted water to a good boil. Add pierogi in batches, cook for 10 min. Drain pierogi in colaner and serve hot.


(may be frozen, also very good day 2 for lunch)

By Grace Oblivious