SAUERKRAUT AND MUSHROOMS PIEROGI

Pierogi (dumplings) with cabbage and mushrooms are the main Christmas Eve dish at my mother-in-law's house. She is a master in making them and every dumpling has a perfect shape ... it's a pity to eat :) I hope to match her someday.

Ingredients:

• 280 ml of warm water
• 1 teaspoon of oil
• 1 teaspoon of salt
• 500 g of flour

filling:

• 1 liter jar of sauerkraut
• 2 shallots
• 100 g of mushrooms (champignon)
• 2 tablespoons of oil
• salt
• pepper

Instructions:

1. Combine the ingredients for the dough (flour, oil, salt, water) in a bowl or in a blender.  If the dough is too dry, add a little water. Set aside.
2. In a pan, fry the diced shallots and mushrooms. Season with salt and pepper.
3. Rinse the cabbage under running water.
4. Boil it in a small amount of water for about 20 minutes.
5. Strain and chop it finely.
6. Mix the cabbage with shallots and mushrooms.
7. Season with salt and pepper.
8. Roll the dough thoroughly.
9. Cut into circles (I use glass).
10. Put a teaspoon of stuffing on each circle and link the edges.
11. Cook in batches in salted boiling water about 3 minutes from the moment the pierogi appear on the surface.
12. Serve with fried onion and a teaspoon of vegan cream. You can fry  pierogi a little before serving.