Description
Traditional Polish pierogi stuffed with cabbage and mushrooms, a hearty and flavorful dish perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup warm water
- 2 cups shredded cabbage
- 1 cup chopped mushrooms
- 1 small onion, diced
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Mix flour and salt in a bowl. Add egg and water, knead into a smooth dough. Cover and rest for 30 minutes.
- Sauté onion in butter until soft. Add cabbage and mushrooms, cook until tender. Season with salt and pepper.
- Roll dough thin and cut into circles. Place filling in the center, fold, and seal edges.
- Boil pierogi in salted water until they float. Drain and serve with butter or sour cream.
Notes
- Dough can be made ahead and refrigerated.
- Leftover filling can be used as a side dish.
- Freeze uncooked pierogi for later use.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Boiling
- Cuisine: Polish
Nutrition
- Serving Size: 5 pierogi
- Calories: 280
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 45mg
Keywords: pierogi, cabbage, mushrooms, Polish, vegetarian