Pierogi z Kapustą

Name: Pierogi z Kapustą
Prep time: 50 min
Cook time: 15 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Polish
Ingredients: 300g plain flour; 2 eggs; 100ml warm water; For filling: 300g sauerkraut, drained and chopped; 30g dried porcini, soaked and chopped; 1 onion, diced; 2 tbsp oil; salt and pepper to taste

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

Make dough. Rest 30 minutes.

Fry onion until golden. Add sauerkraut and porcini. Cook 10 minutes. Season.

Roll dough thin. Cut into rounds.

Fill, fold and crimp into half-moons. Boil 4 minutes.

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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