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)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 0.5 cup of dried forest mushrooms in a heatproof bowl. Pour enough very hot water (approximately 79.44-85°C / 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 0.3175 cm (0.3 cm) 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 0.635 cm (0.6 cm) pieces.
3. 3Dice the 1 medium onion into 0.635 cm (0.6 cm) pieces. Heat the 2 tablespoons of vegetable oil in a 25.4 cm (25 cm) skillet over medium heat (approximately 148.9-162.8°C / 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 148.9-162.8°C / 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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