Pierogi With Potato And Sauerkraut Recipes

PIEROGI (POTATO AND MUSHROOM SAUERKRAUT)

Steps:

• Make the Caramelized Onions
• Preheat a heavy-bottomed skillet, preferably cast iron, over low heat. Add the oil and the onions and toss the onions to coat. Cover and cook for 20 minutes, leaving a little gap for steam to escape. Stir occasionally, every 5 minutes or so. Onions should turn amber, but not burn, although a couple of darker spots are fine.
• Remove the cover and turn the heat up just a bit, to a medium setting. Stir often for 10 more minutes. Onions should become a darker amber, and some of the moisture should evaporate.
• Make the Potato Filling
• In a medium-size pot, cover potatoes in water. Place a lid on the pot and bring to a boil. Once boiling, cook for about 20 more minutes or until potatoes are easily pierced with a fork.
• Meanwhile, in a large pan, sauté the onions in oil over medium heat for about 7 minutes. Turn the heat off but continue to stir occasionally because they could still burn from the hot pan. When the potatoes are done boiling, drain them well and add them to the pan with the onions. Just mash them right in there with a potato masher; that way you are sure to get all the oil, plus you save a dish. Add the salt and pepper. Make sure potatoes are mashed well and fluffy. Set aside to cool a bit.
• Make the Mushroom Sauerkraut Filling
• You know I don't usually advise cooking with margarine, but I really love it with the mushrooms here, I think because growing up the mushrooms I ate were really buttery. Anyway, this filling is really simple. In a large skillet, melt the margarine over medium-high heat. Add the mushrooms and sauté for about 7 minutes, until the mushrooms are soft.
• Before adding the sauerkraut to the pan, give it a squeeze over the sink to get out as much water as you can. It's important to do this so that your pierogi don't get all wet. You'll need to add the sauerkraut to the pan a cup at a time. Add to the pan and cook for about 10 minutes, cooking out any excess water. Season with the pepper. The filling shouldn't look dry (a small amount of water is okay), but you shouldn't be able to slosh around in it in rain boots.
• Make the Dough
• This is really the brunt of the work in this recipe. If you're like me, you have limited counter space and so rolling out dough can be a hassle. I make the dough last because the mess becomes much more manageable when you don't have to prep on the counter afterwards. It also gives your filling some time to cool. So make sure you clean up after your filling making and get someone to do the dishes for you. I find that a serene counter makes all the difference in dough making.
• Pour the water and oil into a large bowl. Add 2 cups of the flour and the salt, keeping one cup aside. Use a fork to stir the flour in, and as it starts to come together, use your hands to knead until a loose dough forms (about 3 minutes).
• Sprinkle your counter with flour, then turn the dough out onto it and knead. Add the reserved cup of flour a little bit at a time, working it into the dough, until it is very smooth and elastic, about 10 minutes. If it's too sticky, you can add a little bit more fl our and knead it in, sometimes up to 1/4 cup extra. Conversely, if you get a good-feeling, smooth, elastic dough with less than the extra cup of fl our, then that's okay, too.
• Now we roll the dough out, and also bring a salted pot of water to boil-the largest pot you've got-for boiling the pierogi.
• Divide the dough in half and make sure your counter is clean and sprinkled with a dusting of flour to prevent sticking. Roll half the dough out to about 1/16 of an inch thick, which is to say, very thin but not see-through. I roll it into an 18 x 10-inch rectangle, but as long as you have the thinness going, the shape doesn't matter so much. Sprinkle the top with a light dusting of flour.
• Now we're going to make circles. I use the top of a glass that is 3 1/2 inches in diameter, but somewhere between 3 1/2 and 4 inches is perfect. Use a glass or a cookie cutter. Have ready a lightly floured plate to place the finished circles on, and go ahead and fi rmly press your glass or cookie cutter into the dough, as close together as you can. Pull together the excess dough and set aside. Place circles on the floured plate and transfer to the fridge while you repeat with the other half of the dough. Combine the excess dough and see if you can get a few more wrappers out of the deal.

PIEROGI RUSKIE (POTATO AND CHEESE PIEROGI)

Steps:

