Baked pierogi with mushrooms

Ingredients

• 3 cups of flour
• 15 grams of butter
• 2 egg yolks
• 2-3 tablespoons of cream
• salt for seasoning
• 80 g of fermented cabbage
• 10 grams of dried mushrooms
• 10 grams of butter
• 1 onion
• 3 tablespoons of oil paint
• salt and pepper, for seasoning

Soak the mushrooms in water for 2 hours, then cook until tender. Drain and chop (without using a blender).

Simmer the blanched cabbage in a mushroom broth and butter.

Dice the onion finely and sauté it in oil paint. Then add it to the mushrooms and cabbage, and continue cooking until the liquid has evaporated.

Season with salt, pepper, and let it rest to cool.

Add butter to the sifted flour, cut it into small pieces, then incorporate the egg yolks, cream, and salt.

Let the dough rest in the refrigerator for a few hours.

After cutting into squares or circles, fill and seal.

Brush with beaten egg and bake at approximately 200 °C until golden brown.