POLISH SAUERKRAUT PIEROGI (KAPUSTA) DUMPLINGS
These vegetarian, delicious sauerkraut pierogi are a traditional Polish dish enjoyed at gatherings and festive celebrations.
Provided by Monika Dabrowski
Categories Dinner Party Food
Time 1h35m
Number Of Ingredients 10
Steps:
- Start by making the filling. In a saucepan heat up the oil, add the onion and cook over a low/medium heat for a couple of minutes until softened, stirring often. Add the sauerkraut, mushrooms, seasoning (mainly pepper at this point), stir, cover and simmer for about 40-45 minutes, stirring often (do not let the mixture burn). You may have to add a drop of water if the mixture becomes too dry and starts sticking to the pot. Remove from the heat and puree 1/3 of the mixture. (ensure you puree the porcini but the mixture should not be completely smooth). Combine with the remaining sauerkraut. Add the breadcrumbs, stir, adjust the seasoning if necessary (the mixture should be tangy, sharp and peppery) and set aside to cool.
- While the sauerkraut filling is cooking prepare the dough. Tip the flour onto your work surface, add the salt, make a well in the middle, add the butter and start combining using a large knife, cutting through the mixture and gradually adding the water into the middle and gathering up the mixture with the knife to prevent the water from escaping. When all the water has been added and the dough comes together continue kneading for 6 more minutes until smooth and soft. If the dough sticks to your hands add 1 teaspoon of flour and knead in. Cover the dough with a bowl and set aside for 20 minutes.
- Divide the dough into 2 parts (easier to work with) and roll out one part (keeping the other covered) on a lightly floured surface as thinly as possible, 2-3 mm in thickness (don't worry, the dough is quite elastic and won't tear easily). Using a glass with a diameter of about 7 cm make round shapes (gather up the excess dough and add to the other dough part).
- Place a small amount of the filling (about a teaspoon) in the middle of the round dough shape (if the dough is sticking to the work surface use a knife to help it come off but take care not to tear it). With tips of your fingers stick the edges of the dumpling together - go over the edge twice for each dumpling (your fingertips should be dry so it's a good idea to keep a sheet of paper towel near you to wipe them if they get sticky).
- Place the dumplings on a lightly floured surface and cover with a tea towel.
- Fill a large pot with salted water, add 1 teaspoon of oil, cover and bring to boil. Continue making the dumplings as you are waiting for the water to boil. When the water starts boiling carefully place the dumplings in the pot one by one (up to 15 per batch) and quickly but carefully stir with a wooden spoon. When the dumplings come up to the surface cook them for about 4 more minutes, then switch off the heat and using a slotted spoon transfer them onto a large plate. Drizzle with a little olive oil/butter and serve! Yields 35-40 pierogi.
Nutrition Facts : ServingSize 1 serving, Carbohydrate 37 g, Protein 5 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 483 mg, Fiber 3 g, Sugar 2 g, Calories 227 kcal
CABBAGE PIEROGI
Of all the Polish dishes Martha loves, her very favorite is cabbage pierogi. The sweet cabbage filling is time-consuming to make, but well worth the effort. This recipe is from "Entertaining," by Martha Stewart.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Yield Makes approximately 8 dozen dumplings
Number Of Ingredients 9
Steps:
- Cut the cabbages into quarters. Steam until very tender, approximately 20 to 30 minutes. Drain and cool. In a strong but thin linen towel, squeeze as much of the liquid from the steamed cabbage as possible. Squeeze only a small handful at a time. Discard the juice.
- Grind the squeezed cabbage with the fine blade of a meat grinder. Add the cream cheese and softened butter and season with salt and pepper. Set aside.
- To make the dough, whisk the egg, milk, water, and sour cream together. Add the flour, 1 cup at a time, mixing well after every addition. Turn out onto a floured board and knead until smooth and elastic. This may take 10 minutes. Add as little flour as possible. Put ball of dough under an inverted bowl until ready to use.
