Kapusta i Grzyby Pierogi Filling (Dairy-Free)

Ingredients

• 2 cups Sauerkraut
• 0.5 cup Dried forest mushrooms
• 1 medium Onion
• 2 tablespoons Vegetable oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 cup All-purpose flour (for dusting)

Instructions

1. 1Place the 0.5 cup of dried forest mushrooms in a heatproof bowl. Pour enough very hot water (approximately 175-185°F / 80-85°C) over the mushrooms to fully submerge them, and let them rehydrate for 30 minutes until softened. Drain the mushrooms, reserving the liquid, then finely chop the rehydrated mushrooms into 1/8-inch (3 mm) pieces.
2. 2Rinse the 2 cups of sauerkraut in a colander under cold running water for 1-2 minutes to reduce saltiness. Squeeze out as much liquid as possible, then chop the sauerkraut into 1/4-inch (6 mm) pieces.
3. 3Dice the 1 medium onion into 1/4-inch (6 mm) pieces. Heat the 2 tablespoons of vegetable oil in a 10-inch (25 cm) skillet over medium heat (approximately 300-325°F / 150-165°C) for 1-2 minutes, until shimmering. Add the diced onion and sauté for 5-7 minutes, stirring occasionally, until the onion pieces are soft and translucent.
4. 4Add the chopped 2 cups of sauerkraut and the finely chopped 0.5 cup of rehydrated mushrooms to the skillet. Cook over medium heat (approximately 300-325°F / 150-165°C) for 30-35 minutes, stirring every 5-7 minutes, until the sauerkraut is tender and the mixture is well combined and fragrant. If the mixture becomes too dry, add 1-2 tablespoons of the reserved mushroom liquid at a time to maintain moisture.
5. 5Stir in the 1 teaspoon of salt and 0.5 teaspoon of black pepper. Add the 0.25 cup of all-purpose flour and stir continuously for 1-2 minutes, until the flour is fully incorporated, has absorbed any remaining moisture, and no raw flour taste is present. Remove the skillet from the heat.
6. 6Transfer the finished filling to a shallow dish or baking sheet and spread it out. Allow the filling to cool completely to room temperature, which will take at least 1-2 hours, before using it for pierogi; cooling prevents the pierogi dough from becoming soggy and makes the filling easier to handle.

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