Pierogi with Sauerkraut, Mushrooms, and Candied Orange Zest

Name: Pierogi with Sauerkraut, Mushrooms, and Candied Orange Zest (Pierogi z kiszoną kapustą, grzybami i kandyzowaną skórką z pomarańczy)
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: Makes about 30 pierogi, 4 servings
Cuisine: Polish
Ingredients: ¼ cup plus 3 tablespoons (105 g) unsalted butter; 1 pound (3 cups/450 g) Sauerkraut, drained and finely chopped; 2 bay leaves; 1 medium onion (6 ounces/180 g), chopped; 2 whole cloves; 1 whole star anise pod; Salt and freshly ground black pepper; 1 small carrot (about 3½ ounces/100 g), peeled and grated; 1 pound (450 g) oyster mushrooms (see Note), chopped; Basic Pierogi Dough; 5 tablespoons (90 g) chopped candied orange zest

Pierogi z kiszoną kapustą, grzybami i kandyzowaną skórką z pomarańczy

Preparation info

Makes about 30 pierogi,
4
servings

Difficulty
Easy
Ready in
1 hr 30

Appears in

Fresh From Poland

By Michał Korkosz

Published 2021

About

These pierogi are usually served as part of a traditional Polish Christmas Eve dinner—a feast of twelve dishes—but I like them so much that I cook them all year long. Sauerkraut filling may be too acidic for some, so I tone it down with candied orange zest, which gives these a delicate sweetness and a Christmas-y relish.

Ingredients

1 pound (3 cups/450 g) Sauerkraut, drained and finely chopped

Method

To make the filling, place the sauerkraut in a medium saucepan and cover with water. Cook over low heat for 40 minutes, until tender. Drain well.
Heat 1 tablespoon of the butter in a large skillet. Add the onion and the bay leaves. Cook, stirring occasionally, until the onion is translucent, 3 to 4 minutes. Add another tablespoon of butter, let it melt,