Pierogi dough using sour cream

Cookist è una testata giornalistica registrata presso il tribunale di Napoli n. Ove non espressamente indicato, tutti i diritti di sfruttamento ed utilizzazione pierogi dough using sour cream del materiale fotografico presente sul sito Cookist sono da intendersi di proprietà del fornitore Getty Images. These Polish dumplings are the real deal and surprisingly simple to make.

Serve sprinkled with crisp fried 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. Drain well and set aside to cool. Heat the oil in a frying pan over a medium heat and fry the onions for 4-5 minutes, or until crisp and browned. Reserve a tablespoonful of the onions for the garnish. For the dumpling dough, sift the flour into a large mixing bowl and make a well in the centre.