26 Apr '18, 12pm

#recipe #poland #roots #comfortfood #pierogi

#recipe #poland #roots #comfortfood #pierogi

To prepare filling fry onions on oil till golden, add mushrooms and cabbage and fry for a while longer till there is no more water from cabbage and mushrooms. Season with salt and black pepper and leave aside. To prepare dough combine eggs with soured cream and salt, add flour and water gradually. Roll out portion of the dough on floured surface with rolling pin to about 2 mm thick, with round 8 cm (about 3 inches) cutter or large glass cut out circles. Each circle roll out a little bit more, place as much of the filling as you can in the middle, fold dough in half so the edges meet, seal using fingers or use pierogi maker if you have one. Make sure you seal it properly so they won’t fall apart during cooking. While you are assembling the rest of pierogi place done ones on floured surface, make sure they are not touching because they will stick. When you are ready to cook ...

Full article: https://www.coffeeandvanilla.com/mushroom-sour-cabbage-pi...

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