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Pierogi (Polish style raviolli)

6 servings

2 Eggs
1/2 cup Water
2 cup Flour
1/2 tea spoon Salt
Pepper to taste

-Mound flour on kneading board and make a hole in centre. Drop eggs into hole and cut into the flour with a knife. Add salt and water and knead until firm.

-Let rest for 10 minutes covered with a warm bowl.

-Divide the dough in halves and roll thin. Cut circles with a large biscuit cutter. Place a small mound of filling to one side on each round of dough.

-Moisten edge with a little water, fold over and press the edges firmly together. Be sure they are well sealed to prevent the filling from running out.

-Drop the pierogi into salted boiling water. Cook gently for 3 to 5 minutes. Lift out of water carefully with a perforated spoon.

-The dough has a tendency to dry while you are working and dry dough will not seal completely. I suggest rolling out a large circle of dough, placing small mounds of filling far enough apart to allow for cutting, and folding the dough over the mounds of filling.

-Next cut with a small biscuit cutter and seal firmly. Never crowd or pile pierogi. The uncooked mix will stick and the cooked will lose shape and lightness.

Note: Pierogi can be frozen after boiling and they keep well. I prefer all my pierogi fried in butter and onions and seasoned with salt and pepper. They should be fried on a medium low heat till golden brown.

Sauerkraut with Mushrooms Kapusta - Kiszona z Grzybami

6 servings

1 oz Mushrooms, dried (or use about 1/4 lb fresh mushrooms)
1/2 cup Warm water
1 large Onion
2 1/2 tea spoon Butter
1 1/2 lb Sauerkraut, rinsed and drained
1/3 cup Water
2 table spoons of Flour
Salt and Pepper to taste.

Note: To use this as a filling for pierogi or pancakes, it is best to mince the sauce using a meat mincer or similar. You can also increase the amount of dried mushrooms used to 3 or 4 oz for a more luxurious and festive taste.

-Soak the dried mushrooms in 1/2 cup of warm water for 1 hour.

-Sauté mushrooms and onion in butter in a skillet for 3 minutes, add sauerkraut to mushrooms; cook and stir for 10 minutes.

-Blend 1/3 cup water into flour. Mix with sauerkraut and simmer for 15 minutes.

-Season to taste with salt and pepper.