Baked pierogi: A festive twist on a Slavic classic

The most popular version is boiled pierogi, but that's not the only way to prepare this delightful dish. A fantastic alternative is pierogi baked in the oven. This method is worth considering now because it makes a superb substitute for pastries or croquettes. It tastes marvellous with red borscht.

Baked pierogi are gaining popularity. This is how pierogi have long been prepared in Podlasie, Poland. These pierogi are notable for their crispy crust. They are made from a slightly different dough than the boiled ones, as they include yeast to make them fluffier. They pair well with a variety of fillings, both meat and vegetarian. The version we most enjoy during our Christmas Eve dinner, made with sauerkraut, is also perfect.

Baked pierogi offer a fresh perspective on this dish. Firstly, their crispy form makes them an excellent partner to borscht. They can also be enjoyed 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,
• 240 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. Begin by preparing the dough. Warm the milk, mix it with the 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 with a mixer. Cover and place in a warm spot 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 in the same manner. Add them to the sauerkraut mixture.
6. Place the dough on a floured surface. Tear off small balls and roll them into 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 allow them to rise for another 20-30 minutes.
9. Mix milk with the egg and brush the pierogi with this mixture 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.