Polish Sauerkraut Dumplings - Pierogi z kapustą...

Those dumplings are very famous in Poland. We eat them traditionally on the Christmas Eve, but you can make them anytime during the year. They are very simple, although the filling may take some time to prepare - but it's so worth it! You can eat them alone with some melted butter - if you can fry them after boiling, yummy! They can be also eaten with Borsch (beetroot soup) and this is how I ate them this time, as we had only few of them. I made 'pierogi' them as we had some sauerkraut left and it was great opportunity to use it this way. I was missing their taste - taste of my family home...

How to make them...

dumpling's dough:
- 300 g flour
- 2 small eggs
- pinch of salt
- water if necessary
- sauerkraut (I had 2 cups)
- 1 big carrot, grated
- 1 shallot, choped ad fried with a tablespoon of butter
- few wild mushrooms (I used dry ones, you can use freash but chopp them and fry on some butter before adding to the sauerkraut cabbage)
- salt, pepper and cumin

Boil the sauerkraut with grated carrot, fried shallot, chopped mushrooms and spices. It has to be a little on the sour side but not too much. Boil on the small heat until the sauerkraut is soft. If necessary season more. Put the filling aside until cooled.
Make the dough. If it's too dry add a little of water and knead well together. It can't be too sticky, it has to easily come apart form the surface. Roll the dough thinly and cut small circles. Put the filing in the centre and stick the edges together to form a little dumpling.
Put the dumplings into boiling, salted water. When they reach the surface boil hem for another 2 minutes. Serve immediately or fry them later. Those dumplings can be easily frozen.