Sauerkraut & mushroom pierogi

Method

1. 01

   Sift the flour into a bowl. Add the salt, softened butter, egg and egg yolk. Knead into a soft, elastic dough. If it is too dry, add water drop by drop. Shape into a ball, wrap in cling film and rest for 30 minutes.

2. 02

   Pour 500 ml water over the mushrooms and soak for 20 minutes. Then gently cook them in the same water for 5 minutes without adding any seasoning.

3. 03

   Firmly squeeze the sauerkraut in a sieve, reserving its juice for the foam. Drain the mushrooms, also reserving their cooking liquid. Finely chop both the mushrooms and sauerkraut.

4. 04

   Melt the butter in a frying pan. Add the chopped onion and garlic and sauté until translucent. Add the mushrooms and sauerkraut. Pour in 50 ml dry red wine and season with salt, pepper and caraway seeds. Cook until the alcohol and excess moisture evaporate. Let the filling cool slightly.

5. 05

   Add the bay leaves, allspice berries and peppercorns to the mushroom liquid. Check that it is not bitter. Add the sugar, salt and 70 ml dry red wine. Cook until the alcohol evaporates and the broth reduces slightly. It should remain clear and light. Strain through a sieve.

6. 06

   Roll the dough out thinly and cut out circles about 8 cm in diameter. Add the filling and seal the pierogi carefully. Keep them covered with a cloth so they do not dry out. Cook in salted water for about 2 minutes after they float.

7. 07

   Aerate the sauerkraut juice with a hand blender. Collect only the foam from the surface.

8. 08

   Pour broth into the bottom of each plate. Add 3 pierogi and 1–2 spoonfuls of sauerkraut foam.