- To make the pierogi, cut the dough into 4 pieces. On a floured board, roll one piece of dough into a round, 1/16 inch thick. Keep rest of dough covered. With a cookie cutter or glass tumbler (2 1/2 to 3 inches in diameter), cut the dough into rounds. For each pierogi, take 1 round of dough, stretch it a bit with your fingers, and spoon about 2 tablespoons of the cabbage onto the center.
- Fold the circle in half and press the edges together. Martha crimps the edges with her fingertips into a decorative pattern. Be sure to seal the edges well or the filling may fall out during cooking. Put finished dumplings on a towel or tray that has been lightly sprinkled with cornmeal. Continue rolling dough until all the filling has been used up.
- Bring a very large kettle of water to the boil. Add 1 tablespoon salt to the water and cook about 20 pierogi at one time in simmering water until they are tender and float (about 5 to 6 minutes). Remove to a serving dish with a slotted spoon and dribble with butter. Leftover pierogi can be reheated in the oven, or on top of the stove in a heavy skillet.
PIEROGI WITH SAUERKRAUT AND DRIED MUSHROOMS
Great recipe for traditional Polish pierogi filled with sauerkraut and dried mushrooms. Packed full of flavor and delicious, they taste best drizzled with melted butter, caramelized onions, and sour cream.
Provided by apfel
Categories Main Dish Recipes Dumpling Recipes
Time 1h32m
Yield 5
Number Of Ingredients 10
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.
Nutrition Facts : Calories 520.3 calories, Carbohydrate 88.7 g, Cholesterol 51.1 mg, Fat 11.9 g, Fiber 5.8 g, Protein 14.6 g, SaturatedFat 5.2 g, Sodium 491.1 mg, Sugar 3.2 g
HOMEMADE SAUERKRAUT PIEROGIES / PEROGIES - OLD FASHIONED RECIPE
Make and share this Homemade Sauerkraut Pierogies / Perogies - Old Fashioned Recipe recipe from Food.com.
Provided by Mimi Bobeck
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
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.
OLD FASHIONED SAUERKRAUT PEROGIES
Sauerkraut is my #1 favourite perogie, and I love them done the old fashioned way by adding sour cream in the perogie with the sauerkraut. This can be served with cooked bacon, melted butter and onion with a dollop of sour cream on the side. I changed a lot of the ingredients to suit my tastes but wanted to publish the...
Provided by Jo Zimny
Categories Pasta
Time 30m
Number Of Ingredients 11
Steps:
- 1. FOR THE SAUERKRAUT FILLING: Note: You can fry your onions and bacon ahead of time.
- 2. 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.
- 3. Cook the onion or shallot in fat or shortening until tender and the flavors are blended.
- 4. Add the sour cream to the sauerkraut, season with salt and pepper.
- 5. Cook in a saucepan on low for 15 minutes until the sauerkraut is tender. Do not over cook this!
- 6. Chill in the fridge until cold and then fill the perogies.
- 7. FOR THE PEROGIES
- 8. 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.
- 9. 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.
- 10. Place the perogies on a floured surface so they won't stick. Cover with a tea towel.
- 11. 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.
- 12. 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.
- 13. Place in the oven and keep warm until you're ready to eat. I love a dollop of sour cream on the side.
- 14. Enjoy!
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.
Nutrition Facts : Calories 666 kcal, Carbohydrate 76 g, Cholesterol 119 mg, Fiber 6 g, Protein 13 g, SaturatedFat 14 g, Sodium 1098 mg, Sugar 6 g, Fat 35 g, ServingSize 36 pierogi (6 servings), UnsaturatedFat 0 g
SAUERKRAUT FILLING FOR PIEROGI
A not-so-typical filling for yummy pierogis!
