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Pierogi With Sauerkraut And Mushrooms (Christmas Eve) - P

dumplings, holiday, main dish, mushrooms, polish

2 lb sauerkraut
8 to 10 dried mushrooms
3 1/2 tablespoon fat
1 small onion
1 salt and pepper
----DOUGH----
4 1/2 cup flour
1 salt
1 egg
3/4 cup ; water
3 tablespoon fatback

: Squeeze out sauerkraut (if too tart), add mushrooms; cook uncovered in a small amount of water over high heat. : Chop onion; brown lightly in fat. : Squeeze out water from sauerkraut in towel, put through food chopper, combine with fat and onion, heat, add salt and pepper to taste. : Put up boiling water for cooking pierogi. : Prepare dough. Sift flour, add a pinch of salt, knead with egg and water, somewhat thinner than for macaroni. Divide into portions. : Roll out into 1/8 inch thickness, cut into medium-sized rounds. : Place filling on each round, fold in half. : Seal edges, place on board or in sieve. : Drop in portions into boiling salted water, cook, remove with draining spoon onto colander, pour over with hot water, drain, place on heated round platter, pour over with fat, cover, heat over boiling water. _Polish Cooking_ Zofia Czerny, 1961 & 1975. Panstwowe Wydawnictwo Ekonomiczne, Warsaw. Typos by Jeff Pruett. From: Jeff Pruett Date: 06 Jul 97 National Cooking Echo Ä

Yield: 1 unknown

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