How To make Pierogi Fillings, Sauerkraut

How to make Pierogi, a Christmas Eve must have.

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I've never met a person who didn't like pierogis. It's carbs, stuffed with carbs and cheese, fried in fat and onions. These are actually quite simple to make at home. The basic blueprint is to mix and then knead an unleavened dough. Roll out and cut into circles. Add the filling. Fold and pinch to seal the edges then boil to cook them through.

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INGREDIENTS LIST
Dough
- 360 grams all-purpose flour
- 110 g milk (or water)
- 2 eggs
- 7 g salt
- 10 g oil (optional)

Potato Filling
- 1000 g (2 lbs) Russet or Yukon gold potatoes
- Salt
- Sharp cheddar cheese, grated
- 1 tbsp butter (optional)
- Chives (optional)
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0:00 What are pierogis?
0:32 Intro
1:03 Potato & cheese filling
3:27 Mixing the dough
5:20 Rolling, cutting circles, & forming pierogi
7:52 Cooking & serving
10:54 Taste Test - Happy Holidays!

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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4
Voice recorded on Zoom H4n with Behringer Mic
Edited in: Premiere Pro

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Ethan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to [Amazon.com]( and affiliated sites.

My Grandmas 99 Year Old Pierogi Recipe

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Pork and Sauerkraut Pierogi filling

4 Pounds of pork shoulder country spare ribs bone out.
1 Pound of Bacon.
1- 64 oz Large jar of Farmans Barrel cured Sauerkraut. Drained keeping juice for later.
3 Tbs of Garlic
2 sweet yellow onions

Cut the 1 pound of bacon in 1/2 inch slices fry until a little brown to render the bacon, separating the bacon from the grease. Take the bacon out of the pan and starts salting and peppering the country spare ribs with a generous amount and fry for 2 to 3 minutes on each side, at this time when all of the ribs are sealed add them to the insta pot. Then take the 1/2 cup of bacon grease fry the onions and garlic for about 3 to 4 mins when done drain and put in the insta pot with the bacon, once that is done take the drained sauerkraut and fry for several mins. Add the Sauerkraut to the instant pot. The last step is to add the Juice from the Sauerkraut to the insta pot and set on meat setting for 1 hour pressure cooking. Once that is done cooking and cooled take 2 forks and shred the pork and sauerkraut together this will be the filling.

Dough Recipe for Pierogi
6 cups of all Purpose flour
6 whole eggs
1 tablespoon salt
1/2 cup of sour cream
1 cup of Water plus or minus

For this dough recipe I like to add 1 egg for 1 cup of flour it make the dough very tender not like rubber. Take the 6 cups of flour and in a large bowl combined the flour, make a well in the middle of the flour adding the 6 eggs, salt and sour cream combine, adding the water slowly you will know if you need less water or a little more depending on ur humidity of the area you live in. Need the dough for at least 5-7 mins fully folding and needing until smooth and putting it in a ball pressing with ur finger and see if it bounces back at you! Let rest for 20 mins so the gluten can rest. I like putting mine in the refrigerator, I then take it out and separate the ball into 8 sections. Now is the time to use a little extra flour to dust each separated piece when you rollout out. I would also put the dough your not using in a ziplock bag to keep it soft and moist. I have a atlas pasta roller so I take that, with a rolling pin and start rolling and feeding it into the atlas from 0 to number 4 I like to stop rolling the Dough at number 4 . Once rolled out take a 3/12 to 4 inch cookie cutter or something that is sharp to cut the circle for the dough out, I personally like using my grandmothers percolator coffee lid. Make sure when making the perigees to use water with the tip of your finger around the edge so that it seals properly and let rest for about 15 minutes before boiling so you don’t end up with all the filling leaked out of your pierogi

Cabbage and Mushrooms Pierogies - Pierogi z Kapusta i Grzybami - Christmas Menu Recipe #56

This vegetarian variant of pierogi made with dried mushrooms and cabbage is a must for my Christmas Eve dinner. I hope you enjoy!

