Delicious Polish Pierogies with Cabbage and Mushroom Sauce

This recipe brings the flavors of Polish cuisine to your kitchen. Homemade pierogies are filled with a delicious mixture of potatoes and cheese, then topped with a savory cabbage and mushroom sauce. It's a comforting and satisfying dish perfect for dinner or any special occasion.

Ingredients

• For the Pierogies:
• - 2 cups all-purpose flour
• - 1/2 teaspoon salt
• - 1 cup warm water
• - 2 cups mashed potatoes
• - 1 cup grated cheese (cheddar, farmers cheese, or any other meltable cheese)
• - 1/4 cup butter, melted
• - 1 onion, finely chopped
• - Salt and pepper to taste
• For the Cabbage and Mushroom Sauce:
• - 2 tablespoons butter
• - 1 onion, thinly sliced
• - 2 cups sliced mushrooms
• - 4 cups shredded cabbage
• - 1 cup vegetable broth
• - 1/2 cup sour cream
• - Salt and pepper to taste
• - Chopped fresh parsley for garnish

Directions

1. In a large mixing bowl, combine the flour and salt for the pierogi dough. Make a well in the center and gradually add warm water. Stir until a dough forms.
2. Transfer the dough to a floured surface and knead for about 5 minutes until it becomes smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
3. In the meantime, prepare the filling by combining mashed potatoes, grated cheese, melted butter, chopped onion, salt, and pepper in a bowl. Mix well.
4. Roll out the dough on a floured surface to about 1/8-inch thickness. Use a round cookie cutter or a glass to cut out circles from the dough.
5. Place a spoonful of the potato and cheese filling in the center of each dough circle. Fold the dough in half to form a half-moon shape. Pinch the edges tightly to seal.
6. Bring a large pot of salted water to a boil. Carefully drop the pierogies into the boiling water. Cook for about 5 minutes or until they float to the surface. Remove with a slotted spoon and transfer to a plate.
7. To make the cabbage and mushroom sauce, melt butter in a large skillet over medium heat. Add sliced onion and cook until softened and translucent.
8. Add sliced mushrooms and cook until they release their moisture and become golden brown. Stir in shredded cabbage and cook for another 5 minutes until wilted.
9. Pour vegetable broth into the skillet and bring to a simmer. Cook for about 10 minutes or until the cabbage is tender.
10. Stir in sour cream and season with salt and pepper. Cook for an additional 2-3 minutes until heated through.
11. Serve the cooked pierogies with the cabbage and mushroom sauce. Garnish with chopped fresh parsley.
12. Enjoy this authentic Polish dish!

Interesting Facts