Mushroom and sauerkraut pierogi

4.7 11 ratings

Prep. 1 h 30 min

Total 2 h 30 min

8 portions

Ingredients

Mushroom and sauerkraut filling

sauerkraut
500 g
water
1000 g
grapeseed oil
1 tbsp
onion (approx. 150 g), cut into halves
1
button mushrooms cut into halves
500 g
sea salt to taste
1 ½ tsp
ground black pepper to taste
¼ tsp

Dough

warm water plus extra to seal
250 g
egg
1
grapeseed oil
2 tbsp
plain flour plus extra to dust
560 g
sea salt plus extra to boil
1 - 2 pinches
water to boil

Topping

salted butter cut into cubes
120 g
large onion diced
1
sour cream to serve
fresh chives finely chopped, to serve

Difficulty

medium

Nutrition per 1 portion

Sodium 844 mg

Protein 10.9 g

Calories 2007.8 kJ / 478.1 kcal

Fat 22.8 g

Fibre 5.4 g

Saturated Fat 10.4 g

Carbohydrates 54.5 g

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Australia and New Zealand

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