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Italian recipes

Rotisserie chicken-filled arancini

40 minutes

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Polish pierogi with sauerkraut and mushrooms

Serves 4

Difficulty Medium

Prep Time 20 minutes

Cooking Time 1 hour 30 minutes

Ingredients

For the dough:

300 g flour, plus extra for dusting
1 t salt
2 free-range eggs
100 ml warm water
1 T vegetable oil

For the filling:

vegetable oil, for frying
1 onion, thinly sliced
200 g chestnut mushrooms, diced
150 g sauerkraut, drained
1 bay leaf
1 t fennel seeds, lightly toasted and crushed
melted butter or sour cream, for serving
sea salt and freshly ground black pepper, to taste

For the topping (optional):

vegetable oil, for frying
20 g pancetta
1 onion, finely chopped
salt, to taste

Method

1. To make the dough, mix the flour and salt in a large bowl. In a separate bowl, whisk the eggs with the warm water and oil, then pour into the bowl of dry ingredients. Start by mixing with a fork, then gradually work the mixture with your hands to form a dough. Knead it for 2 minutes, cover with clingfilm, and chill while you prepare the filling.

2. Heat the oil in a lidded frying pan and fry the onion with a pinch of salt over a medium heat for 8–10 minutes. Add the mushrooms and cook, with the lid on, until they have softened and released their liquid. Add the sauerkraut, bay leaf and fennel seeds and continue to cook, covered, for 30 minutes, stirring occasionally. (Letting the sauerkraut catch a little on the bottom of the pan only enhances the richness of the flavours.) Take off the heat.

3. To make the pierogi, dust a clean surface with some flour and work the dough for a few minutes to wake it up. Roll it out into a large sheet of any shape, as thinly as you can. Using an upside-down mug or a pastry ring, cut out as many circles as you can, roughly 5–6 cm in diameter. Knead the offcuts into a ball and place under clingfilm.

4. Add a tablespoon of the filling in the middle of each disc and pinch the edges firmly to create a half-moon shape. Keep the finished dumplings under a damp tea towel while you make the rest of the pierogi.

5. To cook the pierogi, bring a large saucepan of salted water to the boil and cook in batches for 5 minutes, or until they float to the top. Use a slotted spoon to remove them and serve with melted butter or sour cream and lots of pepper.

6. If making the crispy pancetta and onion topping, fry the pancetta and onion in a frying pan with a pinch of salt for 20–30 minutes, or until deeply caramelised.

Find more mushrooms recipes here

Photographer: Laura Edwards

Extracted with permission from Kapusta by Alissa Timoshkina

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Polish pierogi with sauerkraut and mushrooms

Polish pierogi with sauerkraut and mushrooms

Ingredients

Method