Recipe: Mushroom and Sauerkraut Pierogi with Fried Onions and Polish Rye BreadDescription: Earthy wild mushroom and tangy sauerkraut pierogi served with crispy fried onions and hearty Polish rye bread.Serves: 4 people Total Time: 60Difficulty: Easy to follow Ingredients needed: 2 cups all-purpose flour, 1 teaspoon salt, 0.75 cup water, 2 tablespoons butter, 200 g mushrooms, 1 cup sauerkraut, 0.5 teaspoon pepper, 1 large onion, 4 slices polish rye breadInstructions: In a bowl, combine all-purpose flour and a pinch of salt. Add water gradually while mixing until a dough forms. Knead for 5 minutes until smooth. Cover and let rest for 20 minutes. In a pan, heat 1 tablespoon of butter over medium heat. Add mushrooms and cook until softened, about 5 minutes. Add sauerkraut and cook for another 3 minutes. Season with salt and pepper. Set aside to cool. Roll out the dough on a floured surface to about 0.25 cm thickness. Cut into circles using a round cutter or glass. Place a spoonful of mushroom and sauerkraut filling onto each dough circle. Fold and seal the edges, pressing them together to form a half-moon shape. In a large pot of boiling salted water, cook the pierogi for 3-5 minutes, until they float to the top. Meanwhile, heat the remaining butter in a pan and fry the onions until golden and crispy. Serve the cooked pierogi topped with fried onions and alongside slices of Polish rye bread.Perfect for: Meal planning, weekly preparation, home cooking Tags: Polish, vegetarian, traditionalThis Mushroom and Sauerkraut Pierogi with Fried Onions and Polish Rye Bread recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 60 minutes. Great for weekly meal prep and family dinners.