Cabbage and Mushroom Varenyky

Method

1. 01

   Step 1: Soak the mushrooms

   Cover the dried porcini with warm water and leave for an hour. Keep the soaking liquid — it goes into the braise and carries most of the aroma.

2. 02

   Step 2: Make the dough

   While they soak, scald the flour and salt with hot water, add the oil and knead as in the basic recipe. Let it rest for 30 minutes.

3. 03

   Step 3: Prepare the cabbage

   Rinse the sauerkraut in cold water and wring it out hard. That removes the surplus acid while keeping the character and the bite.

4. 04

   Step 4: Cook the mushrooms

   Drain the porcini, chop them finely and simmer for 20 minutes in the strained soaking liquid until tender. Drain, saving the liquid.

5. 05

   Step 5: Braise the filling

   Fry the onion in oil until golden, add the cabbage, mushrooms, bay, sugar and pepper, and braise for 20 minutes, adding mushroom liquid as needed.

6. 06

   Step 6: Dry it out and cool

   For the last 10 minutes cook uncovered until the base of the pan is dry. Cool the filling completely; warm filling softens the dough.

7. 07

   Step 7: Shape and boil

   Roll the dough to 2 mm, cut 8 cm rounds, fill and seal firmly. Boil in batches of 12 for 3 minutes after they float.

8. 08

   Step 8: Serve

   Fry the remaining onion to a deep gold and toss it, oil and all, through the hot varenyky.