Perogies dough with sour cream

These Polish dumplings are the real deal and surprisingly simple to make. Serve sprinkled with crisp perogies dough with sour cream onions. Drain the sauerkraut in a colander and rinse under a tap to remove some of the acidity. Transfer to a pan of boiling water.

Reduce the heat until the water is simmering and cook the sauerkraut for 30 minutes. Remove the mushrooms from the water using a slotted spoon, reserving the water. Heat the butter in a frying pan over a medium heat. Add the sauerkraut, mushrooms and the reserved water. Bring the mixture to the boil. Continue to boil the mixture until all of the liquid has evaporated, then remove from the heat and set aside until cool.