• Prepare the dough: Add the flour and salt to a large bowl; whisk to combine. In a small saucepan, heat 1/2 cup water and the butter over medium-high until butter is melted, about 3 minutes. Pour the buttery liquid into the flour gradually, stirring it in as you add it. (The dough will be quite crumbly and flaky at this point, like a biscuit dough.) Stir in the egg until combined then move the dough to a lightly floured surface and knead until smooth, 5 to 7 minutes. Cover the dough with a dampened towel or plastic wrap and let rest at room temperature for 30 minutes.
• Prepare the filling: Peel the potatoes and cut into 1-inch cubes. Add them to a large pot, sprinkle with 1 tablespoon salt and cover with cold water by about 2 inches. Bring to a boil over high and continue to cook at a simmer until potatoes are tender, about 25 minutes.
• While the potatoes cook, prepare the onions: In a large skillet, melt the butter over medium-high. Add the onions, season generously with salt and pepper, and cook, stirring occasionally, until golden-brown and softened, about 12 minutes. Set aside about 1 cup of onions for garnish and add the rest to a medium bowl.
• Transfer the cooked potatoes to a colander to drain, then transfer to the medium bowl with the onions. Add the cheese, stir to combine, season generously with salt and pepper, then let cool.
• Bring a large pot of heavily salted water to a boil over high.
• Prepare the wrappers: Cut the dough into two even pieces. (You'll want to leave one piece under the towel to stay moist while you work with the other piece.) You'll also want a small bowl of flour, a small bowl of water and a towel handy for keeping your hands clean. Dust some flour onto a baking sheet (for holding the pierogi) and your work surface, then roll out one portion of dough until 1/8-inch thick. Using a 3-inch cookie cutter or inverted glass, punch 12 to 15 disks of dough. (Save and refrigerate the scraps to boil as a rustic pasta, in soup or another use.)
• Assemble the pierogi: Working with one disk at time, spoon a scant tablespoon of filling onto the middle of it. Fold the dough in half to enclose the filling, bringing the edges together to form a crescent shape. Pinch the two sides together at the top, then work your way down on both sides, pinching the dough over the filling and pushing in the filling as needed, making sure the potato mixture does not break the seal. If needed, you can dip your fingertip into water and moisten the dough in spots as needed to help the two sides adhere together.
• To form a rustic pattern on the curved seal, pinch the rounded rim underneath using your pointer finger and middle finger and press an indentation on top with your thumb, working your way along the rounded rim. Transfer to the prepared baking sheet. (If you've gotten some filling on your fingers, dip your fingertips into the bowl of water then dry them off on the towel.)
• Repeat with remaining disks, then repeat the entire process with the remaining portion of dough. You'll want to work fairly quickly, as the pierogi can be harder to seal if they start to dry out. (If cooking the pierogi at a later point, transfer them on the baking sheet to the freezer until frozen solid, then transfer the pierogi to a resealable bag and freeze.)
• To cook the pierogi, add a single layer of pierogi to the pot of boiling water. Let them cook until they rise to the surface, about 2 minutes, then cook another 2 to 3 minutes until puffy. (With frozen dumplings, you will need to increase the cooking time by a couple of minutes.) Use a slotted spoon to transfer cooked dumplings to a colander to drain, then boil remaining dumplings.
• If you want to pan-fry your pierogi, working in batches, melt 1 to 2 tablespoons of butter in a large skillet over medium-high until crackling. Add a few boiled pierogi in a single layer to avoid overcrowding, and cook until crisp and golden, 1 to 2 minutes per side. Repeat with remaining pierogi, adding butter as needed.
• Serve hot. Top with any browned butter from the pan, warmed reserved onions, sour cream and herbs.

UKRAINIAN OLHA'S VARENYKY (PEROGIES)

Steps:

• To make the dough, combine the flour and salt in a large bowl. Make a well in the center and add the soft butter and evaporated milk; stir gently until all the liquid is absorbed. Add water only as needed, kneading continuously until dough sticks together. Place dough into a greased bowl, turn to coat, and let rest for 30 minutes.
• To make the potato filling, place potatoes into a saucepan with water to cover. Bring to a boil and cook until tender, about 10 minutes. Drain and set aside. Melt 1/2 cup butter in a medium skillet, over medium heat. Saute onions in butter until tender. Mix the onions into the potatoes along with the cheese and season with salt and pepper to taste.
• To make the sauerkraut and cabbage filling, pour the drained sauerkraut into a large saucepan. In a medium skillet, saute 2 onions in 1/2 cup butter until tender, about 5 minutes. Stir the onions into the sauerkraut along with the cabbage and chicken bouillon cube. Cook over low heat until liquid evaporates. Season with pepper and remove from heat. Allow the mixture to cool, then run through a grinder or food processor.
• Remove the dough from the bowl onto a lightly floured surface. Roll out to 1/8 inch in thickness. Cut into 3 inch circles. Place one tablespoon of filling onto one side of the circle. Fold the other half over and press the edges to seal. Place finished dumplings onto a floured tray and keep covered.
• Bring a large pot of water to a boil. Drop 10 or so dumplings into the water at a time. Cook for 3 to 5 minutes, then remove to a colander to drain. Place finished dumplings onto a lightly oiled dish and turn them to coat with a thin layer. This will keep them from sticking together. Serve dumplings with fried onions and sour cream. Cooled dumplings also can be fried in oil and butter for a nice crispy surface.

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.

