Pierogi z kiszoną kapustą i grzybami are one of my favourites! Christmas holidays are coming!
In fall season we slowly start to enjoy all the pickels we have made in late summer or at the beginning of autumn. The sour cabbage is one of most popular. It is crucial ingredient for many traditional recipes, my favorite are pierogi – Polish dumplings. In my family home we have made them only for special holidays like Christmas Eve (which traditionally is pescetarian).
What is so magic about the sour cabbage? The sour cabbage is reach in dietary fiber, it is a great source of magnesium, iron, sodium, and calcium, in addition has significant levels of vitamin A, C, K, and B. The vitamin C is extremely important in winter, as it boosts your immune system.
One thing you should pay close attention to when you buy a sour cabbage, is not to buy this with addition of white wine. In Poland it is almost impossible to buy that kind but in, for example, Belgium or Germany, this is a most common one. Health benefits of that second are questionable, moreover taste is significantly different.
So let’s make Pierogi!
- 1 cup of all purpose flour
- 1 free-range egg
- ½ cup of warm water
- 1 Tbsp of vegetable oil (canola or sunflower) + some more for frying
- 220 g (~1 cup) of sour cabbage (naturally fermented)
- 1 small carrot
- 20g dried mushrooms (e.g. bay bolete, boletus)
- 1 large onion
- black pepper
- Crack an egg into a bowl, add oil. Beat it with a fork until the yolk, white and oil are combined.
- Dissolve salt into warm water, add to the mixture.
- Sift the flour onto the mixture. Using the tips of your fingers mix all together.
- Continue working the dough until it comes together. Knead the dough until it forms a smooth lump (up to 10min.).
- Put the dough into plastic bag and leave in a fridge for a time of preparing the filling.
- Shred the carrot on a small holes grater.
- Remove mushrooms from water, but do not ditch the water. Rinse mushrooms under a tap to remove any unwanted residual grit. Strain it and chop finely.
- Then finely chop the onion.
- Cabbage rinse under a tap to remove some of the acidity, strain and cut into 2cm (3/4 inch) pieces.
- Heat the oil in a frying pan and fry the onions for 4-5 minutes until they take in on color but do not brown them. Take off the onion from the pan.
- In the same pan fry the cabbage for few minutes. Add mushrooms and the rest of reserved water, make sure not to pour any residual grit from the bottom of the cup. Cook for around 20 minutes under the lid until softer.
- Add carrots and cook for another 5 minutes. Take of the lid and evaporate water completely.
- Now mix all the ingredients, season it and set aside to cool.
- Try to not overcook the vegetables, I love when there are a little bit crunchy.
- Take the dough out of the fridge, knead for little more.
- Roll it out onto a lightly floured work surface to a thickness of 2-3mm (0.07inch). Do not flour the other side of the dough.
- Use pastry cuter or just a glass with thin edges to cut out perfect circles (8-10cm / 3-4 inch).
- Place the filling in the middle of every circle.
- Now with the tip of your finger brush a little water around the edge of each pastry round.
- Fold the edges together, press it to seal.
- Bring to a boil a large pot of water. Add salt.
- Poach on lightly boiling water until they float to the surface.
- Depends on how thick is your dough around 3-4 minutes.
Serve them straight from the pot, or fry them on vegetable oil until golden brown an crispy. They taste amazing with hot cup of Christmas, spicy red barszcz (bortscht).