Old Fashioned Sauerkraut Perogies Food

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.

OLD-FASHIONED HOMEMADE SAUERKRAUT

Steps:

• Remove outer leaves and any undesirable portions from firm, mature, heads of cabbage; wash and drain. Cut into halves or quarters; remove the core . Use a shredder or sharp knife to cut the cabbage into thin shreds about the thickness of a dime.
• In a large container, thoroughly mix 2 tablespoons pickling and canning salt with 3 pounds shredded cabbage. Let the salted cabbage stand for several minutes to wilt slightly; this allows packing without excessive breaking or bruising of the shreds.
• Pack the salted cabbage firmly and evenly into a large clean crock or jar. Using a wooden spoon or tamper or the hands, press down firmly until the juice comes to the surface. Repeat the shredding, salting, and packing of the cabbage until the crock is filled to within 3 to 4 inches of the top.
• Cover the cabbage with a clean, thin, white cloth (such as muslin) and tuck the edges down against the inside of the container. Cover with a plate or round paraffined/waxed board that fits inside the container so that the cabbage is not exposed to the air. Put a weight on top of the cover, so the brine comes to the cover but not over it. A glass jar filled with water makes a good weight.
• An alternative method of covering cabbage during fermentation consists of placing a plastic bag filled with water on top of the fermenting cabbage. The water-filled bag seals the surface from exposure to air and prevents the growth of film yeast or molds. It also serves as a weight. For extra protection, the bag with the water in it can be placed inside another plastic bag. Any bag used should be of heavyweight, watertight plastic and intended for use with foods. The amount of water in the plastic bag can be adjusted to give just enough pressure to keep the fermenting cabbage covered with brine.
• Formation of gas bubbles indicates fermentation is taking place. A room temperature of 68 F to 72 F is best for fermenting cabbage. Fermentation is usually completed in five to six weeks.
• Fully fermented sauerkraut may be kept tightly covered in the refrigerator for a few months, it can be frozen in sealed freezer bags, or it may be canned as follows: ​ Hot Pack: Raw Pack:

GRANDMA'S POLISH PEROGIES

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.

HOMEMADE POTATO AND CHEESE PIEROGIES / OLD FASHIONED PEROGIES

Steps:

• Potato and Cheese Filling: Cook the onion in butter until tender.
• Combine it with potatoes and cheese.
• Season to taste with salt and pepper.
• Vary the proportions and ingredients in this recipe to suit your taste.
• 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 perogies, is that they can be made in large quantities, refrigerated, frozen and reheated without loss of quality.
• Many prefer reheated perogies 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.

OLD FASHIONED SAUERKRAUT PEROGIES

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!

VEGAN SAUERKRAUT PIEROGIES

Steps:

• For the Filling:.
• I bought the bottled type of sauerkraut, so first drain the sauerkraut and then rinse it well in warm water.
• Squeeze it dry and chop fine.
• Saute the shallots in the margarine until tender.
• Add the sauerkraut and vegan sour cream.
• Season with salt and pepper.
• Cook on low for 15 minutes or until the sauerkraut is tender and the flavours have all blended. "Do not over cook!".
• Chill this in the fridge until cold.
• Now prepare the dough for the pierogies.
• Roll the dough out with a rolling pin and cut into circles. Its up to you what size you make these. I like the 3 1/2 to 4 inch size. You can use a biscuit cutter or a glass as your cutter.
• Place the sauerkraut filling in the middle of the dough circle and fold the dumpling in half and seal the edges thoroughly. You don't want the filling to leak out.
• Remember as you make the dumplings, don't let them touch one another, they stick together easily. Cover the dumplings with a clean tea towel to keep from drying out.
• Cook these for 5-8 minutes.they should float up to the surface of the water when done.
• I cook about 6-8 at a time so the dumplings don't become crowded in the pot.
• When the pierogies are finished, I like to put them in a casserole dish that has been greased with margarine.
• I also like to layer the pierogies melted vegan margarine, onions and turkey bacon. Put into a moderate oven and warm through.
• You can also fry these if you like a crunchier pierogie.
• Serve with vegan sour cream.
• Bon Appetit!

HOMEMADE COTTAGE CHEESE PIEROGIES / PEROGIES - THE OLD FASHIONED

Steps:

• Cottage Cheese Filling: Combine the cottage cheese with the egg and season to taste with the salt.
• If the cheese is very dry, an additional egg (or egg yolk) or thick sour cream can be added.
• 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 ofyour 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 loss 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.