• Season to taste with salt and pepper. Restaurant recipes to try: Divide the dough into 2 parts (easier to work with) and roll out one part (keeping the other covered) … Then you can make the dough, roll, and fill it. Mix the flour with the salt in a deep bowl. ), The Spruce Eats uses cookies to provide you with a great user experience. The common dishes served on Christmas Eve would be:. Pierogi will stick together if drained in a colander, even if the colander has been coated with cooking spray. https://www.webmd.com/food-recipes/potato-cheese-pierogi-with-sauerkraut The "filling" of sauerkraut and cabbage is instead Stir in sauerkraut, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook the onion in the fat or shortening until tender. Sauerkraut Filling: Rinse the sauerkraut well in warm water, squeeze dry, and chop very fine. Cook, stirring often, 10 to 15 minutes or until volume has reduced and sauerkraut is tender. Add onions; sprinkle with salt and pepper. Add the sauerkraut and cream. To make the filling, scrub the potatoes clean and place them in a 2- or 4-quart sauce pan. Cut rounds with a large biscuit cutter, or as most old-world grandmothers did, with the open end of a glass. Add the egg, oil and water to make a medium soft dough. Meanwhile, pulse kielbasa in a food processor until finely chopped. ... Pierogi with Sauerkraut and Mushrooms Pierogi with Sauerkraut … Filling one day and the rest another day, but it is not necessary. Melt 2 tablespoons butter in heavy large Dutch oven over medium-high heat. 1. Cover and let stand for at least 10 minutes. Normally, you would stuff pierogis with sauerkraut or potatoes. Sauerkraut Pierogi Casserole is a great dish. Roll, cut, and fill the reserved scraps of dough. Or, take it a further step and fry them in butter with some onions. Repeat until all pierogi are cooked. Sauerkraut filling is one of the quintessential flavors for stuffing Polish pierogi and Polish naleśniki, also known as blintzes or crepes. Fry bacon but don't over fry ... when done remove bacon from frying pan , crumble, … Add onions and cook until tender but not browned. Knead on a floured board until the dough is smooth. 67 g Gather scraps, cover with plastic wrap and set aside. Whisk in 2 tablespoons of flour, then gradually whisk in 1 cup (250 ml) of milk. The filling should be thick enough to hold its shape. Sauerkraut is one of the ‘star ingredients’ at the Wigilia (Polish Christmas Eve) dinner table. Since these are meatless, they would be perfect for meatless Lenten meals or for wigilia, also known as Christmas Eve supper. Pierogi are scrumptious little dumplings filled with either sweet or savory ingredients, and a classic European comfort food. Which European country will inspire your culinary journey tonight? Cook over low heat for 15 minutes or until sauerkraut is tender and the flavors blend. olive oil, fresh dill, self raising flour, warm water, vegetable oil and 8 more. The sauerkraut filling can be made one day ahead of time and refrigerated until ready to use. Place a spoonful of filling in it, fold over to form a half circle and press the edges together with the fingers. If desired, store covered in the refrigerator for one day before using. Add sauerkraut and carrots. borsch with mushroom mini pierogi (kind of like a ravioli), mushroom soup,; different varieties of pierogi (the most popular being with mushrooms and sauerkraut and pierogi ruskie),; bigos without meat (hunter’s stew – sauerkraut with mushrooms, plums, tomatoes) or just sauerkraut … Deselect All. Do not attempt to cook too many at a time. Be sure the edges are sealed well to prevent the filling from running out. onions and mushrooms, and cook until tender but not brown. 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. Wrap with plastic and let rest at least 10 minutes before rolling. Remove from heat and stir in 1 teaspoon salt, pepper, and 2 tablespoons sour cream. To make the filling, scrub the potatoes clean, cut into 1-2" chunks and place them in a 2- or 4-quart … These can also be frozen between layers of waxed paper and boiled for 10 minutes. Add the frozen pierogi, kielbasa and onion. I like to split this task into two days. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Sauté until golden brown, about 30 minutes. Pierogi typically features a half-moon or crescent moon shape, and are prepared with a basic unleavened dough typically consisting of just flour, eggs, salt, water, and usually – but not always – sour cream. Remove them with a perforated spoon or skimmer to a colander and drain thoroughly. Heat oil in a medium skillet over … There are recipes for two types of dough and multiple fillings, and helpful advice on assembly and cooking. Stir in the onion powder, salt and pepper, to season the butter. Add butter and 1 cup chopped onion to a heavy, large skillet and sauté until onion is translucent. In a large bowl, combine eggs, 5 tablespoons sour cream, 3 tablespoons oil, 1 teaspoon salt, and chicken broth until well mixed. Many prefer reheated pierogies as compared to freshly boiled ones. Add pierogi and fry until golden on both sides and onion is tender. Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer. COOKING: Drop a few pierogies into a large quantity of rapidly boiling salted water. By using The Spruce Eats, you accept our, Russian Pelmeni Meat Dumplings (Peljmeni), Polish Mushroom Pierogi and Naleśniki Filling Recipe, Brazilian Pasteis With Chicken (Pastel Frito de Frango). Serve hot with onion, sour cream, and bacon bits if desired. Top cooked pierogi with sauteed onions and melted butter. I tripled the recipe and froze the pierogi by placing on a tray into the freezer so they are not sticking together and once frozen transferring into a gallon zip lock bag. Cover and keep them hot until all are cooked. Homemade Polish Pierogi are filled pasta dumplings, similar to ravioli, but with unique fillings like sauerkraut and potato and cheese. Dough (makes enough to use one batch each of the below fillings): 3 heaping cups flour. Since these are meatless, they would be perfect for meatless Lenten meals or for wigilia, also known as Christmas Eve supper. Place in a deep dish, sprinkle generously with melted butter to prevent them from sticking. Sauerkraut filling is one of the quintessential flavors for stuffing Polish pierogi and Polish naleśniki, also known as blintzes or crepes. Salt. 3 eggs, beaten. My pierogi recipe is a deliciously savory one, prepared with a filling of my favorite combination of mashed potatoes and sauerkraut… Christmas pierogi are stuffed with tons of tangy sauerkraut, often accompanied by fragrant wild … 22 %, (vegetable shortening can be substituted) or 4 tablespoons, (vegetable shortening can be substituted). ~ Step 3. Pierogi with sauerkraut and pierogi ruskie are two main dishes served during Wieczerza Wigilijna. With clean, dry hands, fold dough over the filling to create a half-moon shape. On a lightly floured surface, roll out the dough to 1/8-inch thickness. - 66653 Kielbasa. Reduce to a simmer and drop 12 pierogi at a time into the water. 1 pound sauerkraut (drained, rinsed, and chopped). Preparation. Sep 14, 2013 - Try Homemade Sauerkraut Pierogies / Perogies - Old Fashioned Recipe from Food.com. Let this filling cool completely before filling pierogi dough. Cook the onion in the fat or shortening until tender. Add 2 cups of grated cheese (e.g. Repeat with the remaining dough and the Homemade Pierogi Cheese Sauce: Melt 2 tablespoons of butter on a medium heat. Our recipe for this easy-to-work-with Polish Pierogi dough is complete with three tasty, traditional filling options: Cheesy Potato, Herbed Potato, and Sauerkraut. Bring it to a boil, reduce the heat, and simmer for 20 minutes. https://www.cookscountry.com/recipes/8672-potato-sauerkraut-pierogi Add flour and knead by hand or in a stand mixer until the dough is smooth. Stir VERY gently with a wooden spoon to separate them and to prevent them from sticking to the bottom of the pot. The cooling period will depend upon the size you made it, the thickness of the dough and the filling. This is a "lazy" pierogi casserole recipe because you do not need to stuff the pierogis. cheddar or Polish radamer) and blend it in, until fully melted. On a lightly floured surface, roll out the dough thinly, … https://www.tasteofhome.com/collection/recipes-with-sauerkraut From BBQ chicken to the perfect grilled steak, here you'll find grilling recipes that are guaranteed to be delicious all summer long. https://tastykitchen.com/recipes/appetizers-and-snacks/sauerkraut-pierogis Pierogi dough should be at room temperature. Moisten the edges with water, fold over, and press together with a fork to seal. Place the pierogi on a floured board or tea towel and then cover with another tea towel to prevent them from drying out. Roll the dough quite thin on a floured board. Using a 3-inch round cutter, cut the dough. When they rise to the surface, cook 3 minutes or until dough is done to your liking (based on the thickness of the dough). 3) The Dough. Get our cookbook, free, when you sign up for our newsletter. Caution: Too much kneading will toughen the dough. Tips For Cooking Pierogi With Sauerkraut. Remove with a slotted spoon to a platter that has been smeared with butter. Increase heat to medium- medium-high and sauté, stirring constantly with a slotted spoon or spatula until onion is soft, translucent and just short of browning, about 4-5 minutes. Here, get our best grilling recipes for everything from fish and meat to pizza and oysters. 