PIEROGI WITH SAUERKRAUT AND MUSHROOMS
In this hearty dish, potato pierogi are served over sauteed mushrooms and our Quick Sauerkraut.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 6
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
Categories Mushroom Onion Side Vegetarian Quick & Easy Winter Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 8
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.
PIEROGIES WITH POTATO AND SAUERKRAUT FILLING
Times are very vague due to the hand work involved, I am slow but it is a labor of love. Take your time and enjoy working with the dough. This makes a great side dish sliced steak and green salad.
Provided by smokeking
Categories Potato
Time 1h45m
Yield 4 dozen, 12 serving(s)
Number Of Ingredients 16
Steps:
- Prepare the sauerkraut filling by melting the butter in a skillet over medium low heat. Stir in the onion, and cook until light brown, about 20 minutes. Add the drained sauerkraut and cook for an additional 5 minutes. Season to taste with salt and pepper, then remove to a plate to cool.
- For the mashed potato filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook over medium low heat until light brown, about 20 minutes. Stir into the mashed potatoes, and season with salt and white pepper.
- To make the dough, beat together the eggs, oil and sour cream until smooth. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half, wrap half in plastic wrap then roll out the other half to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter.
- Place a small spoonful of the filling into the center of each round. Moisten the edges with water or egg wash, fold over, and press together with a fork or pinch with fingers to seal.
- Bring a large pot of lightly salted water to a very slow boil add 6-8 perogies at a time (do not crowd them) and cook for 3 to 5 minutes or until pierogi float to the top. Remove and drain.
- Serve with melted butter and carmelized onions spooned over the top.
- Or serve with horsesradish and sour cream.
Nutrition Facts : Calories 305.9, Fat 11.6, SaturatedFat 6, Cholesterol 69.6, Sodium 529.1, Carbohydrate 43.6, Fiber 3.4, Sugar 3, Protein 7.6
PIEROGI Z KAPUSTY (PIEROGI W/ SAUERKRAUT & MUSHROOM FILLING)
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
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
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