Polish dumplings (pirogi) with cabbage and mushrooms

6

• Time for preparing

  Contents

  • • 0.0.1 2 h
    • 0.0.2 Medium dish
    • 0.0.3 193.77kcal
    • 0.0.4 5 out of 5
    • 0.0.5 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  2 h

• Recipe difficulty
  

  Medium dish

• Energy value
  

  193.77kcal

• Rating
  

  5 out of 5

• Recipe

“A mouthful of joy rejoices” – it seems that this saying was invented Poles about their national dumplings. Looking ahead – you will make dumplings, do not grind when sculpting – they are 2-3 times larger our usual dumplings. Home cooked polish dumplings with cabbage and mushrooms – it’s just incredibly tasty and very satisfying. If during the cooking process you realize that you don’t eat everything, it’s better freeze part (naturally, you need to freeze still not cooked Pirogi). From mushrooms it is best to take honey mushrooms. The dish is complicated, but, Believe me, it is worth the time and effort.

Let’s get started!

Ingredients

0/11 ingredients

• Flour – 750 g
• Cool boiling water – 360 ml
• Sauerkraut – 250 g
• Frozen mushrooms – 200 g
• Onion – 1 pc.
• Pepper to taste
• Salt to taste
• Butter – 50 g
• Sugar – 2 tsp. for toppings and a pinch in dough
• Vegetable oil – 1 tsp. (for frying) and 4 tbsp. l (for test)
• Sour cream – 1 tbsp. l (For filling); 3 tbsp. l (for the test); 5 tbsp. l (for submission)

5 из 5 1 2 ч2 ч 193,77

Great job

Bon appetit, I hope you had fun with us!

Prepare the ingredients:

Steps

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1. Prepare the filling. Fry the onion in a pan in the vegetable oil. Put mushrooms in a pan, add heat and fry until semi-preparedness. Squeeze the sauerkraut thoroughly with your hands if it is watery, put in a pan and simmer all together for 15 minutes. Cool. Salt to taste and add 1 tbsp. l sour cream and 2 tsp Sahara.
2. Cook the dough. Sift flour, mix with salt and sugar. AT in the middle add sunflower oil and sour cream. Pour cool boiling water and knead the dough. The dough should not stick much to your hands – it must be of that consistency so that it can be rolled out rolling pin. If the dough continues to stick, add flour.
3. Proceed to sculpt dumplings. Once again, dumplings should not be tiny, do not grind! Roll out the dough with a rolling pin (you can share dough evenly into 3 parts), take a round shape (not a glass! Diameter – with a small bowl), cut circles from rolled out test. The circles should not be too thin until transparent. AT put the filling in the middle of the circle, press the edges and a little pull them out. Then, pressing down with your finger, bend the edge.
4. Boil for 6 minutes in enough boiling water. Vareniki should pop up. Serve with fried in butter and finely chopped onions and sour cream.

Keywords:

• vareniki
• polish dumplings