Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Rehydrate 20 grams of dried porcini mushrooms in 1 cup of hot water for 30 minutes, then drain, reserving the liquid, and finely chop the mushrooms.

2. 2

   Melt 2 tablespoons of unsalted butter in a large skillet over medium heat, add 1 finely diced large yellow onion and sauté until softened, about 5-7 minutes.

3. 3

   Add the chopped rehydrated porcini mushrooms and 500 grams of well-drained and chopped sauerkraut to the skillet, cooking for 15-20 minutes, stirring occasionally until most of the moisture evaporates.

4. 4

   Stir in 2 tablespoons of white miso paste, 0.5 teaspoon of black pepper, and 0.25 teaspoon of salt into the sauerkraut mixture, combining thoroughly, then remove from heat and let the filling cool completely.

5. 5

   In a large bowl, combine 3 cups of all-purpose flour and 1 teaspoon of salt, then gradually add 1 cup of warm water and 1 tablespoon of vegetable oil, mixing until a shaggy dough forms.

6. 6

   Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic, then cover and let it rest for 30 minutes.

7. 7

   Roll out the rested dough to 1/8-inch thickness and use a 3-inch round cutter to cut out circles, then place 1 tablespoon of the cooled sauerkraut and mushroom filling in the center of each circle, fold the dough over to form a half-moon, and crimp the edges tightly to seal the pierogi.

8. 8

   Bring a large pot of salted water to a rolling boil, gently drop the pierogi in batches into the boiling water, and cook for 3-5 minutes after they float to the surface, then remove the cooked pierogi with a slotted spoon and serve immediately with sour cream or fried onions.