Best 2 Old Fashioned Sauerkraut Perogies Recipes

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Prepare to embark on a culinary journey back in time with this exploration of classic "old-fashioned sauerkraut perogies". These delectable pockets of goodness, bursting with the tangy flavor of sauerkraut and the savory richness of perogies, have stood the test of time, captivating taste buds for generations. In this article, we will delve into the secrets of crafting the perfect "old-fashioned sauerkraut perogies", ensuring that you recreate this beloved dish with authenticity and relish.

Here are our top 2 tried and tested recipes!

HOMEMADE SAUERKRAUT PIEROGIES / PEROGIES - OLD FASHIONED RECIPE



Homemade Sauerkraut Pierogies / Perogies - Old Fashioned Recipe image

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

3 cups sauerkraut (or more)
1 medium chopped onion
4 tablespoons bacon fat (vegetable shortening can be substituted) or 4 tablespoons butter (vegetable shortening can be substituted)
2 tablespoons sour cream
salt and pepper
2 1/2 cups flour
1/2 teaspoon salt
1 egg
2 teaspoons oil
3/4 cup warm water

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



Old Fashioned Sauerkraut Perogies image

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

SAUERKRAUT FILLING
3 c sauerkraut (or more)
1 medium shallot or onion (chopped fine)
4 Tbsp bacon fat, butter or shortening
2 Tbsp sour cream
salt and pepper to taste
FOR THE PEROGIE
4 c all purpose flour
1 tsp butter
1 1/2 c warm water
1 tsp salt

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!

Tips:

  • For a crispier perogy, pan-fry them in a little butter or oil until golden brown.
  • If you don't have time to make the dough from scratch, you can use store-bought wonton wrappers.
  • To make the sauerkraut less sour, rinse it with cold water before using.
  • If you don't have any cooked potatoes on hand, you can boil some potatoes until they are tender and then mash them.
  • Serve the perogies with your favorite toppings, such as sour cream, bacon bits, or fried onions.

Conclusion:

Old-fashioned sauerkraut perogies are a delicious and hearty dish that is perfect for a cold winter day. They are also relatively easy to make, so they are a great option for busy weeknights. With a little planning, you can have a delicious and satisfying meal on the table in no time. So next time you are looking for a new and exciting dish to try, give old-fashioned sauerkraut perogies a try. You won't be disappointed!

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