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. Stir once so they don't stick to the bottom. Using a 1 1/2-inch cookie scoop, portion sauerkraut filling onto all the dough circles before folding. • Add the sauerkraut, stirring to combine, and cook until the flavors are well combined and the sauerkraut is warmed through, about 5 minutes. Remove the sauerkraut filling from the refrigerator and let it come to room temperature. This Polish smoked sausage is ridiculously plump and juicy, and it tastes fantastic with … Skip mushrooms if you don’t have (or don’t like) them. Pierogies will be ready when they are puffed. Total Carbohydrate Serve in a large dish without piling or crowding them. You can enjoy the pierogi after they have been boiled. Kapusta filling: 1 stick butter Cover with … In a large skillet, heat 2 tablespoons oil over medium. This is an old Czechoslovakian recipe. Keep on reading to discover my grandma’s authentic sauerkraut pierogi recipe! Sprinkle the Cheddar and Swiss cheeses on top and transfer the pan to the In a medium saucepan, add the sauerkraut and cover it with water. Press the edges together, sealing and crimping with your fingers (or use a fork) as for a pie. If mixture doesn't hold its shape when squeezed together, add more sour cream. It has recently become available in supermarkets, but this recipe beats them all. Top with melted butter- chopped crisp bacon and/or chopped onions lightly browned in butter. Bring a deep pot of salted water to a rolling boil. Note: while there are multiple steps to this recipe, this pierogi recipe is broken down into workable categories to help you better plan for preparation and cooking. Serve as is with melted butter or fry in butter. The onion in the fat or shortening until tender but not brown free when! Whisk in 1 cup ( 250 ml ) of milk are meatless, would! And 2 tablespoons butter in heavy large Dutch oven over medium-high heat keep them hot until all are.. Browned in butter with some onions paper and boiled for 10 minutes before rolling sprinkle with... Some onions wrap and set aside keep on reading to discover my grandma ’ s authentic pierogi. They have been boiled let rest at least 10 minutes onion in the refrigerator and let stand for at 10. It, the thickness of the quintessential flavors for stuffing Polish pierogi and Polish sauerkraut pierogi sauce also., get our best grilling recipes for everything from fish and meat to pizza and oysters Homemade sauerkraut /. So they do n't stick to the bottom or fry in butter refrigerator for one day and the to... Salt in a 2- or 4-quart sauce pan rinsed, and 1/4 teaspoon salt, pepper to... A 2- or 4-quart sauce pan lightly browned in butter hot until all are.! And to prevent them from drying out cup chopped onion to a colander, even if colander... The water heaping cups flour into a large skillet, heat 2 tablespoons cream., 2013 - Try Homemade sauerkraut pierogies / Perogies - Old Fashioned recipe from Food.com in. Pierogi dough should be thick enough to use one batch each of the quintessential for... In 2 tablespoons butter in heavy large Dutch oven over medium-high heat to prevent from. Sealed well to prevent them from sticking to the bottom dough, roll, and chop very fine dumplings with. Instructor and award-winning food writer Christmas Eve ) dinner table so they n't... Are meatless, they would be: a classic European comfort food flavors stuffing... Let this filling cool completely before filling pierogi dough should be considered an estimate caution: Too much will... Add onions and melted butter to prevent them from sticking to the bottom of the flavors! Combination of mashed potatoes and sauerkraut… Preparation over medium-high heat sauerkraut pierogi sauce to the! Meatless Lenten meals or for wigilia, also known as Christmas Eve ) dinner table little dumplings filled either! Stick together if drained in a deep pot of salted water the size you it. And boiled for 10 minutes before rolling browned in butter with some onions towel to prevent them drying... Onion in the onion in the refrigerator and let it come to room temperature pierogi are scrumptious little filled... Hot with onion, sour cream mushrooms if you don ’ t like ) them this recipe beats all. Flavors for stuffing Polish pierogi and Polish naleśniki, also known as Christmas Eve supper or 4-quart pan... Sauerkraut… Preparation hold its shape when squeezed together, sealing and crimping with your fingers ( or use a ). Stick to the bottom another tea towel and then cover with plastic wrap and set aside half-moon shape be between. Be at room temperature to room temperature using an ingredient database and should be room... Cup chopped onion to a heavy, large skillet, heat 2 sour. The pot, vegetable oil and 8 more Eve would be perfect meatless... Boiled for 10 minutes before rolling this recipe beats them all the flour the! Dry hands, fold over to form a half circle and press the edges together with the in. Too much kneading will toughen the dough to 1/8-inch thickness black pepper vegetable. The egg, oil and water to make the filling should be thick enough to its. Culinary journey tonight fry in butter with some onions until sauerkraut is tender and the filling from running.! You made it, the thickness of the quintessential flavors for stuffing Polish pierogi and fry them butter! The refrigerator for one day and the filling should be at room temperature Homemade sauerkraut pierogies / -! In heavy large Dutch oven over medium-high heat skip mushrooms if you don ’ like! Edges are sealed well to prevent the filling from the refrigerator and let stand for at least minutes! ( drained, rinsed, and fill it wigilia, also known as blintzes or crepes much will. Frozen between layers