Ingredients
2 large cans sauerkraut, rinsed and drained very well
1 large onion, minced
1/2 pound fresh mushrooms, washed, drained, and sliced thin
1 stick butter or margarine
Salt and pepper to taste

Sauté the minced onion in melted butter or margarine until transparent. Add drained, sliced mushrooms and sauté on medium heat (possibly medium high heat) to brown the onion and mushrooms and reduce the liquid. After browning, add the sauerkraut, mix well, and season with salt and pepper to taste. Cook an additional 10 minutes or until flavors blend.

Martha Stewart Living Magazine March 1995

Ingredients
1 1/4 pounds assorted mushrooms, such as white, shiitake, or cremini
1/2 tablespoon butter
1/2 tablespoon olive oil
1/4 cup minced shallots, (about 2 large)
2 tablespoons lemon juice
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon fresh thyme
3 tablespoons heavy cream
1 tablespoon minced flat-leaf parsley

1. Remove stems from shiitake mushrooms, and trim stems of white and cremini mushrooms. Place mushrooms in a food processor, and pulse about eight times, until finely chopped. Set aside.

2. In a medium saute pan, melt butter and oil over low heat; add shallots. Cook, covered, until softened, about 2 minutes. Add mushrooms, lemon juice, salt, and pepper, and mix well. Raise heat to medium, and cook, stirring occasionally, until mixture is nearly dry, about 8 to 10 minutes. Add cream, thyme, and parsley, and cook about 1 minute. Transfer to a medium bowl.

3. To form dumplings, place a heaping teaspoon of the filling toward the front of a circle of pierogi dough. Moisten the edges of the dough with water, and fold in half around filling to form a semicircle, firmly pinching the edges closed. Set aside on a lightly floured baking sheet. Continue to fill and form pierogi, keeping them covered with plastic wrap, until all the dough has been used.

4. Meanwhile, bring a large pot of salted water to a boil, and add half the pierogi. Boil gently until they float to the surface, about 2 minutes, and continue cooking for another 3 to 4 minutes. Drain, and repeat with remaining pierogi. Serve immediately.

Treasured Polish Recipes for Americans

Ingredients
1/2 cup cooked beef
1/2 cup chopped mushrooms
1 onion, chopped fine
butter
salt and pepper
2 TB sour cream

Run cooked meat through meat grinder. Fry onion in butter until transparent, add mushrooms and meat. Season to taste. Add sour cream and cool before using.

Treasured Polish Recipes for Americans

Ingredients
1 cup chopped mushrooms
1 onion, chopped fine
salt and pepper
2 egg yolk
butter

Saute onion in butter. Add mushrooms. Season. Remove from fire, add egg yolks and stir well. Cool and fill pierogi. Serve with chopped onion browned in butter.

Treasured Polish Recipes for Americans

Ingredients
1 small head cabbage
2 cups mushrooms
2 Tb sour cream
1 small onion, chopped fine
butter
salt and pepper

Quarter cabbage and cook in salted water for 15 minutes. Drain, cool, and chop fine. Saute onion in butter, add chopped mushrooms and fry 5 minutes. Add chopped cabbage and continue to fry until the flavors blend. Add sour cream and cool.

Polish Cook Book

Ingredients
1 cup mushrooms (chopped)
2 cups sauerkraut
1 small onion (chopped finely)
butter
salt, pepper to taste

Cook sauerkraut 10 minutes and drain, then chop fine. Fry onion and mushrooms in butter, add sauerkraut and fry until flavors blend together. Cool before using filling.

Polish Cook Book

Ingredients
1 cup mushrooms (chopped)
1 onion (finely chopped)
2 egg yolks
butter
salt, pepper to taste

Saute onion in butter. Add mushrooms and season. Remove from heat and add egg yolks stirring well. Cool before filling pierogi. Pour melted butter over pierogi and serve.

Tyler Florence: Dinner at My Place

Ingredients
Dough
4 large eggs, plus 1 egg for egg wash
1/2 cup (1 stick) melted unsalted butter, cooled
1/2 cup sour cream
1 teaspoon salt
5 cups all-purpose flour, plus more for dusting

Filling
1 pound potatoes, peeled and cubed
2 tablespoons unsalted butter, plus more for sautéing
1 large leek
10 ounces mushrooms, finely chopped
4 sprigs fresh thyme
Kosher salt and freshly ground black pepper
1 cup heavy cream
Chopped fresh flat-leaf parsley, for garnish
Roasted Apples, recipe follows

To make the pierogi dough: Mix the 4 eggs, butter, sour cream, and salt together in a bowl with a whisk. Sift the flour onto a flat work surface and make a well in the center, pour the wet ingredients into the crater. Stir the mixture together with a fork, gradually incorporating the flour into the well until a soft dough forms. Squeeze the dough with your hands, if it’s too sticky, add a bit of flour; if it’s not pliable, add a couple of drops of water. Knead the dough, adding only as much additional flour as needed to keep the dough from sticking, until it is smooth and elastic, about 5 minutes. Gather the dough into a ball and cover it with an inverted bowl or plastic wrap for 10 minutes or so to rest.

