Pierogi with sweet cabbage

Tags: Polish, pastry, Baba, main dish
Pierogi are an inexpensive, easy to make, nourishing and very tasty dish. They may be served directly after cooking, or fried when cool. In both versions they are delicious, so that it is worthwhile making them in greater quantities, served freshly cooked for lunch and refried for dinner.
. 11 steps
dough Divide dough into quarters, roll out thinly, cut into 6cm diameter circles. Place a heaped teaspoon of farce in the centre. Fold over, press the edges firmly, shaping them so they do not fall apart in the cooking Cook in a shallow wide pot, in a large amount of lightly salted water. When they come to the surface, cook them over low heat 4-5 minutes, remove, drain well. Either eat immediately; or cool, then fry in butter to reheat.
14 oz flour Knead, adding water as necessary. Dough should be quite loose, and not stick.
pinch salt
1 egg
lukewarm water
2 lb sweet cabbage cook   chop finely
salted water
butter or lard   simmer until tender
1 medium onion finely chopped
salt and pepper   add to taste
dried mushrooms cook
boiling water
Serve with hot (but not browned) butter
Some do not add the mushrooms; others add a finely chopped hardboiled egg.
See also Russian pierogi, sauerkraut pierogi, cheese pierogi, meat pierogi, kasha pierogi, crisp mushroom pierogi. And then there are the dessert pierogi: fruit pierogi, sweet cheese pierogi.