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Pierogi z Kapustą
Half-moon dumplings filled with tangy sauerkraut, earthy porcini and softened onion, boiled until tender then pan-fried in butter until golden, a traditional Polish Christmas Eve filling served with sour cream.
Total time
65 min
Prep
50 min
Cook
15 min
Difficulty
medium
Cuisine
Polish
Vegan
Ingredients
300gplain flour
2eggs
100mlwarm water
For filling: 300gsauerkraut, drained and chopped
30gdried porcini, soaked and chopped
1onion, diced
2 tbspoil
salt and pepperto taste
Instructions
1
Make dough. Rest 30 minutes.
2
Fry onion until golden. Add sauerkraut and porcini. Cook 10 minutes. Season.
3
Roll dough thin. Cut into rounds.
4
Fill, fold and crimp into half-moons. Boil 4 minutes.
5
Pan-fry in butter until golden both sides. Serve with sour cream.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
394
Protein
11.9g
Fat
10g
Carbs
63.2g
Fiber
4.7g
Sodium
534mg
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