Mushroom & Sauerkraut Pierogi
- Yield:100 Pierogi
- Time:2 hrs show details
Ingredients
- ½Cabbage, Shredded
- 32 ouncesSauerkraut, Drained (squeeze moisture off) (2 Jars)
- 16 ouncesWhite Mushroom, Chopped (Large)
- 16 ouncesShiitake Mushrooms, Diced (Fresh)
- 45 ouncesCanned Straw Mushroom, Strained and Broken (8 Cans)
- 1Large Onion, Diced
- ½Garlic Head, Smashed
- ½ teaspoonSalt, More as needed
- ½ teaspoonPepper
- ¼ teaspoonCayenne Pepper
- ½ teaspoonOregano
- ½ teaspoonMarjoram
- ½ teaspoonThyme
- 1 tablespoonButter
- 30 ouncesRound Wonton Skin, (3 Packs)
- Roux
- 2 tablespoonsButter
- 2 tablespoonsFlour
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Preparation
- 10 mins
Boil cabbage with dash of salt in small amount of water until soft. Set aside to cool, drain & squeeze liquid out.
- 5 mins
Sauté onion in butter. Add mushrooms & garlic into the pan. Add butter, salt, pepper & spices as needed and to taste. Set aside to cool.
- 15 mins
Set meat grinder to the coarsest setting. Grind the cabbage and drain excess liquid. Grind Sauerkraut and drain excess liquid. Grind Mushrooms but keep the liquid.
- 5 mins
To make the roux: melt 2 tablespoons of butter on low flame until just bubbly. SLOWLY, add 2 tablespoons of flour and let this cook, stirring very often, until the mixture turns light brown.
- 10 mins
Add mushrooms and the rest of the filling ingredients. Season to taste. Add some Farina or Cream of Wheat in the end to help bind the mixture. Let it cool to touch.
- 1 hr
Wrap and crimp in wonton skin and boil in lightly salted water. Cook for 1-2 minutes after they start to float.
- 15 mins
When you pull them out of the water, make sure they are well drained. To keep them separated on a dish, touch them with vegetable oil or sprinkle a touch of bread crumbs. If you do not do this, they will stick together. Never let the cooked pierogi sit in water. You can reheat them in oven, or microwave, or fry them.
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Comments
How much of a texture difference would it be to run the ingredients through a food processor instead of a grinder?
I haven't tried it myself however it might be possible to use a processor. You will have to be careful not to let it run too long as the filling may become too mushy - possibly process them in small batches to achieve a more uniform consistency. It's important to maintain a coarse texture.