This document provides a recipe for pierogi with three fillings: mushrooms, sauerkraut, and onions. The dough is made from flour, milk, eggs, and oil. The filling combines dried and fresh mushrooms simmered with sauerkraut and onions. The dough is rolled out and circles are cut and filled before being boiled until floating. The finished pierogi are topped with crispy buttered breadcrumbs.

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.