Preparation

Make the filling

• Put the mushrooms in a small saucepan with 2 cups water and a pinch of salt; bring to a boil over medium-high heat. Lower the heat to maintain a simmer and cook the mushrooms until tender, about 15 minutes. Using a slotted spoon, lift the mushrooms out of the liquid, transfer to a cutting board, and chop them. Strain the liquid though a fine sieve lined with a damp paper towel set over a small bowl. Rinse and drain the sauerkraut in a colander, pressing on it to release as much liquid as possible.
• 融化1汤匙。用中高温的12英寸煎锅中的黄油。加入洋葱并煮熟，经常搅拌，直到金色3至4分钟。加入酸菜，蘑菇和蘑菇烹饪液。将热量降低至中等，然后煮，经常搅拌，直到液体蒸发并干燥约5分钟。调味，用盐和胡椒粉调味。搅拌剩余的1汤匙。黄油和烹饪，经常搅拌，直到混合口味，再多2分钟。使用前，先冷却到室温。

做面团

• 将面粉放在一个大碗中。加入黄油，用手指将其加入面粉中，直到混合物具有粗餐的质地。仍然使用手指，加入1-3/4杯温水，搅拌直至混合物开始融合在一起。如果混合物干燥，您可以一次加入1/4杯更多的温水，一次是一汤匙，直到形成凝聚力又蓬松的质量为止。将面团倒入一个饱满的工作表面上，然后轻轻揉捏直到柔软而弹性。面团不会完全光滑，但是具有像玩色的一致性一样，应该易于塑造。避免过度缝制，否则面团会变得坚硬。（在这一点上，您可以进行食谱，或者让面团放在面粉表面上，覆盖有干净的洗碗剂，长达1小时。）

Roll and cut the dough

• 把面团分成6葡萄柚大小的球(abo血型ut 8 oz. each). Working with 1 piece of dough at a time on a floured work surface, and keeping the others covered so they don’t dry out, roll the dough into a 10- to 11-inch wide, 1/8-inch-thick circle. Using a floured 3-inch round cookie cutter or inverted glass, cut out circles of dough. Transfer the dough circles to a large parchment-lined baking sheet dusted with flour. Dust with a little more flour and top with another sheet of parchment so they don’t dry out. Repeat with the remaining dough, stacking the circles between sheets of floured parchment and re-rolling the scraps until all of the dough is used.

填充面团

• 一次与1个面团圆圈一起工作，刷掉多余的面粉，然后将圆固定在手掌中。汤匙1汤匙。填充到圆的中心，然后将其折成两半。用手指将边缘紧紧夹在一起以密封并创建一个1/2英寸的边框。将填充的码头放在面粉轻微的表面或大框烤盘上，并用面粉轻轻撒粉。宽松地覆盖塑料包裹或干净的洗碗剂。重复剩余的面团圆并填充。

Cook the pierogi

• 将架子放在烤箱的中心，然后将烤箱加热到175°F。将6到8夸脱的盐水带到高火上煮沸。分批工作10到12，将Pierogi放入沸水中，然后轻轻搅拌，以免它们粘在一起或锅的侧面。当它们漂浮到前5名（室温下1至2分钟之后，冷藏3至4分钟，冷冻的7至10分钟），用一个开槽的勺子将其转移到盘子中，并在烤箱中保持温暖在烹饪剩余的批处理时。

Serve the pierogi

• 您可以将Pierogi煮沸或油炸。为了煮沸的皮耶罗吉（Pierogi），将黄油融化为1至2夸脱的平底锅。用融化的黄油淋上皮耶罗吉。用酸奶油热食。对于油炸皮罗吉（Pierogi），融化4汤匙。用中火加热12英寸的重型煎锅中的黄油。分批工作10到12，煮煮熟的皮耶罗吉，翻转一次，直到两侧金黄色和硬皮，每批4至5分钟。转移到另一个盘子上，并在烤箱中保持温暖。重复，根据需要添加更多黄油。在侧面搭配酸奶油。

Make Ahead Tips

The filling can be made up to 2 days ahead; cover and refrigerate. Filled pierogi can be covered and refrigerated for up to 2 hours before cooking, or frozen for up to 6 months—freeze in one layer on a parchment-lined tray, then transfer to freezer bags.