Homemade Pierogies with Mushroom and Cabbage Filling

Soak the dry porcini with a cup of boiling water

combine salt and flour

Add olive oil in the middle

Add water little by little (depending on the flour you might need a little less or more)

Knead together

Add in kling foil and let it sit in the fridge for half an hour

Dice onions, caramelize them in the pan with oil

I add a splash of maple syrup to really get them sweet

Place half of the onions away for serving later

Finely dice the garlic cloves, add to the onions

Finely chop the mushrooms and add to the pan

Fry for about 10 minutes, stirring

Chop the cabbage and pickled cabbage, add to the pan, add porcini water

Finely chop the porcini, add to the pan

Spice with salt, paprika and pepper

Let it cook for about 10 minutes, let it cool down

Grind walnuts with a mortar

Chop rosemary really thin

roast walnuts + rosemary in a pan without oil for about a minute, Cool down

Combine with nutritional yeast, rosemary and salt

Roll out a portion of the dough on a floured surface

Cut out circles with a glas

Place about a ts of filling in the middle and close the circle

Press edges down with a fork

Place on floured surface and cover with a damp kitchen towel so that they dont dry out

Cook them for 5 minutes

Either serve them cooked or let them cool down and fry them golden from both sides in oil

Serve with the rest of the onions, walnut crump, more pickled cabbage, fresh salad