Polish pierogi with buckwheat and sauerkraut filling
Delicious pierogi (Polish stuffed dumplings) with buckwheat and sauerkraut. Full of flavor and crunchy thanks to the second cooking in the frying pan.
Traditional Polish pierogi with buckwheat and sauerkraut filling. Flavourful vegetarian Pierogi recipe.
Ingredients
- 500 g all-purpose flour
- 240 ml hot water
- 1 tbsp soft butter
- 120 g uncooked buckwheat
- 120 g sauerkraut
- 1 tbsp tomato paste
- 120 ml water
- salt and pepper to taste
- olive oil
- Instructions below.
- If you have any questions about this recipe contact me in the comments below or on my social channels. If you have tried this recipe and would like to evaluate it, press the stars above or let me know me why you didn’t like it in the comments.
Instructions: Polish pierogi with buckwheat and sauerkraut filling
For this recipe I used buckwheat made by Bartolini. After cooking it has maintained its compact shape and has not become overcooked. Delicate but full of flavor.
Put the flour in a bowl and gradually add very hot water. Work the dough until it becomes smooth and homogeneous for about 10 minutes, adding the butter while kneading. Cover with plastic wrap and let it rest for half an hour.
The filling
Meanwhile, prepare the filling. Cook the buckwheat according to the instructions on the box in salted water, drain and set aside. Taste the sauerkraut (fresh or in the jar) and if they are too acidic, rinse them under fresh water. Squeeze and place in a pan with butter, tomato paste and some water.
Cook about 10 minutes over low heat or until the sauerkraut softens and the water evaporates almost completely. Turn off the heat and add the buckwheat. Taste and adjust with salt and pepper. Set aside until the filling is completely cooled down.
Making the pierogi
Divide the dough into 4 equal parts and place it on a wooden board covered with a some flour. Roll each part into long strips and then cut into pieces about 1 cm and a half wide.
Roll out each piece of dough until you get very thin discs. Spread the filling in the center of the dough discs. Close each disk, into a half moon. Lightly squeeze the edges between the fingers to close completely and then close them in your favorite way (I closed the pierogies by making the folded edge).
Use this method to make about 50 pierogis. Keep them on a wooden board lightly dusted with flour and covered with a cotton cloth to keep them from drying out.
Bring plenty of salted water to a boil. Boil the pierogi 4 – 5 at time . Once cooked, keep them on a plate covered with some little olive oil. Once all boiled, place them on a non-stick pan with a some olive oil and cook until they become golden and crunchy, then serve immediately. If you want to cook the ravioli later and I recommend you freeze them after they have been cooked in water and then use them as needed.
lot of love. B.
p.s. If you are looking for a traditional Italian recipe check my: Passatelli with broth – Italian fresh pasta with lemon.
