Sauerkraut and Mushroom Pierogi {Pierogi z Kapustą i Grzybami}

To make the filling, you will need to soak dried mushrooms overnight or for at least 4 hours. Then, boil in enough water to cover on low heat for about 20 minutes. Drain, but reserve the water from boiling. Cool and mince.

Heat 2 tablespoons of butter in a large frying pan on medium heat. Add minced onion. In the meantime, grate the portobello mushrooms on the largest vegetable grater and add to the pan. Sauté until golden brown. Add sauerkraut (liquid and all) to the pan, add wild mushrooms, vegetable broth, mushroom water, and pepper. Heat through and cook uncovered until all liquid evaporates (about 30 minutes). Add remaining butter, stir and cool. The filling is ready!

To make the dough, place egg and salt in bowl first, whisk lightly. Add flour and water. Mix until ingredients combine and form a dough ball. Transfer onto a floured surface and knead until smooth (3-4 minutes).

Cut away a portion and roll out with a rolling pin to about ⅛ inch / 2 millimeters in thickness. With a glass (or metal can or a pierogi cutter), cut out circles, place filling on each circle and close to form pierogi. When ready to boil, bring a large pot of salted water to boil, then turn to low heat.

Place dumplings into the water in batches (7-10 at a time). Stir gently right away. When they float up to the top, let sit for about 2-3 minutes. Don't let the water roll: it may break your dumplings.

Remove from pot and spread on a large surface to cool (not touching), or serve right away. You can also brown them in a bit of butter until golden brown.