Ingredients for filling
100 g FinSki’s smoked slippery jack mushrooms Or other dried mushrooms
1 onion, finely diced
1 tbs olive oil
salt and pepper for seasoning
100 g sauerkraut
Ingredients for dough
350 g plain flour
50 g soft butter
150 mls water (approx)
Ingredients for topping
1 tbs butter
1/2 finely chopped onion
Re-hydrate the slippery jack mushrooms in boiled water. For best results I leave mine in the water for about 2 hours, this also ensures that I have a tasty mushroom stock for risottos.
Drain the mushrooms and process in a mini food processor until you have a finely diced mass.
Finely dice you onion to a similar size.
Heat oil in a non-stick pan, saute the onion until it starts to look clear, add mushroom mixture, season with salt and pepper – quite generously! Cook the mixture for approx. 5 minutes at medium heat. You want your mixture to sizzle but do not let it burn.
De glaze the pan with white wine.
Add finely diced sauerkraut and cook down for a further 5 minutes on very low heat. If your mixture gets too dry add a splash of wine or water. The sauerkraut needs to blend into the mushroom mixture and take on the same colour.
Take it off the heat and cool completely.
To make the dough add the flour, butter and salt to a large bowl and make crumbs from it by rubbing the mixture between your fingers.
Gradually add the water to form a dough. If the mixture is too dense add a little more water.
Knead the dough for approx. 5-8 minutes. Your end result should be …
Wrap it up and let is rest in the fridge for about 10-15 minutes.
Roll the pastry out to about a 2 mm thickness, cut with an 8 cm cookie cutter.
Fill each round with a heaped teaspoon of the mushroom and sauerkraut mixture.
Brush the pastry edges with water and fold both edges together, ensuring that you take out all the air bubbles as your fold.
Boil water in a large saucepan, season with a little salt.
Whilst the water is coming to the boil, to a frying pan add 1 tbs butter and onion. Cook the onions down until it starts to caramelise and turn a brownish colour. Set aside.
Pop the pierogi into the boiling water a few at a time. Cook for 2 min maximum. Drain.
Serve on a plate with the fried onion garnish and a glass of your favourite beer or wine.