POLISH SAUERKRAUT DUMPLINGS (PIEROGI Z KAPUSTA)
I am very excited to share with you today one of my favourite traditional Polish Christmas Eve dishes – Polish Sauerkraut Dumplings (Pierogi z Kapusta). These dumplings are closely related to Porcini Dumplings (uszka), served on Christmas Eve with borscht, both of which I posted last year. The dough used in both types of dumplings is the same (some people make the ‘uszka’ dough a little tougher by adding more flour but I prefer soft dumplings) – the photos I included in the ‘uszka’ recipe might be useful when making these dumplings too.
These dumplings are a popular everyday dish in Poland and not just a Christmas recipe, but I tend to serve them as part of our Christmas Eve feast so making them is always a treat. A few things to keep in mind when making them is first of all rolling out the dough as thinly as possible – try to roll it out to only about 2mm of thickness if possible – the thinner the dough the better the dumplings. I don’t use any eggs in my dough recipe as they tend to produce tough dumplings – dumplings should be soft and ideally have a melt-in-your mouth effect. Also, it is a good idea to wipe your fingertips in paper towel and dip them in flour every once in a while as you are forming the dumplings – you’ll be more effective and the dumplings will look neater and will be easier to make.
As with most traditional recipes, these dumplings are very simple and consist of few ingredients, though you might need a bit of practice before you are completely satisfied with the results. I used small proportions in this recipe (for approx. 30-32 small dumplings) as that’s easier to work with especially if you haven’t made these before. If you prefer to make a bigger batch just double the ingredients.
I tried to be as specific as possible in my instructions but do get in tough if you’ve still got questions. I hope the step-by-step photos below help.
I’ll be posting a recipe for cheese dumplings (Pierogi Ruskie) later on in the week so be sure to come back then:)
I am bringing these Polish Sauerkraut Dumplings (Pierogi z Kapusta) recipe to #CookBlogShare, hosted this week by Eb@Easy Peasy Foodie. Also sharing with Recipe of the Week, Tasty Tuesdays, Fiesta Friday, which I have the pleasure of co-hosting together with Jhuls @ The Not So Creative Cook
Yields 30-32 pierogi
15 minPrep Time
1 hr, 20 Cook Time
1 hr, 35 Total Time
- For the dough:
- 240 g flour
- 130 ml warm water (about half a cup)
- 1.5 teaspoon butter
- Pinch of salt
- For the filling:
- 300 g sauerkraut, strained, finely chopped
- 1 medium onion, finely chopped
- 2 dried porcini mushrooms
- 2 tablespoons olive oil
- 1 tablespoon breadcrumbs
- Sea salt and pepper to taste
- Start by making the filling. In a saucepan heat up the oil, add the onion and cook over a low/medium heat for a couple of minutes until softened, stirring often. Add the sauerkraut, mushrooms, seasoning, stir, cover and simmer for about 40 minutes, stirring often (do not let the mixture burn). You may have to add a drop of water if the mixture becomes too dry and starts sticking to the pot. Remove from the heat and partially puree (ensure you puree the porcini but the mixture should not be completely smooth). Add the breadcrumbs, stir, adjust the seasoning if necessary (the mixture should be tangy, sharp and peppery) and set aside to cool.
- While the sauerkraut filling is cooking prepare the dough. Place the flour and butter on your work surface and start combining using a large knife, gradually adding the water into the middle and gathering up the mixture with the knife to prevent the water from escaping. When the dough starts to come together and all the water has been added knead the dough for 2-3 minutes until it becomes smooth and elastic. Wrap the dough in cling film and refrigerate for 30 minutes.
- Divide the dough into 2 parts (easier to work with) and roll out one part (keeping the other wrapped) on a lightly floured surface as thinly as possible, approx. 2mm in thickness (don't worry, the dough is quite elastic and won't tear easily). Using a glass with a diameter of about 7 cm make round shapes (gather up the excess dough and add to the other dough part).
- Place a small amount of the filling (about a teaspoon) in the middle of the round dough shape (if the dough is sticking to the work surface use a knife to help it come off but take care not to tear it). With tips of your fingers stick the edges of the dumpling together - go over the edge twice for each dumpling (your fingertips should be dry so it's a good idea to keep a sheet of paper towel near you to wipe them if they get sticky; dust them with flour every once in a while too)
- Place the dumplings on a lightly floured surface.
- Fill a large pot with salted water, cover and bring to boil. Continue making the dumplings as you are waiting for the water to boil. When the water starts boiling carefully place the dumplings in the pot one by one (don't overcrowd the pot, do this in batches if you have to) and quickly but carefully stir with a wooden spoon. When the dumplings come up to the surface cook them for another minute, switch off the heat and using a slotted spoon transfer them onto a large plate. Drizzle with a little olive oil and serve!
- If you aren't using them straight away place the dumplings in an oven proof dish (the oil will prevent them from sticking to one another), allow to cool and refrigerate (for up to 3 days) until they are ready to be reheated (in the same dish) - cover them with tin foil and reheat in the oven.
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