But how do you make them?
To avoid confusion, a small visual guide:
|Pierogi comes from an old slavic word meaning stuffed dough. Uszka is literally 'little ears'. Well, just look at them!|
The filling should be made at least one day before the dough. It tastes much better if it's left to sit for a while.
Today, we will be making two staple fillings: mushroom, and mushroom-and-sauerkraut.
350 g of dried forest mushrooms (porcino are an excellent choice. Oh, all right, if you must, you can use frozen ones. )
2 generous tablespoons of butter
2-3 tablespoons of breadcrumbs
|All you need to make mushroom filling.|
Melt the butter in a pan. Add the onion and braise it. Then, add the mushrooms.
Once the lot has turned a pretty golden-brown, add the eggs. Stir well, season with salt and pepper, and lastly, add the breadcrumbs to thicken.
Let it cool a little bit, then stick it in the blender. Leave some chunks in- it tastes better that way.
Put it in a bowl, smooth it down with a spoon, and when it's cool, stick it in the fridge for the night.
|Mushroom filling. Chunky! Crunchy! Yummy!|
|Sauerkraut and mushroom filling. Notice the sauerkraut-to-mushroom ratio. This is why it is much smoother.|