Baked pierogi: A festive twist on a classic holiday delight

The most popular way to prepare pierogi is boiling. However, that's not the only way to enjoy this dish. An excellent alternative is baking pierogi in the oven. This method is worth considering because it is a great substitute for pastries or croquettes. They taste fantastic with red borscht.

Baked pierogi are becoming increasingly popular, but they are already well-known in some regions of Poland. This is how pierogi have long been prepared in Podlasie. A crispy crust distinguishes these pierogi. They are made from a slightly different dough than the boiled ones due to the inclusion of yeast to make the bake more fluffy. They pair well with a variety of fillings, both meat and vegetarian. The one we most enjoy during Christmas Eve dinner, based on sauerkraut, is also perfect.

Baked pierogi allow for a different perspective on this dish. Firstly, their crispy form makes them a good addition to borscht. They can also be eaten with sauces, such as traditional tartar or a spicy tomato sauce.

Ingredients:

For the dough:

• 450 grams of flour,
• 1 egg,
• 2 tablespoons of sour cream,
• 250 millilitres of milk,
• 100 millilitres of oil,
• 20 grams of fresh yeast,
• teaspoon of sugar,
• pinch of salt.

For the filling:

• 450 grams of sauerkraut,
• 40 grams of dried mushrooms, pre-soaked,
• dried plums to taste, optional,
• 1 onion,
• tablespoon of butter,
• salt and pepper to taste.

Additionally:

• milk and egg for brushing the pierogi.

Preparation method:

1. Start by preparing the dough. Warm up the milk, mix it with yeast and sugar. Set it aside for 15 minutes.
2. Sift the flour into a bowl. Add the egg, sour cream, oil, salt, and the yeast mixture. Knead the dough by hand or using a mixer. Cover and set in a warm place for an hour to rise.
3. Cook the mushrooms for 30-40 minutes. Finely chop the sauerkraut and onion.
4. Sauté the onion in melted butter, then add the sauerkraut.
5. Drain the mushrooms and slice them thinly. Prepare the plums the same way. Add them to the sauerkraut.
6. Place the dough on a floured surface. Tear off balls and roll them into small rounds. You can also roll out larger sections of the dough and cut out circles with a glass.
7. Place the filling on each round and seal to form pierogi.
8. Cover the pierogi with a cloth, and let them rise for another 20-30 minutes.
9. Mix milk with egg and brush the pierogi using a pastry brush.
10. Place them on a baking sheet lined with parchment paper and bake for about 20-25 minutes at 190 degrees Celsius.