Polish Sauerkraut-Mushroom Pierogi, Naleśniki and Uszka Filling

Polish Sauerkraut-Mushroom Pierogi, Naleśniki and Uszka Filling Recipe

By Barbara Rolek

Polish Nalesniki or Blintzes

© flickr by teenytinyturkey

Sauerkraut and mushroom are the perfect marriage in Polish pierogi, and Polish naleśniki, also known as blintzes or crepes, and Polish uszka, known as "little ears,", Lithuanian koldunai and kulebiak.

Since these are meatless, they would be perfect for Lenten meals or for wigilia, also known as Christmas Eve supper or fit for an ovo-lacto vegetarian. If you have any leftover filling, it freezes well.

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 3-4 cups Kraut-Mushroom Filling

Ingredients:

• Sauerkraut-Mushroom Filling:
• 1 quart sauerkraut, chopped, rinsed and drained
• 2 tablespoons butter
• 1 small finely chopped onion
• 8 ounces finely chopped button mushrooms
• 1/4 teaspoon salt (or to taste, remembering that the kraut is salty)
• 1/4 teaspoon black pepper
• 1 finely chopped hard-cooked egg (optional)
• About 2 tablespoons sour cream
• Pierogi Dough:
• 1 recipe Georgia's Pierogi Dough

Preparation:

1. Place sauerkraut in a medium saucepan and cover with water. Bring to a boil, reduce heat and simmer for 20 minutes. Drain.
   
2. In a large skillet, saute onion in butter until golden. Add mushrooms and saute 3 minutes. Stir in sauerkraut, salt and pepper. Saute until kraut turns golden, about 20 minutes. Remove from heat and let cool.
   
3. Add chopped hard-cooked egg (if using) and sour cream (you might need less sour cream if you don't use the egg or more sour cream if you do use the egg) and mix well. The consistency should be like a paste. You should be able to form it into a ball.
   
4. Prepare Georgia's Pierogi Dough recipe while filling is cooking. Using a 1 1/2-inch cookie scoop, follow these steps to roll, cut, fill and cook pierogi.