Kapusta Kiszona (Sauerkraut) Pierogi Filling (Dairy & Nut Free)

Ingredients

• about 910 g Sauerkraut
• about 28.4 g Dried Mushrooms
• 1 medium Onion
• 2 tbsp Canola Oil
• 0.5 tsp Salt
• 0.25 tsp Black Pepper

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

Instructions

1. 1Place the about 28.4 g of dried mushrooms in a heatproof bowl. Pour enough hot water over them to cover completely and let them soak for 30 minutes to rehydrate. After 30 minutes, carefully drain the mushrooms, reserving all the soaking liquid. Finely chop the rehydrated mushrooms into 0.635 cm pieces.
2. 2Heat the 2 tbsp of canola oil in a large skillet (e.g., 30.48 cm / 30 cm) over medium heat (approximately 148.9-162.8°C / 150-163°C). Add the 1 medium onion, diced into 0.635 cm pieces, to the hot oil. Cook for 5-7 minutes, stirring occasionally, until the onion pieces are softened and translucent.
3. 3Add the chopped about 28.4 g of rehydrated mushrooms to the skillet with the softened onion. Continue to cook over medium heat for 5-7 minutes, stirring frequently, until the mushrooms are lightly browned and have released their moisture.
4. 4Add the about 910 g of sauerkraut to the skillet. Stir in the 0.5 tsp of salt and the 0.25 tsp of black pepper. Cook over medium heat for 20-25 minutes, stirring occasionally, until the sauerkraut is tender and the flavors have melded.
5. 5During the cooking process, if the sauerkraut mixture appears too dry, add 1-2 tablespoons of the reserved mushroom soaking liquid at a time, as needed, to maintain moisture and prevent sticking.
6. 6Remove the skillet from the heat and allow the filling to cool completely to room temperature. This cooling step ensures the filling is easy to handle and holds its shape when used.

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