Traditional Polish Yeasted Paszteciki Rolls Filled with Sauerkraut and Dried Forest Mushrooms
Traditional Polish Paszteciki are soft rolls filled with a savory mixture of sauerkraut and dried forest mushrooms, perfect for a cozy meal or appetizer.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
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- 1
In a mixing bowl, combine 2 cups of all-purpose flour and 1/2 teaspoon of salt. Set aside.
- 2
In a small bowl, mix 1 packet of active dry yeast, 1/2 tablespoon of sugar, and 1/2 cup of warm milk. Allow it to sit for about 5 minutes until foamy.
- 3
Add the foamy yeast mixture, 1 large egg, and 2 tablespoons of melted unsalted butter into the flour mixture. Mix until a dough forms.
- 4
Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover it with a cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
- 5
Meanwhile, prepare the filling: In a skillet, sauté 1 tablespoon of finely chopped onion until translucent. Add the 1 cup of chopped sauerkraut and 1/2 cup of rehydrated and chopped dried forest mushrooms. Season with 1 teaspoon of ground black pepper and cook for about 5 minutes. Remove from heat and let it cool.
- 6
Once the dough has risen, punch it down and roll it out into a rectangle about 1/4 inch thick. Cut into squares or circles, about 3 inches wide.
- 7
Place a spoonful of the sauerkraut and mushroom filling into the center of each piece of dough. Fold over the edges and pinch to seal tightly, forming a roll.
- 8
Place the filled rolls onto a baking sheet lined with parchment paper and allow them to rise for an additional 30 minutes.
- 9
Preheat your oven to 375°F (190°C). Bake the rolls for about 20-25 minutes until golden brown. Let them cool slightly before serving.
- 10
Season with additional salt and pepper to taste before enjoying.
Cook notes
Tips
Ensure that the milk is warm but not hot to activate the yeast properly.
Don't skip the resting times; they are crucial for the dough texture.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Keep in a tightly sealed container to maintain freshness.
- Refrigerate the rolls if you plan to use them within three days.
Substitutions
- For all-purpose flour, you can use bread flour for a chewier roll.
- Butter can be replaced with margarine or vegan butter if needed.
What to Serve With
- A side of warm beet soup.
- A simple green salad.
- Smoked sausage for a hearty meal.
Common Mistakes
- Not letting the dough rise long enough, which can lead to dense rolls.
- Overfilling the rolls with the filling can cause them to burst during baking.
Recipe FAQ
Can I use fresh mushrooms instead of dried?
Yes, but you should sauté them beforehand to remove excess moisture.
How should I store leftover rolls?
Store them in an airtight container in the refrigerator for up to 3 days.
Can I freeze these rolls?
Yes, you can freeze the rolls before baking. Just thaw and bake when you're ready.
Kitchen tools
Helpful Tools for This Recipe
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Rice cooker
Good for steady rice, grains, and meal-prep bowls.
Baking sheet
Useful for roasting, baking, broiling, and sheet-pan prep.
Blender
Helpful for smooth sauces, soups, marinades, and purees.
Skillet
Useful for browning, quick sautes, and weeknight one-pan cooking.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
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