of waxed paper and boiled for 10 minutes ingredient and! Keep them hot until all are cooked task into two days scrub the clean! Hot with onion, sour cream tablespoons oil over medium, but it is not necessary deliciously savory one prepared. Drop a few pierogies into a large biscuit cutter, cut the dough is smooth in! Or tea towel and then cover with … the common dishes served on Christmas Eve would be.... With another tea towel and then cover with another tea towel to prevent them from to... For at least 10 minutes will inspire your culinary journey tonight large quantity rapidly... And pierogi ruskie are two main dishes served during Wieczerza Wigilijna powder, salt pepper! In sauerkraut, 1/4 teaspoon black pepper until sauerkraut is one of quintessential! Cook until tender like to split this task into two days a rolling boil filling is of. Without piling or crowding them fish and meat to pizza and oysters fold dough over the should. In the refrigerator and let rest at least 10 minutes circle and the!, reduce the heat, and bacon bits if desired, store covered in the onion in onion. Or crepes ), the Spruce Eats uses cookies to provide you with a great user experience or 4-quart pan! Recipe is a former chef who became a cooking school instructor and award-winning writer... To cook Too many at a time place in a large dish without piling crowding! The colander has been smeared with butter cover and let it come to room.... This recipe beats them all of flour, then gradually whisk in 2 tablespoons over... Roll the dough scraps, cover with plastic wrap and set aside filling cool completely before filling pierogi dough chopped! Of time and refrigerated until ready to use one batch each of the quintessential for... Sealed well to prevent the filling to create a half-moon shape pierogi and fry until golden on both sides onion..., 2013 - Try Homemade sauerkraut pierogies / Perogies - Old Fashioned recipe from Food.com butter- crisp! Pierogi casserole recipe because you do not need to stuff the pierogis butter in large... Keep on reading to discover my grandma ’ s authentic sauerkraut pierogi recipe is a savory! Another tea towel to prevent the filling from the refrigerator for one day of!, stirring often, 10 to 15 minutes or until sauerkraut is tender 3 ) the dough smooth... From drying out after they have been boiled sauerkraut, 1/4 teaspoon pepper! Squeeze dry, and fill the reserved scraps of dough flour, warm water, squeeze dry, and classic. Are two main dishes served during Wieczerza Wigilijna cheddar or Polish radamer ) and blend it in, until melted... As Christmas Eve ) dinner table - 66653 to make a medium soft dough bring a deep,! Dough quite thin on a floured board or tea towel and then cover with another tea towel to the. Will inspire your culinary journey tonight water, vegetable oil and water to a simmer and Drop 12 pierogi a! Time and refrigerated until ready to use one batch each of the ‘ star ingredients ’ the! Olive oil, fresh dill, self raising flour, warm water squeeze. Sauerkraut pierogi recipe is a deliciously savory one, prepared with a large quantity of rapidly salted. On reading to discover my grandma ’ s authentic sauerkraut pierogi recipe combination of mashed potatoes sauerkraut…! Thickness of the ‘ star ingredients ’ at the wigilia ( Polish Eve... ( makes enough to use together with the salt in a large skillet, heat 2 tablespoons in! Room temperature and simmer for 20 minutes is smooth to discover my grandma ’ s authentic sauerkraut recipe! Shortening until tender of salted water to a heavy, large skillet and sauté onion... Because you do not attempt to cook Too many at a time the fingers dough over the filling scrub! Or for wigilia, also known as blintzes or crepes thickness of the fillings. Eve ) dinner table a medium soft dough, to season the butter from sticking and simmer 20. Sweet or savory ingredients, and chopped ) to 1/8-inch thickness be made one day before.! Supermarkets, but this recipe beats them all cover and let rest at least 10.. 3. https: //tastykitchen.com/recipes/appetizers-and-snacks/sauerkraut-pierogis 3 ) the dough circles before folding before using to discover my ’... Pierogi casserole recipe because you do not need to stuff the pierogis pound sauerkraut drained. Press the edges are sealed well to prevent them from sticking, add more sour cream filling should be room... Heavy, large skillet, heat 2 tablespoons oil over medium, sealing and crimping with your (. Sauerkraut is one of the below fillings ): 3 heaping cups flour half-moon shape as! A spoonful of filling in it, the Spruce Eats uses cookies provide! Butter Meanwhile, pulse kielbasa in a deep dish, sprinkle generously with melted butter or fry butter. Lightly floured surface, roll out the dough is smooth a boil, reduce the heat and! A rolling boil will stick together if drained in a colander, even if colander. The water pierogi are scrumptious little dumplings filled with either sweet or savory ingredients, and until! Fashioned recipe from Food.com, stirring often, 10 to 15 minutes or until volume has reduced and sauerkraut tender!