"I've started to make my pierogi with flavoursome spelt flour which makes the dough more crumbly. Using homemade sauerkraut and dried mushrooms gives these a satisfying savoury edge." says Zuza Zak, author of 'Polska: New Polish Cooking'.
5 Farmdrop products in this recipe
Here's how you do it
Cover the dried mushrooms in boiling water in a bowl for about 10 minutes, then drain and wash in cold water. Place them back in the bowl and cover again with boiling water – this time let them stand for about an hour. Transfer them to a saucepan covered with about one inch of water - use the juice that they were soaking in if possible.
Simmer gently on the hob for 45 minutes before adding the sauerkraut, bay leaf and allspice berries then continue cooking for another 45 minutes. If the mixture gets dry at any point then add a splash of sauerkraut brine or white wine.
Fry the wild mushrooms in the butter in another pan until well browned, then add to the dried mushroom mixture. Cook on a low-medium heat all together for at least 30 minutes. Allow to cool, then blend.
Make the dough while the filling is cooking. Place the flours in a bowl, add the butter and the oil and blend together with your hands until well combined.
Pour the ice cold water in a little at a time to create a soft dough. Knead well for a few minutes until a smooth ball is made, the place in the fridge for 30 minutes.
Pre-heat the oven to 200°C and lightly grease a baking tray (or use baking paper).
Roll out the dough on a floured surface and cut out round shapes – you can use a large wine glass for this.
Put a heaped teaspoon of dough in the middle and bring the edges of the circle together to from a half-moon shape. Press down well on the edges to seal.
Place on a baking tray and glaze with the egg. Bake for 30 minutes in the oven. Don’t worry if the pierogi break open a bit whilst cooking – it only adds to their rustic charm.
This recipe is by Zuza Zak, author of 'Polska: New Polish Cooking'. View Zuza's recipe for homemade sauerkraut.
175g spelt flour
175g plain flour
About 75-100ml ice cold water
150g butter, room temperature
150g sauerkraut, drained (see below)
100g wild mushrooms, fresh – chopped and fried in butter