1. PIEROGI
Dough:
Flour – 6000g
Milk –250ml
2 eggs
2 spoons of oil
Mix all the ingredients (add a bit more flour if it's too sticky or water if it's too dry). Put the dough
onto a floured surface and knead until the dough is smooth and soft (it shouldn't take longer than 15
minutes). Wrap the dough in a plastic wrap and leave it for 60 minutes.
Filling:
Mushrooms - up to 400g of both dried wild mushrooms and raw white mushrooms
Sauerkraut - up to 500g (drained weight)
2 onions finely chopped
Chop the mushrooms and put in a large saucepan, add a pinch of salt and bring to boil. Add 250ml of
water and simmer until mushrooms get tender.
Drain the sauerkraut, chop and add to the mushrooms. Cook, stirring often over a medium
heat.Chop the onions and put in another saucepan over a medium heat, cook until golden (up to 5
minutes). Add the mushroom and sauerkraut mix. Lower the heat to minimum and cook until the
liquid has evaporated. Season with salt and pepper.
Divide the dough into 3 pieces. Roll the dough on floured service until it's about 0.5cm thick. Cut out
circles with a glass. Fill each circle with about 1 tablespoon and pinch the edges together to seal.
Bring a pot of salted water to boil and drop the dumplings into the boiling water. Cook until they
float to the top.
Topping:
Melt a bit of butter in a small saucepan and add a few tablespoons of breadcrumbs. Cook until they
become crisp.