Sauerkraut Pierogies Recipes

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.

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 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.

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.

PIEROGI WITH SAUERKRAUT AND MUSHROOMS

Steps:

• In a large skillet, heat oil over medium. Add onion; season with salt and pepper. Cook, stirring occasionally, until onion starts to soften, 4 to 5 minutes. Add mushrooms; cook, stirring occasionally, until browned, 8 to 10 minutes. Add sauerkraut, and cook until warmed through.
• Cook pierogi according to package instructions, and serve over sauerkraut and mushrooms.

PIEROGIES WITH STEWED SAUERKRAUT AND MUSHROOMS

Steps:

• Melt 2 tablespoons butter in heavy large Dutch oven over medium-high heat. Add onions; sprinkle with salt and pepper. Sauté until golden brown, about 30 minutes. Add mushrooms and sauté until tender, about 10 minutes. Mix in sauerkraut and flour. Mix in 2/3 cup water. Cover pot, reduce heat to medium and simmer until sauerkraut is tender and mixture is thick, stirring occasionally and adding more water by tablespoonfuls if mixture seems dry, about 20 minutes. Mix in 2 tablespoons butter. Season generously with salt and pepper. (Can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat before continuing.)
• Meanwhile, cook pierogies in large pot of boiling salted water until heated through, about 6 minutes. Drain; transfer to large bowl and toss with remaining 4 tablespoons butter.
• Spoon sauerkraut mixture into large shallow bowl. Top with pierogies. Serve with sour cream.