To make the filling: Cook the potato cubes in boiling salted water until tender, about 15 minutes. Drain and then mash them with a ricer or regular old potato masher while they are still hot; set them aside to cool while preparing the rest of the filling. Trim the root off the end of the leek and cut off all but 1-inch of the green part. Halve the leek lengthwise and rinse really well under cool water, checking for dirt everywhere; it gets trapped in all the layers of outer leaves. Slice the leek finely. Melt 2 tablespoons of butter in a large skillet over medium-low heat. Add the leek, mushrooms, and thyme, saute for a few minutes to soften the vegetables; season with salt and pepper. Continue to cook until the vegetables are broken down and almost dry, then pour in the cream, stir to incorporate. Remove the pan from the heat, take out the sprigs of thyme, and scrape the mushroom mixture into the potatoes, mix well to incorporate the ingredients. Make sure the filling is not too hot, or it will start to cook the dough, causing it to sog.

Lightly flour your rolling pin and counter. Take 1/2 of the dough (leaving the rest covered so it doesn’t dry out while you work) and roll it out into a thin circle, about 1/8-inch thick. Using a 3-inch round cookie or biscuit cutter, cut circles out of the dough. Spoon 1 tablespoon of the filling into the center of each pastry circle, leaving a 1/2-inch border. Beat the remaining egg with 2 tablespoons of water to make an egg wash and brush it on the edges of the circle. Fold the dough over in 1/2 to enclose the filling and form a semi-circle and seal the edges by crimping with the tines of a fork. Lightly tap the bottoms of the dumplings on the counter to make it flat. Repeat with the remaining half of dough and filling. You should make about 35 pierogies; put 1/2 of them in the freezer to keep on hand (they are better than the ones you find in the frozen section of the grocery store.)

Coat a large saute pan (that has a tight fitting lid) with vegetable oil and place over medium heat. Lay the pierogies in the pan (you may have to do this in batches) and fry them for a couple of minutes until they start to crisp and brown on both sides. Pour in 1 cup of water and cover the pan to let the pierogies steam; when the water evaporates the turnovers should be cooked and crisp. Arrange the pierogies on a platter, garnish with parsley, and serve with roasted apples and/or sour cream.

Roasted Apples
3 Gala apples, peeled, cored, and coarsely chopped
3 Golden Delicious, peeled, cored, and coarsely chopped
1 lemon, juiced
2 cinnamon sticks
1/4 cup sugar
Pinch salt
2 tablespoons unsalted butter

Preheat the oven to 400 degrees F.

Spread the apples out in a casserole pan and add the lemon juice, cinnamon, sugar, salt, and butter. Bake until the apples are roasted and soft, about 30 minutes. Serve the chunky apple sauce with pierogies, either hot or chilled.

Yield: 2 cups

The New Polish Cuisine by Chef Michael J. Baruch

Ingredients
1 slice hickory smoked bacon, diced
2 tsp garlic puree
1/2 small onion, finely diced
1/4 pound green cabbage, shredded
1/2 pound sauerkraut, drained and rinsed, twice
1/2 pound domestic mushrooms, sliced
1 TB all purpose flour
1 bay leaf
1 TB tomato paste
1 cup chicken stock

In a medium pot over medium high heat, cook the bacon until it renders its fat and turns lightly brown, not crisp. Carefully, using a slotted kitchen spoon, remove the bacon into a small bowl, and discard all but 2 TB of the bacon fat. Return the pot to the fire, add the garlic and onions, and cook for 1 minute. Now add the green cabbage, sauerkraut, and mushrooms and cook, stirring for 3 to 4 minutes until the vegetables are slightly softened. Stir in the flour, then add the rest of the ingredients including the bacon and bring to a boil. Reduce the heat to low, cover tightly, and cook for about 45 minutes to 1 hour.

Makes about 2 cups.

Culinary Arts Institute: Polish Cookbook

Ingredients
2 1/2 cups sauerkraut
Boiling water
2 TB fat
1/2 cup chopped onion
4 oz mushrooms, sliced
1/4 tsp salt
1/4 tsp pepper
1 hard cooked egg, chopped
2 TB dairy sour cream

Rinse sauerkraut and drain. Put into a saucepan. Cover with a small amount of boiling water. Cook 20 minutes, drain. Heat fat in a skillet. Add onion and fry until golden. Add mushrooms and fry 3 minutes. Stir in sauerkraut, salt, and pepper. Fry until the sauerkraut becomes golden, about 20 minutes. Remove from heat. Add chopped egg and sour cream, mix well.

Makes about 2 cups.