Provided by Jill
Categories Main Dish Recipes Dumpling Recipes
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 76.6 calories, Carbohydrate 5.9 g, Cholesterol 2.1 mg, Fat 5.7 g, Fiber 2.3 g, Protein 1.4 g, SaturatedFat 1.3 g, Sodium 533 mg, Sugar 2.4 g
PIEROGI WITH POTATO AND SAUERKRAUT
These pierogi with potato and sauerkraut are deliciously savory with a bit of a tangy bite, and the perfect European comfort food!
Provided by Ingrid Beer
Categories Entree
Time 55m
Yield 32 pierogi
Number Of Ingredients 15
Steps:
- To prepare your pierogi dough, add the flour and salt to a large bowl, and whisk to blend; pour in the water as well as the whisked egg and the olive oil, and using a wooden spoon, mix together until a shaggy mass forms; use your hands to then gather up the dough in the bowl until it comes together, then bring it out onto a lightly floured work surface and knead it for a couple of minutes until smooth and soft, sprinkling with a bit of additional flour if too sticky.
- Cut the dough ball in half (for easier rolling) and wrap each half in plastic wrap, and set aside at room temp for at least 1 hour.
- Prepare your filling by combining all of the filling ingredients in a medium-size bowl, seasoning to taste; set aside.
- Prepare a large baking sheet (or two) with wax paper dusted with flour, and have that ready for your assembled pierogi.
- To prepare the pierogi, place one of the dough ball halves on your floured work surface, and roll the dough nice and thin, roughly 1/8" thick; then, using a 3 1/4" cutter, cut as many circles from the dough as you can, discarding the scraps (you can re-roll the scraps and cut them out, but they may yield tougher pierogi.)
- To fill, add a slightly heaping teaspoonful of filling to the center of each dough circle, and seal the pierogi by folding the dough over to create a semi-circle shape; press sealed, and using a fork or your fingers, go around to make sure the dough is pressed closed, creating a little crimp.
- Place the the prepared pierogi onto your prepared flour-dusted wax paper, and repeat with the other half of the dough/filling ingredients.
- Once all the pierogi are filled, bring a pot of salted water to the boil, then working in batches, add some pierogi into the pot; cook the pierogi for roughly 3 to 4 minutes, or until they float for about 1-2 minutes, then remove them with a slotted spoon to hold on a platter.
- To fry and serve, add about 2 tablespoons of butter to heavy bottom pan, and once hot, add in a batch or pierogi, frying them for a few minutes on both sides until golden, and serve topped with crispy bacon and/or onions, if desired.
Nutrition Facts : Calories 285 calories (per 4 pierogi)
SAUERKRAUT PIEROGI FILLING
This is a traditional filling for pierogi with sauerkraut, mushroom, and onion.
Provided by Barb Ross
Categories Main Dish Recipes Dumpling Recipes
Time 37m
Yield 24
Number Of Ingredients 5
Steps:
- Grind sauerkraut in a food processor. Transfer to a skillet; cook and stir over medium heat until softened, about 10 minutes. Drain in a colander.
- Heat butter in skillet over medium heat; stir in onion and mushrooms. Cook and stir until onion has softened and turned translucent, about 10 minutes.
- Combine sauerkraut with onion mixture, add salt and pepper, and cook for 2 minutes. Spread onto plate to cool completely.
Nutrition Facts : Calories 42.1 calories, Carbohydrate 1.8 g, Cholesterol 10.2 mg, Fat 3.9 g, Fiber 0.7 g, Protein 0.4 g, SaturatedFat 2.4 g, Sodium 157.7 mg, Sugar 0.8 g
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
SAUERKRAUT FILLING (PIEROGI FILLING)
My absolute favorite pierogi filling! In fact, I remember us kids fighting over the sauerkraut filled pierogi's. The younger children's favorite is usually the farmers cheese filling. I prefer not to have mushrooms in my sauerkraut filling, but am listing it in the ingredients as optional. These recipes came from a newspaper clipping from 1981 from my mom.
