Fill pockets of pierogi dough with a tart and hearty mixture of sauteed onions and mushrooms, sauerkraut, salt, pepper and a dab or two of sour cream.
INGREDIENTS (for 6 servings):
- 2 tablespoons vegetable oil
- 1 cup chopped onion
- 1 cup chopped mushrooms
- 14 ounces sauerkraut - drained, rinsed and minced
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons sour cream
In a large skillet, heat oil over a medium flame. Add onions and mushrooms, and cook until tender but not brown. Stir in sauerkraut, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 6 to 10 minutes. Remove from heat, and stir in 2 tablespoons sour cream.
Use as a filling for Pierogi.