Pierogies with cabbage and wild mushrooms by Damian Wawrzyniak – Chef Director of Fine Art of Dining
450g sauerkraut 150g dried mushrooms, could be Porcini, St. Georges 1 medium sweet onion Rapeseed oil Salt & pepper
500g wheat flour 250ml warm water 36.6C 1tsp unsalted cold cubed butter 1 organic egg yolk 1 bunch of flat leaf parsley Pinch of salt
• Squeeze excess liquid from Sauerkraut. Bring to a boil in vegetable stock for 10-12 minutes on medium heat. This will help to reduce unwanted acidity.
• Place dried mushrooms in cold water for at least two hours.
• Drain mushrooms and pan fry on medium heat to evaporate the water.
• Chop previously boiled sauerkraut together with mushrooms, squeeze it again, add touch rapeseed oil and season to taste.
• For the dough, in a bowl add flour, salt, egg yolk and butter and mix all well. Together, turning by hand.
• Keep gradually adding water and mixing to keep the dough smooth.
• Bring a large pot of salted water to a boil.
• Once dough is kneaded, roll onto a floured surface, cut with a round cutter and fill with stuffing tightly, use your finger tips to close each Pierogi.
• Gently place pierogi in the boiling water one by one for 2 minutes.
• Heat a pan with touch of rapeseed and butter and sweat finally chopped onion, on medium heat. Once onion is golden color increase the heat and place Pierogies on the pan, fry until nice and gold, finish with finely chopped flat leaf parsley
Photos © Damian Wawrzyniak