Christmas Eve sauerkraut and mushroom pierogi with a filling like Slovak cabbage soup

Tip: tap a step to mark it as done.

1. Soak the mushrooms

   30 min

   Pour 250 ml hot water over the dried porcini and let soak for 30 minutes. Remove the mushrooms and chop finely. Strain the soaking liquid through a sieve lined with a paper towel to remove any grit.

2. Simmer the sauerkraut

   45 min

   Taste the sauerkraut; if it is very sour, rinse it with water. Squeeze out the liquid, chop finely, and place in a pot with the bay leaf. Pour in the mushroom soaking liquid, cover, and simmer for 30 minutes, until tender. Uncover and continue simmering until the liquid evaporates.

3. Finish the filling

   15 min

   Finely chop the onion and sauté it in the oil until golden brown. Add the chopped porcini and sauté for 5 minutes, then stir everything into the sauerkraut. Remove the bay leaf, season the filling with salt and pepper, and let cool completely. The filling should be dry so the pierogi do not split during cooking.

4. Make the dough

   40 min

   Mix the flour with the salt, add the egg and oil, then gradually add the warm water. Knead into a smooth, soft dough that is not sticky. Cover with a bowl and let rest for 30 minutes.

5. Shape the pierogi

   40 min

   Roll out the dough on a floured work surface to about 2 mm thick. Use a drinking glass to cut out circles 7–8 cm in diameter. Place a teaspoon of filling in the center of each circle, fold into a half-moon, and pinch the edges firmly together with your fingers. Knead the dough scraps together and roll out again.

6. Boil the pierogi

   20 min

   Cook the pierogi in batches in a large pot of salted boiling water. Once they float to the surface, cook for another 2–3 minutes, then remove with a slotted spoon.

7. Serve

   10 min

   Finely chop the onion and sauté it in the butter until golden brown. Spoon the onions and butter over the warm pierogi and serve immediately.

Tip: Freeze the uncooked pierogi on a floured baking sheet, then cook them straight from frozen for an extra 2–3 minutes. Prepare the filling a day ahead; it is easier to work with once cold.

This recipe was translated from the Slovak original: Voňavé pirohy s kyslou kapustou a hubami: poľské pierogi na Štedrý večer, plnka chutí ako kapustnica