Easy Sauerkraut Pierogi Recipe

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If you like the Polish pottery I use in my videos, here are some of my favorite picks:
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My mixer:
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Ice cream scoops I use for filling pierogi:
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'Spider' straining spoon:
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Time-stamps:
0:00 Pierogi Filling Ingredients
0:19 How to Rehydrate Mushrooms
0:40 Pierogi Dough Ingredients
2:19 How to Cook Sauerkraut for Pierogi
3:35 How to Roll Out Dough for Pierogi
4:25 How to Seal Pierogi
5:23 How to Cook Pierogi
5:57 How to Serve Pierogi
Visit my blog for step-by-step instructions and tips:
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INGREDIENTS
for the lean dough:
* 500 g all purpose flour
* 1 cup hot water
* 1 tsp salt
for the filling:
* 500 g sauerkraut
* 100 g dried porcini mushrooms
* 2 tb butter
* 1 medium sized onion
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[@deansikora7280]

Kapusta pierogi is one of my favorites.

[@TheGpullen]

I now know the secret to making those nice edges!!

[@glimmrgirl]

Delicious!!!! And pretty

[@annakinski2339]

Yum 😃

[@Wosiewose]

Can you freeze the pierogies before cooking and then cook them later? My Sicilian family does that with our homemade ravioli...

[@cookingpolish]

Great question! Yes, you can absolutely freeze pierogi and cook them later. I usually lay them out on a cookie sheet. Once frozen, I transfer them to a ziplock bag. 👍

[@bv7594]

Looks awesome!! Thank you!! Aftet freezing do you still have to boil them? Please and thank you!

[@SamTheMan12]

Hello, question - can you fry these without boiling?

[@cookingpolish]

Boiling is the best method with these 🙂

[@SamTheMan12]

@@cookingpolish Ok, thanks

[@2908Jarek]

Generally, dumplings are fried once they are cooked

[@carolsparks7070]

What is that flour please? All purpose?

[@cookingpolish]

Yes, all purpose works great