BACON AND SAUERKRAUT PEROGIES
These perogies are filled with an absolutely delicious mixture of bacon, onion, chopped sauerkraut and sour cream. Cook in boiling water, crisp up a bit in the frying pan and serve. Everyone will love them!!
Provided by Chef mariajane
Categories < 15 Mins
Time 10m
Yield 32 perogies
Number Of Ingredients 8
Steps:
- Bring a large pot of water to the boil.
- Meanwhile, cook bacon and onions in skillet until crispy.
- Drain off most of the fat. Add chopped sauerkraut, sour cream, salt and pepper.
- Mix well. Place 1 tablespoons filling in center of each Won Ton wrapper.
- Brush edges with beaten egg and fold over, pinching edges to seal.
- Drop into boiling water 4-5 at a time and cook 1-2 minutes.
- Fry in butter until crispy, if desired.
- Serve with additional sour cream, if desired. Enjoy!
Nutrition Facts : Calories 63.8, Fat 3.6, SaturatedFat 1.4, Cholesterol 12.8, Sodium 220.6, Carbohydrate 5.9, Fiber 0.7, Sugar 0.5, Protein 1.9
OLD FASHIONED SAUERKRAUT PEROGIES
Sauerkraut is my #1 favourite perogie, and I love them done the old fashioned way by adding sour cream in the perogie with the sauerkraut. This can be served with cooked bacon, melted butter and onion with a dollop of sour cream on the side. I changed a lot of the ingredients to suit my tastes but wanted to publish the original because it's so good! You can also fill the perogie with potato and cheese if you wish; then use 5 large mashed potatoes and your favourite cheddar cheese. It's all delicious!
Provided by Jo Zimny @EmilyJo
Categories Pasta
Number Of Ingredients 11
Steps:
- FOR THE SAUERKRAUT FILLING: Note: You can fry your onions and bacon ahead of time.
- I bought the type of sauerkraut that you find in a jar, so first drain it and then rinse the sauerkraut well in warm water, squeeze it dry, and chop it up finely.
- Cook the onion or shallot in fat or shortening until tender and the flavors are blended.
- Add the sour cream to the sauerkraut, season with salt and pepper.
- Cook in a saucepan on low for 15 minutes until the sauerkraut is tender. Do not over cook this!
- Chill in the fridge until cold and then fill the perogies.
- FOR THE PEROGIES
- Put the flour, butter and salt into the food processor with the lid on and turn on the machine. Put the water through the feeding tube in a stream. Let this process until a ball of dough is formed. Let the dough sit for a half hour and it will be easier to work with. I put mine in a plastic bag on the counter.
- Once the dough has set and the sauerkraut is chilled roll out the dough and use a 4" round cookie cutter to cut out your perogies. Fill each being careful not to get any on the edges. Seal shut tightly.
- Place the perogies on a floured surface so they won't stick. Cover with a tea towel.
- Drop the perogies into a large pot of boiling water. When they float up to the surface they are done. Don't put too many in the pot at once, maybe 6 at the most, otherwise this will cool your water down too much.
- Melt some butter and put it into the bottom of an oven proof dish and add your first layer of perogies I use a 9x13" casserole dish. I layer the perogies with fried bacon and onions and more butter. These stick easily so make sure you have enough butter on them.
- Place in the oven and keep warm until you're ready to eat. I love a dollop of sour cream on the side.
- Enjoy!
PEROGIES
I grew up on these delicious perogies. I make 3 batches of dough for this recipe and freeze some. You can have perogies just boiled, or you can fry them in butter, which makes them tastier. Serve with sour cream or cottage cheese. Hint: To freeze perogies, freeze separately first, then put in freezer bags. Otherwise, they will all stick together.
Provided by CATSY
Categories Main Dish Recipes Dumpling Recipes
Time 50m
Yield 16
Number Of Ingredients 12
Steps:
- To Make Dough: In a medium bowl combine the flour, salt, egg and water. Mix all together to form dough; cover bowl and set aside.
- To Make Potato Filling: Place potatoes in a large pot. Add water to cover, bring to a boil, and boil for 25 to 35 minutes or until tender. Remove potatoes from water and mash. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and stir into mashed potatoes. Stir in cheese and season with salt and pepper.
