Cabbage and Mushroom Pierogi (Pierogi z Kapusta i Grzybami)

Name: Cabbage and Mushroom Pierogi (Pierogi z Kapusta i Grzybami)
Yield: Serves 6 to 8 as a main course or 12 to 14 as a side dish
Ingredients: 1 oz. dried porcini mushrooms; Kosher salt; 1 2-lb. bag refrigerated sauerkraut; 1 oz. (2 Tbs.) unsalted butter; 1 medium yellow onion, finely chopped (1 cup); Freshly ground black pepper; 2 lb. (7 cups) unbleached all-purpose flour; more as needed; 4 oz. (1/2 cup) unsalted butter, softened; 2 cups warm water

Cabbage and Mushroom Pierogi (Pierogi z Kapusta i Grzybami) was pinched from <a href="http://www.finecooking.com/recipes/cabbage-mushroom-pierogi.aspx" target="_blank">www.finecooking.com.</a>

"These meatless pierogi are a Christmas tradition but they're delicious on any cold night; they can be served either boiled or fried...."

INGREDIENTS

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1 oz. dried porcini mushrooms

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Kosher salt

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1 2-lb. bag refrigerated sauerkraut

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1 oz. (2 Tbs.) unsalted butter

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1 medium yellow onion, finely chopped (1 cup)

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Freshly ground black pepper

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2 lb. (7 cups) unbleached all-purpose flour; more as needed

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4 oz. (1/2 cup) unsalted butter, softened

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2 cups warm water

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