Sauerkraut-Mushroom Pierogi
Mustard-Almond-Yogurt Sauce and Chives
Chefs Kate Lasky and Tomasz Skowronski of Apteka | Pittsburgh, PA
Yield: 75 pierogis
Adapted by StarChefs | November 2016
INGREDIENTS
Filling:
2 quarts sauerkraut
One 1-liter bottle Zywiec Polish lager
½ cup dry, pulverized porcini mushrooms
3 bay leaves
Olive oil
7 pounds button mushrooms, trimmed and grated
4 cloves garlic, minced
Black pepper
Kikkoman tamari soy sauce
3 large onions, diced small and caramelized
3 pounds carrots, grated and sautéed until tender
½ cup margarine
Salt
Sugar
Pierogi:
16 cups all-purpose flour, plus additional as needed
1 quart hot water
2 cups sunflower oil
To Assemble and Serve:
Salt
Vegetable oil
Mustard-almond yogurt sauce
Finely chopped chives
METHOD
For the Filling:
In a pot over medium heat, combine kraut, lager, porcini, and bay leaves. Cook 30 minutes, stirring occasionally and adding water if liquid at bottom of pot completely evaporates. In a saucepan, heat oil and sauté grated mushrooms and garlic. When garlic begins turn golden, season with black pepper and soy sauce, stir to combine, and remove from heat. Add sautéed mushroom mixture to kraut mixture followed by caramelized onions, sautéed carrots, and margarine. Season with salt and sugar and cook 30 minutes, stirring occasionally.
For the Pierogi:
In a mixing bowl, combine all ingredients and knead until dough is uniform and pliable. Cover and rest 15 minutes. Onto a floured work surface, roll dough to ⅛-inch thickness. Using a ring mold, cut out 3-inch circles and fill with 1 tablespoon Filling. Fold up sides around filling and pinch along edges to seal.
To Assemble and Serve:
Season a pot of boiling water with salt and vegetable oil. Add Pierogi and boil 2 minutes. Drain and dry Pierogi on paper towels. To a hot saucepan with oil, add Pierogi and sauté on each side until golden and crisp; drain on paper towels. Serve in a bowl and top with mustard-almond yogurt sauce. Finish with chives.
