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.
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Danny Ngulube
[email protected]I'm always looking for new pierogi recipes, and this one did not disappoint! The sauerkraut filling was unique and delicious, and the dough was cooked to perfection. I will definitely be making these again.
Rs Cheema
[email protected]These pierogies were delicious! The sauerkraut filling was flavorful and tangy, and the dough was light and fluffy. I would definitely recommend this recipe.
Frederick Acker
[email protected]I'm not a huge fan of sauerkraut, but these pierogies were surprisingly good! The filling was well-seasoned and tangy, and the dough was cooked perfectly. I would definitely recommend this recipe.
Fashion Bee
[email protected]These pierogies were a bit more time-consuming to make than I expected, but they were definitely worth it! The sauerkraut filling was savory and flavorful, and the dough was light and fluffy. I would definitely recommend this recipe.
Cycloneace
[email protected]I'm always looking for new pierogi recipes, and this one did not disappoint! The sauerkraut filling was unique and delicious, and the dough was cooked to perfection. I will definitely be making these again.
Pamela Achieng
[email protected]These pierogies were delicious! The sauerkraut filling was flavorful and tangy, and the dough was light and fluffy. I would definitely recommend this recipe.
Erick Laurenco
[email protected]I'm not a huge fan of sauerkraut, but these pierogies were surprisingly good! The filling was well-seasoned and tangy, and the dough was cooked perfectly. I would definitely recommend this recipe.
Josa West
[email protected]These pierogies were a bit more time-consuming to make than I expected, but they were definitely worth it! The sauerkraut filling was savory and flavorful, and the dough was light and fluffy. I would definitely recommend this recipe.
Frank Ofori
[email protected]I'm always looking for new pierogi recipes, and this one did not disappoint! The sauerkraut filling was unique and delicious, and the dough was cooked to perfection. I will definitely be making these again.
naomi george
[email protected]These pierogies were delicious! The sauerkraut filling was flavorful and tangy, and the dough was light and fluffy. I would definitely recommend this recipe.
Ramtin Amjadi
[email protected]I'm not a huge fan of sauerkraut, but these pierogies were surprisingly good! The filling was well-seasoned and tangy, and the dough was cooked perfectly. I would definitely recommend this recipe.
Jaan Ali
[email protected]These pierogies were a bit more time-consuming to make than I expected, but they were definitely worth it! The sauerkraut filling was savory and flavorful, and the dough was light and fluffy. I would definitely recommend this recipe.
Jassica Kimani
[email protected]I'm always looking for new pierogi recipes, and this one did not disappoint! The sauerkraut filling was unique and delicious, and the dough was cooked to perfection. I will definitely be making these again.
Kamala dhami
[email protected]These pierogies were easy to make and turned out great! The sauerkraut filling was flavorful and tangy, and the dough was light and fluffy. I would definitely recommend this recipe.
Daniel Pacheco
[email protected]I was a bit hesitant to try these pierogies, but I'm so glad I did! The sauerkraut filling was surprisingly delicious, and the dough was cooked perfectly. I will definitely be making these again.
Arslan Safi
[email protected]These pierogies were a hit with my family! Everyone loved the unique flavor of the sauerkraut filling. I will definitely be adding this recipe to my regular rotation.
Tara K
[email protected]I'm not usually a fan of sauerkraut, but these pierogies were amazing! The filling was savory and well-seasoned, and the dough was light and fluffy.
Md mursalin Hossain
[email protected]These pierogies were absolutely delicious! The sauerkraut filling was flavorful and tangy, and the dough was cooked to perfection. I will definitely be making these again.