Pierogi With Sauerkraut And Mushrooms Food

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.

PIEROGI WITH SAUERKRAUT AND DRIED MUSHROOMS

Steps:

• Combine 1 cup water and dried mushrooms in a saucepan over low heat, bring to a simmer, and cook until tender, about 10 minutes. Drain mushrooms, reserving cooking water. Chop mushrooms.
• Heat olive oil in a separate saucepan over medium heat and cook onion until soft and translucent, about 5 minutes. Add mushrooms and sauerkraut and mix well; season with salt and pepper. Pour in the cooking water, cover, and simmer until water has evaporated and sauerkraut is soft, 15 to 20 minutes.
• Place flour in a large bowl and make a well in the center. Crack egg into the well and add enough warm water, 1 tablespoon at a time, until a dough forms, stirring constantly with your hands. Knead well, continuing to add more water as needed. Knead until dough is soft and smooth.
• Dust a work surface with flour. Cut off 1/4 of the dough and roll out to a thickness of 1/8 inch. Cut out circles using a glass or a round pastry cutter.
• Fill each dough circle with 1 teaspoon of sauerkraut filling. Fold dough over into a half-moon shape and seal edges. Cover with a clean dish towel so pierogi won't dry out and repeat with remaining dough and filling.
• Bring a large pan of salted water to a gentle boil. Add the pierogi in batches and cook until they float to the surface, 5 to 7 minutes. Cook for 2 to 3 minutes once they float to the surface. Remove with a slotted spoon and drizzle with melted butter.

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.

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.

PIEROGI Z KAPUSTY (PIEROGI W/ SAUERKRAUT & MUSHROOM FILLING)

Steps:

• Saute the sauerkraut in 1/3 of the butter.
• Fry the onion in 1/6 of the butter; fry the mushrooms in the remaining butter.
• Combine these ingredients, season with pepper, and refrigerate until ready to assemble pierogi.
• Combine the ingredients listed under dough and knead until well blended (dough should be somewhat dry and about the consistency of play-doh, you can knead in more flour if needed).
• Twist off workable portions of dough and roll out very thin on a floured surface.
• Using a glass with a thin lip and a diameter of about 3-1/2 inches, dip lip of glass in flour and cut circles out of the dough.
• Place about 2 teaspoons filling in the center of each dough circle.
• Moisten outer edges with water and fold dough over to close.
• Seal edges by pressing gently with the back of a fork or pinching together with your fingers.
• Bring water to a boil.
• Cook 12 pierogi at a time, reducing heat to a gentle boil.
• Boil, stirring occasionally to keep from sticking to the bottom, until pierogi float to the surface (about 5 minutes).
• Rinse in cold water, then drizzle melted butter or vegetable oil over dough to keep from sticking.
• Repeat with remaining pierogi.
• At this point you can serve them warm, freeze them for later use, deep fry them until golden brown or pan fry them in butter with onions over medium heat, lightly browning both sides before serving.

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.

KAPUSTA - POLISH SAUERKRAUT WITH MUSHROOMS

Steps:

• Rinse the sauerkraut under the running water. Squeeze excess water and chop it.
• Place sauerkraut in a pot with water. Water should come to a level where contents are submerged.
• Add bay leaves and allspice.
• Cook on low heat for about 40-60 minutes until the sauerkraut is soft.
• If water evaporates, you may need to add hot boiling water a few times during the process.
• In the meantime, place dried mushrooms in a pot with water. Let them stand for half an hour.
• Cook the mushrooms in the same water they were soaking in for another half an hour, adding a little bit of salt.
• In a frying pan, heat up the olive oil. Add onions and cook for approximately 5 minutes until they are golden brown.
• When the mushrooms are cooked, remove them with the slotted spoon and add to the sauerkraut.
• Using a cheesecloth (or thin strainer) and ladle, pour one ladle of the mushroom water at the time over the sauerkraut (you may want to add 1-3 ladles to the sauerkraut depending on how much liquid has evaporated)
• Cook for about 10 more minutes to reduce some of the liquid (the dish should be wet but not soaking in water).
• Add onions and sugar to the pot and stir to combine.
• Discard bay leaves.
• Add salt and pepper for taste.
• Optionally you can add a tablespoon or 2 of butter and mix it well.
• Garnish with parsley and serve as a side dish.

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.

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.