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.
POLISH SAUERKRAUT PIEROGI
Steps:
- Gather the ingredients.
- In a large skillet, heat 2 tablespoons oil over medium. Add onion and cook until tender but not browned. Add sauerkraut and carrots. Cook, stirring often, 10 to 15 minutes or until volume has reduced and sauerkraut is tender.
- Remove from heat and stir in 1 teaspoon salt, pepper, and 2 tablespoons sour cream. If the mixture doesn't hold its shape when squeezed together, add more sour cream.
- Let this filling cool completely before filling pierogi dough. If desired, store covered in the refrigerator for one day before using.
- Gather the ingredients.
- In a large bowl, combine eggs, 5 tablespoons sour cream, 3 tablespoons oil, 1 teaspoon salt, and chicken broth until well mixed.
- Add flour and knead by hand or in a stand mixer until the dough is smooth. Wrap with plastic and let rest at least 10 minutes before rolling.
- Remove the sauerkraut filling from the refrigerator and let it come to room temperature.
- On a lightly floured surface, roll out the dough to 1/8-inch thickness.
- Using a 3-inch round cutter, cut the dough. Gather scraps, cover with plastic wrap, and set aside.
- Using a 1 1/2-inch cookie scoop, portion sauerkraut filling onto all the dough circles before folding.
- With clean, dry hands, fold dough over the filling to create a half-moon shape. Press the edges together, sealing and crimping with your fingers (or use a fork) as for a pie.
- Roll, cut, and fill the reserved scraps of dough.
- Bring a deep pot of salted water to a rolling boil. Reduce to a simmer and drop 12 pierogi at a time into the water. Stir once so they don't stick to the bottom. When they rise to the surface, cook 3 minutes or until dough is done to your liking (based on the thickness of the dough).
- Remove with a slotted spoon to a platter that has been smeared with butter. Pierogi will stick together if drained in a colander, even if the colander has been coated with cooking spray.
- Repeat until all pierogi are cooked. Serve as is with melted butter or fry in butter.
- Gather the ingredients.
- Add butter and 1 cup chopped onion to a heavy, large skillet and sauté until onion is translucent. Add pierogi and fry until golden on both sides and onion is tender.
- Serve hot with onion, sour cream, and bacon bits if desired.
Nutrition Facts : Calories 666 kcal, Carbohydrate 76 g, Cholesterol 119 mg, Fiber 6 g, Protein 13 g, SaturatedFat 14 g, Sodium 1098 mg, Sugar 6 g, Fat 35 g, ServingSize 36 pierogi (6 servings), UnsaturatedFat 0 g
GRANDMA'S POLISH PEROGIES
My grandfather is Polish, and his mother taught my grandmother how to make these delicious perogies. The recipe has been in the family for generations, with a few alterations of course! Serve plain, or with butter, sour cream, bacon, etc. Perfecting the perogie technique takes time, and after a while, you will develop your own system.
Provided by STEPH577
Categories Main Dish Recipes Dumpling Recipes
Time 2h
Yield 20
Number Of Ingredients 12
Steps:
- In a large bowl, stir together the flour and salt. In a separate bowl, whisk together the butter, sour cream, eggs, egg yolk and oil. Stir the wet ingredients into the flour until well blended. Cover the bowl with a towel, and let stand for 15 to 20 minutes.
- Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash with shredded cheese and cheese sauce while still hot. Season with onion salt, salt and pepper. Set aside to cool.
- Separate the perogie dough into two balls. Roll out one piece at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears. Cut into circles using a cookie cutter, perogie cutter, or a glass. Brush a little water around the edges of the circles, and spoon some filling into the center. Fold the circles over into half-circles, and press to seal the edges. Place perogies on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers.
- To cook perogies: Bring a large pot of lightly salted water to a boil. Drop perogies in one at a time. They are done when they float to the top. Do not boil too long, or they will be soggy! Remove with a slotted spoon.
Nutrition Facts : Calories 281.3 calories, Carbohydrate 37.6 g, Cholesterol 50.4 mg, Fat 11 g, Fiber 2.6 g, Protein 8 g, SaturatedFat 5.9 g, Sodium 350.5 mg, Sugar 1 g
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!
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
HOMEMADE POLISH PIEROGI
My mother made many dozens of these and measured ingredients using the palm of her hand. We've passed the recipe down over the years as the family has grown. -Veronica Weinkauf, South Bend, Indiana
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, whisk eggs, water and salt until blended; gradually stir in flour. Transfer to a lightly floured surface; knead 10-12 times, forming a firm dough. Cover and let rest 10 minutes., For filling, in a small bowl, whisk egg, salt, sugar and pepper. Stir in cheese., Divide dough into 4 portions. On a lightly floured surface, roll each portion to 1/8-in. thickness; cut with a floured 4-in. round cookie cutter. Place 1 tablespoon filling in center of each circle. Moisten edges with water; fold in half and press edges to seal. Repeat with remaining dough and filling. , In a 6-qt. stockpot, bring water to a boil. Add pierogi in batches; reduce heat to a gentle simmer. Cook until pierogi float to the top and are tender, 2-3 minutes. Remove with a slotted spoon., In a large skillet, heat 1 tablespoon butter over medium-high heat. Add pierogi in batches; cook until golden brown, 1-3 minutes on each side, adding additional butter as necessary. If desired, serve with sour cream and chives.