Provided by chefRD
Categories Vegetable
Time 20m
Yield 2 cups, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in skillet; add onion and mushrooms(optional). Cook till vegetables are tender, but not brown. Stir in sauerkraut, salt and pepper; cook 8-10 minutes, stirring occasionally. Remove from heat. Stir in sour cream. Cool slightly.
Nutrition Facts : Calories 75.9, Fat 5.5, SaturatedFat 1.1, Cholesterol 1.8, Sodium 560.4, Carbohydrate 6.3, Fiber 2.3, Sugar 2.6, Protein 1.4
BASIC POLISH PIEROGI
Soft, pasta-like dough surrounds pockets of traditional Polish fillings like potatoes and cheese, mushrooms, and sauerkraut in these homemade Polish Pierogi.
Provided by Sarah | Curious Cuisiniere
Categories Dinner Recipes
Time 1h15m
Number Of Ingredients 21
Steps:
- Place potatoes in a saucepan and cover with water. Heat to boiling and simmer until potatoes are very tender.
- Drain potatoes, reserving 1 cup of the liquid.
- In a small, non-stick frying pan, saute onions in a little butter or oil until soft.
- Add onions to drained potatoes and mash using a potato masher or electric hand mixer.
- (Add reserved potato cooking water as needed to reach a smooth mashed potato consistency.)
- Add cheese, garlic, and salt. Mix well.
- Set filling aside to cool.
- Place potatoes in a saucepan and cover with water. Heat to boiling and simmer until potatoes are very tender.
- Drain potatoes, reserving 1 cup of the liquid.
- In a small, non-stick frying pan, saute onions in a little butter or oil until soft.
- Add onions and seasonings to drained potatoes and mash using a potato masher or electric hand mixer. (Add reserved potato cooking water as needed to reach a smooth mashed potato consistency.)
- Mix well and set aside to cool.
- In a small, non-stick frying pan, saute onions in a little butter or oil until soft.
- In a medium bowl, mix together sauerkraut, onions, and sour cream until combined.
- Set filling aside to cool.
- Mix the egg with the flour and dash of salt.
- Add water slowly, using only as much as needed to create a smooth and soft dough.
- Roll out to 1/8" thickness.
- (At this point, if you have your fillings ready to go, it's a good idea to get a pot of water boiling with 2 quarts of water. Once the water begins to boil, add 1 tsp salt, and turn it to a steady simmer. This way, you can start cooking the pierogi as you fill them.)
- Using a 3 ½ " cookie cutter (or the mouth of a juice glass if you don't have cookie cutters, like us) cut circles out of the dough. Re-roll dough as needed until all has been used.
- Place about a tablespoon of filling slightly off-center of the round. Moisten the edge of your dough with a little water, and fold the dough over the filling. Pinch the edges to seal well.
- Place pierogi into boiling water, and boil until the dough is tender 7-10 minutes.
- Remove from boiling water with a large slotted spoon and place in a serving dish.
- If you like, heat a little butter in a frying pan and transfer cooked pierogi directly from the water to the frying pan and saute until slightly golden. Add additional butter as needed.
Nutrition Facts : ServingSize 5 pierogi
POLISH PIEROGI (SAUERKRAUT & MEAT FILLING)
Make and share this Polish Pierogi (Sauerkraut & Meat Filling) recipe from Food.com.
Provided by littleturtle
Categories One Dish Meal
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Fry meat to desired doneness and set aside.
- Mix remaining filling ingredients and fry for about five minutes.
- Combine mixture with meat 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.
- 5 inches, dip lip of glass in flour and cut circles out of the dough.
- Place about 2 tsp 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.
- 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 402.4, Fat 14.8, SaturatedFat 4.8, Cholesterol 65.8, Sodium 1005.8, Carbohydrate 53.3, Fiber 4.3, Sugar 2.7, Protein 13.4
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
More about "sauerkraut pierogi filling food"
POLISH SAUERKRAUT PIEROGI [RECIPE!] | POLONIST
From polonist.com
4.5/5 (41)Servings 50Cuisine PolishTotal Time 1 hr 15 mins
- Chop the sauerkraut and squeeze out excess juice. In a pot, boil water and put the sauerkraut in. Grate the carrot and add to the pot.
