How To make Pierogi Fillings, Sauerkraut

Pierogi z Kapustą i Grzybami | Dumplings with Sauerkraut and Mushroom | Christmas Eve Dish

In my home we celebrate Christmas with polish traditions and Pierogi z kapustą i grzybami is one of my favorite Christmas recipe. I am the one who is responsible for making them every year. These are dumplings filled with sauerkraut and mushroom filling. They are served with red borscht soup (red beet soup).


Ingredients
For the filling
- 24 oz crimini mushroom
- 2 oz (56g) dried wild mushroom (soaked in boiling water)
- 32 oz (900g) sauerkraut ( I use Belveder brand - tastes the best)
- 1 tsp kosher salt
- 3 tbs butter (you can use more if you like)
For the dough
- 510 g of All purpose flour
- 1 cup and 1/4 of hot water
- 1 tbs butter
- pinch of salt

Items used in video:
Dumpling Maker – you can buy here:
Wood Rolling Pin – you can buy here:
Cutting Board, Extra Large – you can buy here:
Miyabi Kaizen Chef's Knife - you can buy here:
Mikasa 5225580 Delray 40-Piece Dinnerware Set, Service for 8 - you can buy here:
Glass bowl - you can buy here:
Stainless Saute Pan – buy it here:
Measuring Cup Set – buy here:

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Nutritional Facts for dough
70 servings per recipe
Calories per Serving: 28
Total fat: 0.2 g
Total Carbohydrates: 5.6 g
Protein: 0.7 g


***This is only an approximation***

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Polish pierogi

Polish pierogi rolling out, pierogi stuffing and pierogi preparation.

Full recipe:

Pierogi filling with sauerkraut| Polish Christmas Tradition| Farsz na pierogi z kapustą

Today I would like to share with you a recipe for the filling for pierogi with sauerkraut and dry mushrooms, and show you a Polish tradition of sharing opłatek.
Wesołych Świąt!!!

Ingredients:
1 jar Sauerkraut
1 big Apple
1 big onion
1/2 cup of chopped prunes
1/2 cup of cranberries
1 cup of white wine
salt, pepper and olive oil
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WATCH NEXT- Vegetarian recipes for Christmas:
Mushroom Soup:
Christmas cabbage with mushrooms:
Dry compote and pudding:

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Thank you, for your support! MERRY CHRISTMAS! HAPPY HOLIDAYS!
SMACZNEGO!!!

#pierogiwithcabbage #pierogirecipe #polishfood

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

Pierogi Cabbage Mushrooms / Pierogi z Kapusta i grzybami Ep. 122

Polish delicious pierogi with sauerkraut and mushrooms ( kaputa i grzybami ). are a wonderful dish for Christmas evening or any other day . This is a original Polish Pierogi recipe made with soft and doughy filled with healthy and cabbage and mushroom stuffing. They are perfectly delicious just garnished with sautéed onion . Enjoy ! ! Smacznego !!
Posting exciting new recipe every other Thursday ! so keep checking back!
Pierogi Ingredients:
Sauerkraut-Mushroom Filling :
2 Lb Sauerkraut (chopped, rinsed, and drained)
20 g dry Mushrooms
100 g Fresh Mushrooms
1 Onion (finely chopped)
2 Tbs Oil
¼ teaspoon salt ( to taste, remembering that the kraut is salty)
¼ tsp Black Pepper
Pierogi Dough:
6 cups Flour
1 Cup boiling water
1 cup warm water
salt and Oil
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YOU-TUBE:

Easy Sauerkraut Pierogi Recipe

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Ice cream scoops I use for filling pierogi:

'Spider' straining spoon:


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


Visit my blog for step-by-step instructions and tips:


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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