- To Make Sauerkraut Filling: Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and place in a medium bowl. Stir in sauerkraut, then sour cream. Mix well.
- Roll reserved dough out on a floured surface. Cut circles out of dough, using a small round container. Place a spoonful of potato or sauerkraut filling in the center of each circle and fold over, pinching edges together to seal. Bring a large pot of lightly salted water to a boil; drop perogies in boiling water and cook for 4 to 5 minutes, or until they float.
Nutrition Facts : Calories 375.5 calories, Carbohydrate 39.5 g, Cholesterol 44.3 mg, Fat 19.5 g, Fiber 3.6 g, Protein 10.7 g, SaturatedFat 7.3 g, Sodium 716.7 mg, Sugar 1.8 g
HOMEMADE SAUERKRAUT PIEROGIES / PEROGIES - OLD FASHIONED RECIPE
Make and share this Homemade Sauerkraut Pierogies / Perogies - Old Fashioned Recipe recipe from Food.com.
Provided by Mimi Bobeck
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Sauerkraut Filling: Rinse the sauerkraut well in warm water, squeeze dry, and chop very fine.
- Cook the onion in the fat or shortening until tender.
- Add the sauerkraut and cream.
- Season to taste with salt and pepper.
- Cook over low heat for 15 minutes or until sauerkraut is tender and the flavors blend.
- Do not over cook.
- Chill thoroughly.
- Mix the flour with the salt in a deep bowl.
- Add the egg, oil and water to make a medium soft dough.
- Knead on a floured board until the dough is smooth.
- Caution: Too much kneading will toughen the dough.
- Divide the dough into 2 parts.
- Cover and let stand for at least 10 minutes.
- Prepare the filling.
- The filling should be thick enough to hold its shape.
- Roll the dough quite thin on a floured board.
- Cut rounds with a large biscuit cutter, or as most old-world grandmothers did, with the open end of a glass.
- Put the round in the palm of your hand.
- Place a spoonful of filling in it, fold over to form a half circle and press the edges together with the fingers.
- The edges should be free of filling.
- Be sure the edges are sealed well to prevent the filling from running out.
- Place the pierogi on a floured board or tea towel and then cover with another tea towel to prevent them from drying out.
- COOKING: Drop a few pierogies into a large quantity of rapidly boiling salted water.
- Do not attempt to cook too many at a time.
- Stir VERY gently with a wooden spoon to separate them and to prevent them from sticking to the bottom of the pot.
- Continue boiling for 3-4 minutes.
- The cooling period will depend upon the size you made it, the thickness of the dough and the filling.
- Pierogies will be ready when they are puffed.
- Remove them with a perforated spoon or skimmer to a colander and drain thoroughly.
- Place in a deep dish, sprinkle generously with melted butter to prevent them from sticking.
- Cover and keep them hot until all are cooked.
- Serve in a large dish without piling or crowding them.
- Top with melted butter- chopped crisp bacon and/or chopped onions lightly browned in butter.
- REHEATING: One of the great things about pierogies, is that they can be made in large quantities, refrigerated, frozen and reheated without lost of quality.
- Many prefer reheated pierogies as compared to freshly boiled ones.
- To re-heat, you can 1) pan fry pierogies in butter or bacon fat until they are light in color or 2) heat the pierogies in the top of a double boiler or in the oven until they are hot and plump or 3) deep fry them.
SAUERKRAUT FILLING FOR PIEROGI
A not-so-typical filling for yummy pierogis!
Provided by Jill
Categories Main Dish Recipes Dumpling Recipes
Yield 6
Number Of Ingredients 7
Steps:
- In a large skillet, heat oil over a medium flame. Add onions and mushrooms, and cook until tender but not brown. Stir in sauerkraut, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 6 to 10 minutes. Remove from heat, and stir in 2 tablespoons sour cream.