- Add the sauerkraut/carrot mix to the fried onion, combine and fry together for 10-15 minutes. Season with the right amount of salt and pepper. Set aside.
SAUERKRAUT AND MUSHROOM PIEROGI RECIPE - EVERYDAY …
From everyday-delicious.com
5/5 (2)Total Time 2 hrs 45 minsCategory Dinner, Main CourseCalories 2247 per serving
- Drain the sauerkraut (drained sauerkraut should weight 450g / 16 oz), combine in a medium pot with dried mushrooms, bay leaves, and allspice berries. Add water, enough to cover the sauerkraut and mushrooms. Cook, partially covered, over medium heat for about 45 minutes or until the sauerkraut is soft.
- Pierogi dough should be at room temperature. On a lightly floured surface, roll out the dough thinly, about 2 mm / 1/16 inch. Cut out dough rounds, portion filling on all the dough circles. Fold the dough over the filling to create a half-moon shape, press the edges together to seal. Transfer on a kitchen towel lightly sprinkled with flour. Cover with a second kitchen towel, so that the dumplings don’t dry out. Gather scraps, roll out and repeat the steps.
- Bring a pot of salted water to a boil. Cook the pierogi, about 10-12 dumplings at a time. When they rise to the water surface, cook them for 1 minute, then remove from the water with a slotten spoon and transfer to a plate.
KIELBASA, SAUERKRAUT, AND POTATO PIEROGIES RECIPE | BON ...
From bonappetit.com
3.5/5 (6)Servings 50
- Whisk eggs, milk, sour cream, salt, and ½ cup water in a large bowl until combined. Add 3¾ cups flour and mix with a wooden spoon until a shaggy dough forms. Knead in bowl with your hands until dough starts to stick together. Turn out dough to a work surface and continue to knead, adding ¼ cup flour as needed if dough sticks to surface (you may not use all flour), until smooth and supple. Transfer dough to a lightly floured surface and cover with an overturned bowl or plastic wrap; let rest 1–2 hours.
- Cook potatoes in a medium pot of boiling salted water until tender, 10–15 minutes. Drain and let cool slightly, then pass potatoes through a ricer or mash with a potato masher in a medium bowl.
- Meanwhile, pulse kielbasa in a food processor until finely chopped. Heat oil in a medium skillet over medium. Cook caraway seeds, stirring, until fragrant, about 30 seconds. Add kielbasa and cook, stirring occasionally, until kielbasa is browned and crisp, 5–8 minutes. Let cool. Add kielbasa mixture and sauerkraut to bowl with potatoes and mix to combine.
POLISH SAUERKRAUT AND MUSHROOM PIEROGI RECIPE
From thespruceeats.com
4.5/5 (44)Total Time 50 minsCuisine Eastern European, PolishCalories 493 per serving
10 BEST FILLING PIEROGI FILLING RECIPES - YUMMLY
PIEROGI FILLING IDEAS (15+ PIEROGI FILLINGS YOU NEED TO TRY!)
From everyday-delicious.com
Reviews 21Published 2021-01-13Estimated Reading Time 8 mins
- Pierogi ruskie (potato and cheese pierogi) I will start with the most popular pierogi in Poland (at least in the region where I come from) and my personal favorite pierogi – pierogi ruskie.
- Potato and cheddar filling. This is an Americanized recipe for traditional polish potato and cheese pierogi, where you add cheddar cheese in place of polish twaróg cheese which is not easily available outside of Poland.
- Potato filling. This filling seems to be very popular abroad but it’s not really in Poland. You can make it with mashed potatoes and sauteed onion, season generously with salt and pepper.
- Sauerkraut and mushroom filling (pierogi z kapustą i grzybami) This is my second favorite pierogi type! The recipe features cooked sauerkraut, sauteed onions and mushrooms (wild mushrooms and cremini mushrooms).