SAUERKRAUT, POTATO AND CHEESE PIEROGI W/ ONIONS

Steps:

• To make the dough, whisk together the flour and salt in the bowl of a standing mixer (or regular mixing bowl). Whisk together the egg, sour cream, and water until combined, and then pour over the flour. Stir together the liquids and the flour with a wooden spoon or spatula until a shaggy dough is formed.
• Knead the dough in the mixer on low speed with the dough hook attachment until the dough is very smooth and soft, about 5 minutes. Alternatively, knead by hand against the counter for 8 minutes. If the dough seems very sticky after a few minutes of kneading, add a tablespoon of flour at a time until it starts coming together into a smooth ball. Cover and set aside to rest on the counter while you make the filling.
• To make the filling, scrub the potatoes clean, cut into 1-2" chunks and place them in a 2- or 4-quart sauce pan. Cover with an inch or two of water and set over high heat. When the water comes to a boil, reduce the heat to medium-low and simmer until the potatoes are tender when pierced by a fork, 6 to 10 minutes.
• Transfer the potatoes to a mixing bowl with a slotted spoon. Remove the peels if desired (I like to leave them on!). Mash the potatoes into large chunks with a potato masher or a dinner fork. Add the sour cream and salt, and continue mashing until the potatoes are smooth. Add the sauerkraut and cheese, and stir to combine. Taste and add more salt if needed.
• Shape the filling into 1" balls (roughly the diameter of a quarter) and arrange them on a dinner plate. Pre-shaping the filling makes it easier and quicker to shape the pierogi.
• Sprinkle a baking sheet generously with flour. Set this near your workspace.
• Divide the pierogi dough in half, working with one half at a time and keeping the other half covered. Sprinkle your work surface with flour and roll out the pierogi dough to 1/8" thick. Stop occasionally to lift the dough and make sure it's not sticking to the work surface; use more flour as needed. If the dough shrinks back as you roll, let it sit for 5 minutes and then roll again.
• Use a 3" biscuit cutter or drinking glass to cut the dough into rounds. Gather the scraps and set them aside.
• To shape the pierogi, hold one of the rounds of dough in the palm of your hand and set a ball of filling in the middle. Fold the round in half, pinching it closed at the top and then working your way along the sides to form a half-moon shape. Make sure the edges of the dough are completely sealed. Set the pierogi on the floured baking sheet.
• Continue to shape pierogi with the remaining rounds of dough. Lay them close together on the baking sheet, but don't let them touch. Roll out the second half of the dough, and cut and shape the pierogi as described. When finished, roll the scrapes and continue to make as many pierogi as you can. You should end up with roughly 4 dozen pierogi.
• At this point, the pierogi can be boiled and served right away or frozen. To freeze, place the sheet pan of pierogi in the freezer and freeze until solid. Transfer the frozen pierogi to a freezer container and freeze for up to three months. Pierogi can be cooked straight from the freezer.
• When ready to cook the pierogi, melt the butter in a large skillet over medium heat. Add the onions and cook until the onions are translucent, very soft, and beginning to brown, 8 to 10 minutes. Push the onions to the edges of the pan where they will stay warm and continue to caramelize.
• Meanwhile, bring a large pot of water to a boil. Salt generously. Working in batches, add 10 or so pierogi to the boiling water and stir to make sure they don't stick to the bottom. Cook the pierogi until all the pierogi have floated to the surface and then 1 to 2 minutes longer to make sure the filling gets hot - 8 to 10 minutes total.
• Transfer the pierogi to the pan with the onions. Turn the heat to medium-high. Cook the pierogi without moving until they are golden and crispy on the bottoms, 2 to 3 minutes. If you're cooking more batches, transfer the pierogi to a serving dish. Once all the pierogi have been boiled and crisped, scrape the onions over the pierogi and gently stir to coat the pierogi with butter and onions. Serve immediately while hot.
• If you are cooking a lot of them, have more onion sliced and ready to brown in butter. Once the original onion has been depleted or gets too browned, start again with the fresh onion.

PIEROGI (POTATO AND MUSHROOM SAUERKRAUT)

Steps:

• Preheat a skillet over low heat. Add the oil and the onions and toss the onions to coat. Cover and cook for 15 minutes, leaving a little gap for steam to escape.
• In a medium-size pot, cover potatoes in water. Place a lid on the pot and bring to a boil. Once boiling, cook for about 20 more minutes or until potatoes are easily pierced with a fork.
• When the potatoes are done boiling, drain them well and mash. Add the onions.
• In a large skillet, melt the margarine over medium-high heat. Add the mushrooms and sauté for about 7 minutes until the mushrooms are soft.
• Before adding the sauerkraut to the pan, give it a squeeze over the sink to get out as much water as you can. Add sauerkraut to the pan and cook for about 10 minutes, cooking out any excess water. Season with the pepper. The filling shouldn't look dry (a small amount of water is ok).
• Mix dough ingredients and knead until soft and smooth. Roll out dough and cut out 3 1/2 - 4 inch circles, or make a log about 1 1/2 inches thick and cut off 1 inch sections to roll into a circle.
• Put 1-2 Tablespoons of either the potato filling or the sauerkraut filling on the dough and fold over. Pinch to seal. Boil for 4-5 minutes till the pierogi floats.
• You can eat it like this or fry in butter which is how I like them! Add a dollup of sour cream if you like.

SAUERKRAUT FILLING FOR PIEROGI

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.

HOMEMADE SAUERKRAUT PIEROGIES / PEROGIES - OLD FASHIONED RECIPE

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.