Pierogies: Sauerkraut (Kapusta)

These vegetarian, delicious sauerkraut pierogi are a traditional Polish dish enjoyed at gatherings and festive celebrations.

Ingredients:
For the dough:
2 cups (250 g) flour
½ cup + 2 t (130 ml) very warm/hot water
1 T butter or 1½tbsp oil
¼ t fine sea salt

For the filling:
10.58 ounces (300 g) sauerkraut drained, finely chopped
1 medium onion, finely chopped
4 large dried porcini mushrooms rinsed well
2 T vegetable/olive oil
1 T fine breadcrumbs
Sea salt and pepper to taste

Instructions:
Start by making the filling. In a saucepan heat up the oil, add the onion and cook over a low/medium heat for a couple of minutes until softened, stirring often. Add the sauerkraut, mushrooms, seasoning (mainly pepper at this point), stir, cover and simmer for about 40-45 minutes, stirring often (do not let the mixture burn). You may have to add a drop of water if the mixture becomes too dry and starts sticking to the pot. Remove from the heat and puree ⅓ of the mixture. (ensure you puree the porcini but the mixture should not be completely smooth). Combine with the remaining sauerkraut. Add the breadcrumbs, stir, adjust the seasoning if necessary (the mixture should be tangy, sharp and peppery) and set aside to cool. While the sauerkraut filling is cooking prepare the dough. Place the flour and butter in a large bowl, add the salt and start combining using a large spoon gradually adding the water. When all the water has been added and the dough comes together transfer it to a flour dusted surface and knead for about 6 minutes until smooth and soft. If the dough sticks to your hands add 1 teaspoon of flour and knead in. Cover the dough with a bowl and set aside for 20 minutes. Divide the dough into 2 parts (easier to work with) and roll out one part (keeping the other covered) on a lightly floured surface as thinly as possible, 2-3 mm in thickness (don’t worry, the dough is quite elastic and won’t tear easily). Using a cookie cutter or the rim of a glass with a diameter of about 7 cm make round shapes (gather up the excess dough and add to the other dough part). Place a small amount of the filling (about a teaspoon) in the middle of the round dough shape (if the dough is sticking to the work surface use a knife to help it come off but take care not to tear it). With tips of your fingers stick the edges of the dumpling together – go over the edge twice for each dumpling (your fingertips should be dry so it’s a good idea to keep a sheet of paper towel near you to wipe them if they get sticky). Place the dumplings on a lightly floured surface and cover with a tea towel.
Fill a large pot with salted water, add 1 teaspoon of oil, cover and bring to boil. Continue making the dumplings as you are waiting for the water to boil. When the water starts boiling carefully place the dumplings in the pot one by one (up to 15 per batch) and quickly but carefully stir with a wooden spoon. When the dumplings come up to the surface cook them for about 4 more minutes, then switch off the heat and using a slotted spoon transfer to a large plate. Drizzle with a little olive oil/butter and serve!

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