Polish Pierogies with Cabbage and Mushroom Sauce

Pierogies are stuffed with cabbage which gives them a milder flavor and served in a yummy mushroom sauce made with both dried and fresh mushrooms.

• Preparation Time: 50 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 40 mins
• Calories: 282 Calories

Ingredients

• 1 teaspoon salt
• 1 cup water
• 1 tablespoon butter
• 3 tablespoons olive oil
• 3 tablespoons heavy cream
• salt and pepper to taste
• 1 teaspoon ground black pepper
• 1 onion, finely chopped
• 2 cups sliced fresh mushrooms
• 1 onion
• 1 medium head cabbage, quartered
• 1 teaspoon caraway seeds
• 1 tablespoon potato starch
• 3 cups all-purpose flour, plus more for surface
• ¾ cup dried mushrooms

Recipe Instructions

Step 1

Combine butter with 1/3 of the water in a saucepan and bring to a boil. Add remaining water.

Step 2

Sift flour into a bowl, add butter-water mixture, and mix. Knead mixture into a smooth dough for 5 minutes, put on a plate, and cover with an inverted bowl. Rest for 30 minutes.

Step 3

Place quartered cabbage in a pot, cover with water, and boil until cabbage is soft, about 15 minutes. Drain cabbage and wrap in a clean kitchen towel. Squeeze out as much liquid as possible.

Step 4

Cut dry cabbage into thin slices and put in a bowl. Add onion and season with caraway, salt, and pepper. Cook in a non-stick pan until softened, about 10 minutes. Add fresh mushrooms and onions and cook for another 10 minutes. Mix cream and potato starch in a cup; add to mushrooms. Bring to a boil and season with salt and pepper.

Step 5

Roll about 1/4 of the dough out on a floured surface about 1/16-inch thick, and cut rounds about 3 1/2-inches across using a cookie cutter or a glass. Add leftover dough to the next 1/4 dough and repeat process.

Step 6

Place about 1 teaspoon of cabbage filling in the center of each dough round, fold over into a half-moon shape, and press and seal the edges with a fork. Set the filled pierogies aside under a towel to prevent drying.

Step 7

Bring a large saucepan of water to a boil, and carefully drop about 15 pierogies at a time into the boiling water. Boil in simmering water until they float to the top, about 5 to 10 minutes. Cook remaining pierogies the same way in batches.