Homemade Sauerkraut Pierogies
Haven't tried this yet, but I have been looking for this recipe for a very long time and it looks like the type pierogies I ate as a child growing up.
Haven't tried this yet, but I have been looking for this recipe for a very long time and it looks like the type pierogies I ate as a child growing up.
- Carbohydrate 77.28621 g
- Cholesterol 280.758125 mg
- Fat 24.5516303125 g
- Fiber 5.8450001462698 g
- Protein 18.7304859375 g
- Saturated Fat 7.53644671875 g
- Serving Size 1 1 Serving (330g)
- Sodium 803.629 mg
- Sugar 71.4412098537302 g
- Trans Fat 3.73662546875 g
- Calories 609 calories
Step-by-step
- 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.
Why is this dough suddenly stiff and tearing around the edges? Making pierogies from scratch requires managing moisture at every stage, from the hydrated flour to the water-logged cabbage. Getting the balance right transforms a heavy dumpling into a tender, pliable package that holds its shape through boiling and frying.
- Rinse three cups of sauerkraut thoroughly in warm water to tame the sharp brine, then squeeze the shreds completely dry in a clean towel before cooking; any excess liquid will breach the dough seals.
- Knead the mixture of flour, water, egg, oil, and salt just until smooth, stopping well before gluten development toughens the texture.
- Rest the divided dough under an inverted bowl for at least 10 minutes so the gluten relaxes, making it much easier to roll out to an even, thin sheet without springing back.
- Maintain a gentle boil when cooking the formed dumplings, stirring very slowly with a wooden spoon to prevent them from adhering to the bottom of the pot.
- Pull the pierogies out the moment they float to the surface and puff up, usually after three to four minutes, to avoid a mushy interior.
Surplus batches freeze exceptionally well on floured baking sheets before being transferred to bags. Reheating those frozen reserves in a skillet with butter or bacon fat yields a crisp exterior crust that rivals fresh boiling.