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Name of the track: SilentNight

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Ingredients:


300 grams of dried wild mushrooms
half of a large onion
1 kg of sauerkraut
bay leaf
salt and pepper
4 cups of flour
1 tsp of salt
Instructions:

Soak your dried mushrooms preferably over night but no less than 2 hours.
Drain your cabbage and check if it needs rinse (if it is too sour). Transfer the cabbage to the pot add around one cup and a half of water. Add bay leaf and cook until tender.
Drain your soaked mushrooms and cook in separate pot until tender.
Let the cabbage and mushrooms cool a little bit and then drain and chop them finely.
Chop your onion and fry on few tbs of oil until soft and glossy. Add your cabbage and mushrooms and season with salt and pepper. Cook until all the liquid is evaporated (around 5 minutes).
In to your food processor add your flour and salt. Pulse few times and then start adding your water very slowly, watching the flour. When you see ball of dough in your food processor you don't need any more water. Let the food processor process the dough for another minute.
Put a large pot full of water to boil, add one tsp of salt.
Flour your surface slightly and transfer your dough from your food processor. Knead it few times. It should get elastic and not sticky very quickly.
Divide the dough in two parts, one put aside in a zip lock bag. Roll the remaining dough with your rolling pin flipping from side to side to prevent sticking to your working surface. Add some more flour if you have to. Keep rolling until you get 1 to 2 mm thick dough.
Lightly flour large plate.
With a glass or large cookie cutter cut circles and take the remaining dough to add it to your zip lock bag to roll it out after you are done with your first batch.
Pick up your circle of dough and flip it over so you place the stuffing on the side which was touching your working surface (they will close better this way). Stretch it a bit and then place in the centre about 1/2 to 1 tbs of stuffing (depends how big your glass/circle is). With your fingers stretch the dough around the stuffing to seal your pierogi (watching the video will help you understand - link at the bottom). Put your pierogies on the floured plate.
When you done with all your circles, put your pierogi into the boiling water. Stir gently with a wooden spoon so they don't stick to the bottom. Do not overcrowd your pot.
When the pierogies come to the surface boil them for one more minute.
Spray your plate with some non stick spray and put your drained pierogi on it. Spray the pierogi on top as well. You can use butter if you prefer.
Serve them fried.
Enjoy!

Easy Sauerkraut Pierogi Recipe

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Ice cream scoops I use for filling pierogi:

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Time-stamps:
0:00 Pierogi Filling Ingredients
0:19 How to Rehydrate Mushrooms
0:40 Pierogi Dough Ingredients
2:19 How to Cook Sauerkraut for Pierogi
3:35 How to Roll Out Dough for Pierogi
4:25 How to Seal Pierogi
5:23 How to Cook Pierogi
5:57 How to Serve Pierogi


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INGREDIENTS

for the lean dough:
* 500 g all purpose flour
* 1 cup hot water
* 1 tsp salt

for the filling:
* 500 g sauerkraut
* 100 g dried porcini mushrooms
* 2 tb butter
* 1 medium sized onion

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MORE VIDEOS:
Potato and Cheese Pierogi


Pickle Soup (Zupa Ogórkowa)


Polish Cabbage Soup


How to Dye Easter Eggs with Cabbage:


How to Dye Easter Eggs with Onion Peels:


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Martha Stewart Makes Pierogi From Big Martha’s Recipe | Homeschool with Martha | Everyday Food

Martha Stewart shares her family's pierogi recipe! Tune in for this episode of Homeschool, featuring Big Martha's Potato Pierogi and Cabbage Pierogi dishes. Martha is making her mom's classic potato filling, flavorful cabbage filling, and a delicious dough made from scratch! You won't want to miss this mouthwatering Polish recipe.

#Pierogi #Polish #Dough #Family #Recipes

0:00 Introduction
0:28 Big Martha's Potato Pierogi Dough Recipe
5:09 How to knead pierogi dough for dumplings
8:11 How to form pierogi dumplings
10:13 Finished batch of Big Martha’s Potato Pierogies

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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.

Martha Stewart Makes Pierogi From Big Martha’s Recipe | Homeschool with Martha | Everyday Food

Pork and sauerkraut filling for pierogies