PIEROGI Z KAPUSTA (SAUERKRAUT DUMPLINGS)

PIEROGI Z KAPUSTA (SAUERKRAUT DUMPLINGS) image

Number Of Ingredients 11

Dough:
300 g flour
2 small eggs
pinch of salt
water if necessary
Filling:
sauerkraut (I had 2 cups)
1 big carrot, grated
1 shallot, choped ad fried with a tablespoon of butter
few wild mushrooms (I used dry ones, you can use freash but chopp them and fry on some butter before adding to the sauerkraut cabbage)
salt, pepper and cumin

Steps:

Boil the sauerkraut with grated carrot, fried shallot, chopped mushrooms and spices. It has to be a little on the sour side but not too much. Boil on the small heat until the sauerkraut is soft. If necessary season more. Put the filling aside until cooled. Make the dough. If it's too dry add a little of water and knead well together. It can't be too sticky, it has to easily come apart form the surface. Roll the dough thinly and cut small circles. Put the filing in the centre and stick the edges together to form a little dumpling. Put the dumplings into boiling, salted water. When they reach the surface boil hem for another 2 minutes. Serve immediately or fry them later. Those dumplings can be easily frozen.