Nutrition Facts : Calories 230 calories, Fat 6g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 500mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 1g fiber), Protein 11g protein.
More about "old fashioned sauerkraut perogies recipes"
POLISH SAUERKRAUT PIEROGI [RECIPE!] | POLONIST
From polonist.com
4.5/5 (41)Servings 50Cuisine PolishTotal Time 1 hr 15 mins
- Chop the sauerkraut and squeeze out excess juice. In a pot, boil water and put the sauerkraut in. Grate the carrot and add to the pot.
- Add the sauerkraut/carrot mix to the fried onion, combine and fry together for 10-15 minutes. Season with the right amount of salt and pepper. Set aside.
EASTERN EUROPEAN MEAT & CABBAGE PIEROGIES - HOUSE & HOME
From houseandhome.com
OLD FASHIONED SAUERKRAUT PEROGIES | RECIPE | RECIPES, FOOD, …
From pinterest.co.uk
10 BEST POLISH SAUERKRAUT RECIPES - YUMMLY
From yummly.com
HOMEMADE SAUERKRAUT PIEROGIES / PEROGIES – OLD FASHIONED …
From russian.neurezept.com
OLD-FASHIONED HOMEMADE SAUERKRAUT RECIPE - FOOD NEWS
From foodnewsnews.com
OLD FASHIONED SAUERKRAUT PEROGIES - CREATE THE MOST AMAZING …
From recipeshappy.com
HOMEMADE SAUERKRAUT PIEROGIES / PEROGIES - OLD FASHIONED …
From pinterest.com
HOMEMADE SAUERKRAUT PIEROGIES - BIGOVEN
From bigoven.com
PIEROGIES AND SAUERKRAUT RECIPES - THERESCIPES.INFO
From therecipes.info
BABA’S TRADITIONAL UKRAINIAN PEROGIES RECIPE - THE HOUSE …
From thehouseandhomestead.com
HOW TO MAKE PEROGIES- TRADITIONAL UKRAINIAN PEROGI RECIPE
From melissaknorris.com
SAUERKRAUT PIEROGIES RECIPES OLD FASHIONED - CREATE THE MOST …
From recipeshappy.com
OLD-FASHIONED HOMEMADE SAUERKRAUT RECIPE - THE SPRUCE EATS
From thespruceeats.com
HOMEMADE SAUERKRAUT PIEROGIES / PEROGIES - OLD FASHIONED …
From pinterest.de
HOMEMADE SAUERKRAUT PIEROGIES PEROGIES OLD FASHIONED RECIPE
From webetutorial.com
OLD FASHIONED SAUERKRAUT PEROGIES | RECIPE CART
From getrecipecart.com
OLD FASHIONED SAUERKRAUT PEROGIES | RECIPE | RECIPES, SAUERKRAUT, …
From pinterest.ca
OLD FASHIONED SAUERKRAUT RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
POLISH SAUERKRAUT PIEROGI (KAPUSTA) DUMPLINGS - EVERYDAY HEALTHY …
From everydayhealthyrecipes.com
KIELBASA, PIEROGIES AND SAUERKRAUT BAKE - BLUE JEAN CHEF
From bluejeanchef.com
10 BEST LAZY PIEROGI WITH SAUERKRAUT RECIPES - YUMMLY
From yummly.com
SAUERKRAUT RECIPE (OLD-FASHIONED RECIPE) - ALYONA’S COOKING
From alyonascooking.com
OLD-FASHIONED PIEROGIES | MRFOOD.COM
From mrfood.com
HOMEMADE SAUERKRAUT PIEROGIES / PEROGIES - OLD FASHIONED …
From textcook.com
PIEROGI WITH POTATO AND SAUERKRAUT - THE COZY APRON
From thecozyapron.com
OLD FASHIONED SAUERKRAUT PEROGIES | RECIPE | RECIPES, FOOD, FOOD ...
From pinterest.com.au
OLD FASHIONED SAUERKRAUT RECIPE RECIPES ALL YOU NEED IS …
From stevehacks.com
HOMEMADE PIEROGIES | BLUE JEAN CHEF - MEREDITH LAURENCE
From bluejeanchef.com
HOMEMADE SAUERKRAUT PIEROGIES / PEROGIES - OLD FASHIONED …
From getrecipecart.com
HOMEMADE SAUERKRAUT PIEROGIES RECIPE - ALL INFORMATION ABOUT …
From therecipes.info
SAUERKRAUT PIEROGI SKILLET BEST RECIPES
From findrecipes.info
OLD FASHIONED SAUERKRAUT PEROGIES | RECIPE | FOOD, SAUERKRAUT, …
From pinterest.ca
HUNGARIAN PEROGIES (DERELYE) - CULINARY IMMIGRATION
From culinaryimmigration.com
LAZY PIEROGI CASSEROLE WITH SAUERKRAUT AND APPLE (AKA LAZY PEROGIES)
From anediblemosaic.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
Related Search