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
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marc johnn
[email protected]I'm always looking for new pierogi recipes. I'll have to try this one.
Adeel Ullah
[email protected]I'm not sure how I feel about sauerkraut in a pierogi.
Clévér Réx
[email protected]Sauerkraut pierogi? That's a new one to me.
Malini Persaud
[email protected]I've never heard of sauerkraut pierogi before. I'm intrigued.
Alysha Smith
[email protected]I'm not sure about the sauerkraut filling, but I'm willing to try it.
Abnana Afnan
[email protected]These pierogi look delicious! I can't wait to try them.
Ruby Naz
[email protected]I'm going to try making these pierogi with different types of sauerkraut.
Reapers_ Insanity
[email protected]These pierogi are a great way to use up leftover sauerkraut.
Zibusiso zie
[email protected]I added some cooked bacon to the sauerkraut filling and it was amazing!
Dalton Escue
[email protected]I'm not a big fan of sauerkraut, but I really enjoyed these pierogi.
Sitaram Lama
[email protected]These pierogi were a little too sour for my taste.
Nacito Matsenhe
[email protected]I didn't have any caraway seeds on hand, so I used dill instead. It was still very good.
shaban G
[email protected]I used store-bought sauerkraut for this recipe and it worked out well.
Mojafor Hosain Khan
[email protected]These pierogi were easy to make and turned out great. I'll definitely be making them again.
Tino Marufu
[email protected]The dough was a little thick for my taste, but the sauerkraut filling was very good.
Deependra Jaiswal
[email protected]I've never had sauerkraut pierogi before, but I'm glad I tried them. They were delicious!
Antonio Barreto
[email protected]These pierogi were a hit! The sauerkraut filling was flavorful and tangy, and the dough was perfectly cooked.