Nutrition Facts : Calories 76.6 calories, Carbohydrate 5.9 g, Cholesterol 2.1 mg, Fat 5.7 g, Fiber 2.3 g, Protein 1.4 g, SaturatedFat 1.3 g, Sodium 533 mg, Sugar 2.4 g
More about "bacon and sauerkraut perogies recipes"
BACON PEROGIES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
WHAT TO SERVE WITH PEROGIES: 10 SAVORY SIDE DISHES - INSANELY …
From insanelygoodrecipes.com
COOK THIS: SAUERKRAUT AND BACON PIEROGI FROM THE PRAIRIE …
From nationalpost.com
PIEROGI RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
BAKED PIEROGI WITH SAUERKRAUT & MILLET [RECIPE!] | POLONIST
From polonist.com
PIEROGI WITH POTATO AND SAUERKRAUT | THE COZY APRON
From thecozyapron.com
PEROGIES WITH BACON AND ONIONS (PIEROGI) - THE RECIPE …
From thereciperebel.com
10 BEST SAUERKRAUT WITH BACON RECIPES | YUMMLY
From yummly.com
B.’S BACON AND SAUERKRAUT PIEROGI | TASTY KITCHEN: A …
From tastykitchen.com
SAUERKRAUT AND BACON PIEROGI - MARCEL'S CULINARY EXPERIENCE
From marcelsculinaryexperience.com
BACON AND SAUERKRAUT PEROGIES - PLAIN.RECIPES
From plain.recipes
BEST BACON, SAUERKRAUT AND "OH YEAH" BACON PIEROGIES …
From foodnetwork.ca
BACON AND CHEESE PIROGIES - JO COOKS
From jocooks.com
SAUERKRAUT BACON AND ONION PIEROGI- WIKIFOODHUB
From wikifoodhub.com
RANDOM RECIPE IDEA FOR DINNER | BACON-AND-SAUERKRAUT-PIEROGI …
From reciperoulette.tv
OLD FASHIONED SAUERKRAUT PEROGIES | RECIPE | FOOD, SAUERKRAUT, …
From pinterest.ca
10 BEST LAZY PIEROGI WITH SAUERKRAUT RECIPES | YUMMLY
From yummly.com
WHAT TO SERVE WITH PEROGIES (25 EASY IDEAS) - THE THREE SNACKATEERS
From threesnackateers.com
SAUERKRAUT BACON PEROGIES - RECIPES | COOKS.COM
From cooks.com
SOFT AND EASY PEROGIES WITH SAVOURY BACON SOUR CREAM - CTV
From more.ctv.ca
GERMAN SAUERKRAUT WITH BACON - ALL TASTES GERMAN
From alltastesgerman.com
POTATO, BACON AND ONION PIEROGI {PIEROGI Z ... - POLISH YOUR KITCHEN
From polishyourkitchen.com
KIELBASA, PIEROGIES AND SAUERKRAUT BAKE - BLUE JEAN CHEF
From bluejeanchef.com
RECIPE(TRIED): BACON/SAUERKRAUT PIEROGI SKILLET (USING EGG NOODLES ...
From recipelink.com
TRADITIONAL POLISH SAUERKRAUT PIEROGI RECIPE - THE SPRUCE EATS
From thespruceeats.com
TAILGATE PIEROGIES WITH KEILBASA, BACON, AND ONIONS
From seductioninthekitchen.com
SAUERKRAUT BACON PIEROGI - RECIPES - PAGE 2 | COOKS.COM
From cooks.com
B.’S BACON AND SAUERKRAUT PIEROGI | RECIPE | PIEROGIES, SAUERKRAUT, …
From pinterest.com
SAUERKRAUT & BACON — PIEROGI ME!
From pierogime.ca
BACON & SAUERKRAUT PIEROGIS WITH APPLE BUTTER AND AGED CHEDDAR
From raleys.com
PEROGIES - COOKING-RIGHT.NET
From cooking-right.net
POLISH SAUERKRAUT PIEROGI [RECIPE!] | POLONIST
From polonist.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
EASY SAUERKRAUT RECIPE - THE SEASONED MOM
From theseasonedmom.com
POLISH SAUERKRAUT AND MUSHROOM PIEROGI RECIPE - THE SPRUCE EATS
From thespruceeats.com
BABA'S TRADITIONAL UKRAINIAN PEROGIES RECIPE - THE HOUSE
From thehouseandhomestead.com
POTATOES, BACON, AND SAUERKRAUT – STRAPACKY - ALMOST BANANAS
From almostbananas.net
RECIPES | BAKED BACON, OVEN BAKED BACON, PEROGIE DOUGH RECIPE
From pinterest.co.uk
GERMAN SAUERKRAUT CASSEROLE WITH BACON AND BROWN SUGAR RECIPE
From gbskitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love