Pierogi with saurkraut and mushroom filling

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Pierogi with saurkraut and mushroom filling

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Ingredients

50 piece(s)

Saurkraut and mushroom filling

100 g Dried Porcini Mushrooms
700 g water
500 g saurkraut, drained well
100 g carrot, cut into slices (1 cm)
50 g parsnip, cut into slices (1 cm)
120 g brown onion, cut into quarters
30 g oil
50 g Butter
1.5 tsp salt
1 tsp ground black pepper
0.5 tsp sugar

Dough

250 g warm water, plus extra for sealing and boiling
1 egg
2 tbsp Grapeseed Oil
560 g plain flour, plus extra for dusting
1-2 pinches sea salt

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6

1h 30min

Preparation 1h 30min

Baking/Cooking
7

medium

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
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Recipe's preparation

Saurkraut and mushroom filling

Place a bowl onto mixing bowl lid and weigh mushrooms and water into it. Set aside to soak for 30 minutes.

Place saurkraut into mixing bowl and chop 2 sec/speed 7. Transfer into a bowl and set aside.

Place simmering basket over a jug and drain mushrooms, transfer soaking liquid into mixing bowl. Place Varoma dish into position and add soaked mushrooms. Insert Varoma tray and weigh carrots and parsnip into it. Secure Varoma lid and cook 25 min/Varoma/speed 1. Set Varoma aside. Strain cooking liquid and set aside (see Tips).

Place onion into mixing bowl and chop 5 sec/speed 5. Scrape down sides of mixing bowl with spatula .

Add oil and sauté 3 min/120°C/speed 1.

Add reserved saurkraut, mushrooms, carrot and parsnip, butter, salt, pepper and sugar and chop 15 sec/speed 4, then cook 3 min/120°C/"Counter-clockwise operation" /speed 2. Transfer mixture into a bowl and set aside to cool for 20 minutes. Clean and dry mixing bowl.

Dough

Place all dough ingredients into mixing bowl and knead 1 min/"Dough mode" .

Transfer dough onto a lightly floured silicone bread mat or work surface, then roll out until very thin (3 mm). Using a cookie cutter (9 cm), cut out circles of dough (approx. 50).

Place approx. 3 teaspoons of the reserved saurkraut and mushroom filling into the centre of 1 circle of dough. Wet the edge of half the circle with a little water, then carefully fold dough over filling to create a half-moon shape enclosing the filling. Press all edges of the half-moon with your fingertips to seal. Repeat process with remaining circles of dough and remaining filling to form approx. 50 pierogi.

Fill a stock pot (3-4 L) 3/4 of the way with water. Add salt, then place over high heat and bring the water to boil. Cook in batches for 3-4 minutes or until pierogi rise to the surface. Remove with a slotted spoon and allow to drain before transferring into a thermal serving bowl or other large bowl and cover to keep warm.

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Varoma
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Tip

The cooking liquid set aside from the filling is a great mushroom stock to be used in soups and sauces.

Sauté chopped onion in butter for several minutes and serve over the top of the hot pierogi.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.