Vegan pierogies with sauerkraut & mushrooms
Although our neighboring country Poland is not far from Berlin, I've unfortunately visited Poland not really often. In the next few years, I definitely want to make up for that! I recently heard that Warsaw is the most vegan-friendly city in the world, and that reminded me that one of my favorite dishes, pierogies, also comes from Poland. Two more arguments to finally plan a vacation in Poland again!
When I did a quick research, I 've read in the [Wikipedia article] (https://de.wikipedia.org/wiki/Pirogge) that pierogies are not just a national dish of the Polish people, but even offered as fast food. Hell yes! So until I can finally plan my holiday in Poland, I still have to prepare pierogies myself. But thank god, the preparation is pretty simple!
Vegan pierogies with sauerkraut & mushrooms
Ingredients
dough
- 250 g flour
- 100-150 ml warm water
- 1/2 tsp salt
filling
- 2 tbsp plant-based butter
- 1 onion
- 1 garlic clove
- 150 g fresh mushrooms (champignons, porcini, shiitake)
- 150 g sauerkraut
- salt & a lot of pepper
toppings
- 150 g plant-based yogurt
- 5 gherkins
- 100 g fried onions
Instructions
- In a bowl, mix all the ingredients for the dough. Gradually add the warm water until the dough is smooth and forms a ball. Kneading the dough can take up to 10 minutes. Afterward, let the dough rest for 20 minutes.
- Peel and chop the onion and garlic clove. Clean the mushrooms, remove the stems and chop them roughly.
- Heat some plant-based butter in a high pan and sauté the onion and garlic until translucent.
- Add the mushrooms after 2-3 minutes and roast well for at least 5 minutes. At the end stir in the sauerkraut. Season well with salt and pepper.
- Put the filling in a blender and shred a bit finer (not too fine or even creamy)! The filling should be shredded to small pieces so you can easily fill the dumplings with a teaspoon.
- Roll out the dough on a floured surface and cut circles with a cookie cutter or a glass. Put 1 teaspoon of filling on the dough and brush a little water around the edges of the circles. Fold in half and pinch the sides with a fork to seal.
- Heat a pot with salted water and allow the dumplings to cook for 2-3 minutes in lightly boiling water until they float on the water surface.
- Drain dumplings and serve with plant-based yogurt, gherkins, fried onions, and some ground pepper.