- Sweet cheese filling. My third favorite pierogi! The filling is made with Polish twaróg cheese (farmer’s cheese), sugar, and egg yolks. Yum! Here’s the recipe: sweet cheese pierogi.
- Sauerkraut filling (pierogi z kapustą kiszoną) Pierogi can be also filled with just sauerkraut, without the mushrooms. I don’t have that recipe yet but it will be surely posted in the future!
- Wild mushroom filling (pierogi z grzybami) This filling is usually used to stuff uszka – little pierogi that are served with Christmas Eve Borscht soup (Barszcz czerwony/Barszcz wigilijny).
- Meat pierogi (pierogi z mięsem) Meat filling is usually made from the meat leftover from rosół soup (meat broth). The meat is then put through a meat grinder and combined with sauteed onions, and sometimes mushrooms.
- Dessert pierogi (fruit pierogi) Sweet pierogi are filled with fruits. Any type of summer fruit can be used. The most popular fruit pierogi are blueberry pierogi, strawberry pierogi, and sweet cherry pierogi.
- Vegan pierogi with sun-dried tomato and lentil filling. This is not a traditional filling, but quite popular in Poland nowadays. The filling is made with sauteed onions with spices, red lentils and sun-dried tomatoes.
SAUERKRAUT AND MUSHROOMS PIEROGI FROM SCRATCH - EATING ...
From eatingeuropean.com
5/5 (2)Category DinnerCuisine PolishTotal Time 3 hrs
POLISH PIEROGI WITH SAUERKRAUT AND MUSHROOM FILLING ...
From kitchenstories.com
4.5/5 (23)Calories 62 per servingCategory Main
- Add flour, egg, salt, and some vegetable oil to a large bowl and start to combine using a hand mixer with dough hooks. Add water and keep mixing until all ingredients come together, then knead by hand for approx. 8 – 10 min. The dough should be shiny and smooth. Let it rest in the bowl at room temperature for approx. 30 min.
- In the meantime, peel and finely dice onions and brown mushrooms. Finely chop parsley and sauerkraut.
- Heat remaining vegetable oil in a frying pan and fry brown mushrooms for approx. 4 – 5 min. Add onions and keep frying until they are softened and pale golden in color. Add sauerkraut and season with salt and pepper to taste.
- Flour your work surface and roll out the dough until thin, approx. 2-mm/0.08-in. thick. Cut out discs with a glass. Set aside approx. 3 tablespoons of the filling. Place 1 teaspoon of the remaining filling in the center and carefully fold the dough over, pressing with your index finger to seal and create a pattern around the edges. Repeat with the remaining dough and filling until used up.
5 TRULY POLISH PIEROGI FILLINGS - EAT POLSKA | FOOD, VODKA ...
From eatpolska.com
- Meat. You can’t go wrong with meat pierogi (pierogi z mięsem). This is the staple Polish pieróg (that’s a singular form). Pork cooked with carrots, onions, and parsley, then ground and seasoned with a generous amount of garlic and marjoram is a classic.
- Ruskie. In many Polish restaurants, they’re called Russian-style. How come typical Polish pierogi are ‘Russian’?! Well, it’s a consequence of a pretty shabby translation: ‘ruski’, even though in colloquial Polish refers to ‘Russian’, in fact is an adjective deriving from ‘Ruthenia’, i.e.
- Sauerkraut and wild-mushrooms. Have you ever tasted Polish Christmas? These pierogi taste like Polish Christmas Eve. The filling is made of cooked and chopped sauerkraut and wild mushrooms.
- Sweet quark. Don’t be surprised to see pierogi with sweet fillings served for lunch in Poland. Many Poles refuse to eat meat on Fridays (because of catholic Friday lent.
- Wild blueberries. Wild blueberries are Polish obsession. Polish people think that summer has the color of blueberry juice mixed with sour cream and sugar.
