Pierogi z Kapustą i Grzybami (Sauerkraut and Mushroom Dumplings)

Dough

• 350 g Plain flour
• 1 tsp Fine sea salt
• 1 Egg

Filling and to serve

• 1 tbsp Rapeseed oil
• 1 medium Yellow onion
• 250 g Mushrooms
• 350 g Sauerkraut
• ½ tsp Black pepper
• 60 g Unsalted butter
• 120 g Sour cream

1. Make the dough: put the plain flour and fine sea salt in a mixing bowl and make a well. Crack in the egg and add 160 ml warm water, then mix to a shaggy dough and knead for 8 to 10 minutes until smooth and elastic. Cover and rest for 30 minutes.
2. Meanwhile, make the filling: warm the rapeseed oil in a frying pan over medium heat. Finely chop the yellow onion and cook for 6 to 8 minutes until soft and lightly golden. Chop the mushrooms and cook for 8 to 10 minutes until their liquid has evaporated and they start to colour.
3. Squeeze the sauerkraut well, then roughly chop it and add to the pan. Cook for 8 to 10 minutes, stirring often, until the mixture is fairly dry and cohesive. Season with the black pepper and a pinch of fine sea salt if needed, then cool until just warm.
4. Roll and fill: divide the dough into two pieces and keep one covered while you work. Roll the other piece thinly on a lightly floured surface, about 2 mm thick, then cut rounds about 7 to 8 cm wide. Spoon a small mound of filling into each round, fold over, press out any air, and pinch firmly to seal.
5. Boil the pierogi: bring a large pot of well-salted water to a gentle boil. Cook the pierogi in batches, stirring once so they do not stick, until they float and the dough looks slightly puffed, then cook 2 minutes more. Lift out with a slotted spoon and drain briefly in a colander.
6. Finish and serve: melt the unsalted butter in a saucepan over low heat until fully melted. Toss the hot pierogi with the butter to coat. Serve with a spoon of sour cream on the side.

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