-
1
Place flour in a large bowl. Melt butter, pour into a cup and fill cup until full with hot water, than add this along with the other two cups of water to the flour. Stir, let cool a minute and add egg yolks and salt. Mix well with your hands until you get elastic, soft dough, cover with a lid and leave in a warm place.
-
2
Soak Porcini mushrooms in water for 30 minutes. Boil them for about 25 minutes in the same water. Drain, you can use the water for mushroom soup (recipe coming soon). Dice them thinly. Now slice button mushrooms and fry them, so that the water evaporates and they are nicely browned, then finely chop. Sauerkraut in a cup fill with boiling water, drain and chop finely.
-
3
Dice onions, add some salt and fry them until golden colour on the pan with the remaining butter. Now combine all the ingredients for the stuffing and fry for about 5 minutes.
-
4
Divide dough into four parts. Roll out one at a time on a sprinkled with flour wooden board, not too thick or thin (3mm is good). Using an inverted glass, cut out circles. Place one teaspoon of stuffing in the centre. Fold them in half and carefully close, crimping the pastry together with your fingers so you end up with little semi-circles.
-
5
Put the pierogis into a big pot of boiling water with half a teaspoon of salt. The moment they float to the top (which will not take more than a minute), boil for 3 minutes.
-
6
Melt butter in a saucepan with breadcrumbs. Drain pierogis, place under cold running water for a while. Than serve immediately with butter breadcrumbs.