FREEZER RECIPE: SAUERKRAUT, POTATO & CHEESE PIEROGI - KITCHN
From thekitchn.com
- To make the dough, whisk together the flour and salt in the bowl of a standing mixer (or regular mixing bowl). Whisk together the egg, sour cream, and water until combined, and then pour over the flour.
- Knead the dough the mixer on low speed with the dough hook attachment until the dough is very smooth and soft, about 5 minutes. Alternatively, knead by hand against the counter for 8 minutes.
- To make the filling, scrub the potatoes clean and place them in a 2- or 4-quart sauce pan. Cover with an inch or two of water and set over high heat. When the water comes to a boil, reduce the heat to medium-low and simmer until the potatoes are tender when pierced by a fork, 6 to 10 minutes depending on the size of your potatoes.
- Transfer the potatoes to a mixing bowl with a slotted spoon. Remove the peels if desired (I like to leave them on!). Mash the potatoes into large chunks with a potato masher or a dinner fork.
- Shape the filling into 1" balls (roughly the diameter of a quarter) and arrange them on a dinner plate. Pre-shaping the filling makes it easier and quicker to shape the pierogi.
- Line a baking sheet with parchment and sprinkle generously with flour. Set this near your workspace.
- Divide the pierogi dough in half, working with one half at a time and keeping the other half covered. Sprinkle your work surface with flour and roll out the pierogi dough to 1/8" thick.
- Use a 3" biscuit cutter or drinking glass to cut the dough into rounds. Gather the scraps and set them aside.
- To shape the pierogi, hold one of the rounds of dough in the palm of your hand and set a ball of filling in the middle. Fold the round in half, pinching it closed at the top and then working your way along the sides to form a half-moon shape.
- Continue to shape pierogi with the remaining rounds of dough. Lay them close together on the baking sheet, but don't let them touch. Roll out the second half of the dough, and cut and shape the pierogi as described.
PIEROGI FILLINGS TO MAKE AT HOME [13 IDEAS!] | POLONIST
From polonist.com
- Meat. Which meat is best for dumplings? Poultry, pork or maybe a mix? It really depends on what you have on hand – veal, duck, beef – anything will do.
- Potato and Farmer’s Cheese (“Ruskie”) Filling for Pierogi Ruskie consists of two key ingredients – high quality potatoes and farmer’s Cheese (Polish ‘twaróg’).
- Sauerkraut. Another classic. Not all sauerkrauts are created equal – especially when purchased ready-made. There is no shame in that of course! Just taste it beforehand to make sure it isn’t overly sour nor salty.
- Mushroom. With mushrooms, there are two paths: typical white button (champignon) and wild mushrooms. While you can purchase regular mushrooms all year round, most wild varieties are at their peak in the fall season.
- Sauerkraut & Wild Mushroom (Christmas Style) Which brings us to traditional Christmas Eve Pierogi, filled with wild mushrooms and/or sauerkraut. Packed with rich umami flavour, they never fail to be the best thing on the table.
- Sweet Cabbage. The name can be a bit misleading – sweet cabbage pierogi have no sugar added and they aren’t a dessert. The sweetness comes from using young, fresh cabbage instead of sauerkraut.
- Lentil. Dried lentils are a year-round staple in every pantry, and they work great as a pierogi filling. The type is up to you, although the most popular choice is red or green.
- Sweet Farmer’s Cheese. Sweet cheese pierogi filling is a firm favourite in canteens, at milk bars and in many Polish homes. While it’s very easy to make, it can be a real challenge to recreate it abroad.
- Fruit (Blueberry/Bilberry, Strawberry, Plum/Prune…) Fruit Pierogi are a classic in the summer kitchen. When the hot weather takes its’ toll, and the market stalls are full of fresh strawberries, apricots and cherries – it’s worth serving them instead of heavy and meaty dinner.
- Poppy seed & Dried Fruit (Christmas Style) Poppy seed must appear on the Polish Christmas Eve table, in one form or another. It symbolises fertility, prosperity and wealth.
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