Pierogi Z Kapusty Pierogi W Sauerkraut Mushroom Filling Food

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

Pierogi Z Kapusty (Pierogi W/ Sauerkraut & Mushroom Filling) image

A popular Polish dish similar to dumplings or ravioli. Pronounced pyeh-RAW-ghee (this is the plural form, not pierogies, just one is called pierog, but they're so good you'll almost never eat just one.) Pierogi can be made with a wide variety of fillings, but the most common are minced cooked meat, sauerkraut and mushrooms, cheese and potatoes (known as ruskie/Ruthenian pierogi), sweet cheese (usually with a touch of vanilla) and blueberries (in summer). Other fillings include buckwheat groats, potatoes and onions and lentils. Toppings include fried fat-back nuggets, sour cream, melted butter or butter-browned bread crumbs.

Provided by littleturtle

Categories One Dish Meal

Time 1h30m

Yield 9-10 serving(s)

Number Of Ingredients 10

Ingredients

1 lb sauerkraut, finely chopped
150 g butter, divided
1 onion, chopped
1/4 lb fresh mushrooms, diced
pepper
4 cups flour
2 eggs
1 teaspoon salt
3/4-1 cup warm beef stock or 3/4-1 cup beef bouillon
12 cups salt water (for cooking perogi)

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.

Nutrition Facts : Calories 356.2, Fat 15.2, SaturatedFat 9, Cholesterol 82.6, Sodium 770.1, Carbohydrate 46.3, Fiber 3.1, Sugar 1.9, Protein 8.5

KAPUSTA

Kapusta image

Kapusta is a great side dish at any meal and even makes a great main dish for vegetarians. This recipe was passed down by my Polish grandmother. I grew up with it at every holiday meal and just love it. Sauerkraut takes on a whole new flavor when baked and is really delicious! Try it and see for yourself!

Provided by Holly

Categories Side Dish Casseroles

Time 1h30m

Yield 6

Number Of Ingredients 9

Ingredients

6 tablespoons butter, divided
2 onions, chopped
1 large portobello mushrooms, sliced
1 ½ cups sliced mushrooms
¼ medium head cabbage, thinly sliced
1 (32 ounce) jar sauerkraut, drained and pressed
½ teaspoon white sugar
½ teaspoon dried thyme
salt and pepper to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Heat 4 tablespoons of butter over medium heat; saute onions and mushrooms until tender.
In a medium saucepan over high heat, boil cabbage for 10 minutes.
In a 9 x 13 inch baking dish combine onions, mushrooms, cabbage, sauerkraut, sugar, thyme, salt and pepper; mix well. Dot remaining 2 tablespoons butter on top. Cover.
Bake in preheated oven for 1 hour, stirring every 20 minutes.

Nutrition Facts : Calories 151 calories, Carbohydrate 11 g, Cholesterol 30.5 mg, Fat 11.8 g, Fiber 4.2 g, Protein 2.6 g, SaturatedFat 7.4 g, Sodium 760.5 mg, Sugar 5.6 g

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