Ingredients for the regular dough (15servings):
Ingredients for the buckwheat dough (15servings):
Ingredients for the filling:
Make the filling. Place the diced onion and clarified butter in a small skillet and cook, stirring frequently, until the onions are translucent (about 4 minutes), add the sour cabbage, mushrooms and the salt and pepper to taste. Fry for 10 minutes stirring occasionally. Remove from the heat. Drain any remaining liquides from the filling and place in a food processor. Pulse until finely chopped and set aside.
Bring a large pot of salted water to a boil.
Sift the flour (for the regular or the buckwheat dough – depending on your preferences) into a large bowl, add sea salt and butter. Mix with a spoon. Add hot water and mix well to combine. The dough will be relatively smooth but still a bit sticky. Turn it onto a lightly floured surface, and knead for 2-3 minutes, until firm.
Roll out the dough on a lightly floured surface into a round about 3mm thick.
Using a glass cut out circles and fill pierogi: place a bit of the filling in the center of each circle. Holding 1 circle in your hand, fold dough over filling. Pinch edges and repeat with the remaining ingredients. Working in batches, transfer pierogi to boiling water. Cook through, about 4-5 minutes. Remove from the pot using a slotted spoon, drain and set aside. Saute the drained pierogi in butter in a large skillet until browned, about 2-3 minutes per side. Serve immediately.
GF – make sure the ingredient doesn’t contain traces of gluten!