Mazovian Baked Pierogi with Sauerkraut and Millet Groats

Ingredients

• 0.9 oz (one and a half 0.6 oz cubes; 25 g) fresh active yeast (for dry yeast, check the notes)
• 0.5 tsp sugar
• 3-4 tbsp warm water (not hot!)
• 8 cups (1 kg) all purpose flour
• 4-5 tbsp canola oil
• pinch of salt
• 1 cup (180 g) raw millet groats
• A small handful of dried wild mushrooms
• 5 oz (140 g) raw bacon or fresh pork lard, chopped
• 21 oz (600 g) sauerkraut (real one, without any vinegar added)
• salt and pepper, to taste
• pinch of ground cumin
• 1 small egg
• 2 tbsp milk

Instructions

1. 1

   [The night before] Soak dried mushrooms in water...: [The night before] Soak dried mushrooms in water (just enough water to cover them up).

2. 2

   Crumble fresh yeast into a bowl. Add half...: Crumble fresh yeast into a bowl. Add half a teaspoon of sugar and a few tablespoons of warm water. Blend together with a fork. Set aside for 30 minutes (or longer) to get the yeast going.

3. 3

   As you wait, cook 1 cup of millet...: As you wait, cook 1 cup of millet groats according to the instructions on the pack. In general, you’ll need 2 cups of water for 1 cup of millet and cook for around 20 minutes until it turns fluffy. Drain the water and set cooked millet aside.

4. 4

   Drain sauerkraut (keep the juices!) and chop it...: Drain sauerkraut (keep the juices!) and chop it roughly. Grab a frying pan, add chopped raw bacon or pork lard. Fry for a bit, so that the fat gets released.

5. 5

   Add chopped sauerkraut and fry until it softens...: Add chopped sauerkraut and fry until it softens - 15 minutes is usually enough, but please monitor the cabbage empirically.

6. 6

   Slice soaked mushrooms into thin strips. Add to...: Slice soaked mushrooms into thin strips. Add to the pan. Add cooked millet and blend everything together with a wooden spatula or a spoon.

7. 7

   Fry for a few more minutes, so that...: Fry for a few more minutes, so that all the ingredients inherit each other’s flavours. Have a taste. Season with salt and pepper. I’ve added a solid pinch of ground cumin too.

8. 8

   If you feel that the stuffing is too...: If you feel that the stuffing is too dry, add some sauerkraut juice and/or the juices left from soaking the mushrooms. Set aside and let’s get the dough going.

9. 9

   Sift flour onto the work surface. I swear...: Sift flour onto the work surface. I swear by my wooden pastry board, but you can totally use your countertop.

10. 10

    Add a pinch of salt, and 4-5 tablespoons...: Add a pinch of salt, and 4-5 tablespoons of neutral cooking oil, such as canola. Pour the yeast in. Combine with your hands and keep kneading, until a dough starts to form.

11. 11

    Roll out the dough. The original recipe didn’t...: Roll out the dough. The original recipe didn’t specify the thickness, but I aimed at roughly ? inch (4 mm), maybe a bit more.

12. 12

    Cut out large circles - mine were at...: Cut out large circles - mine were at 4.5 inch / 11.5 cm in diameter. Add a few teaspoons of stuffing. Fold the dough over and press the edges together, assembling large dumplings.

13. 13

    Grab a baking tray or a cookie sheet,...: Grab a baking tray or a cookie sheet, line it with parchment paper. Place each dumpling on its “belly”.

14. 14

    Crack an egg into a small cup and...: Crack an egg into a small cup and add 2 tablespoons of milk, mix together with a fork.

15. 15

    Grab a brush - made of silicon or...: Grab a brush - made of silicon or a regular one. Use it to cover each 'sójka' with the egg mix.

16. 16

    Bake for 35 minutes at 360°F (180°C) until...: Bake for 35 minutes at 360°F (180°C) until golden.

17. 17

    These Baked Pierogi taste best while still warm.