MobiRecipe

How To make Pierogi Fillings, Sauerkraut

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SAUERKRAUT:

2 lb Sauerkraut
1 lg Onion (thinly sliced)
Sugar to taste Salt and pepper to taste 1/2 lb Diced bacon (optional) or
1/2 lb Diced salt pork (optional)
1/2 lb Butter (optional)
Fresh shredded cabbage -(optional) Diced mushrooms (optional) Rinse sauerkraut and drain well. Saute sauerkraut along with the onions in butter, bacon or salt pork for approximately 20 minutes on low heat, in a covered pan, stirring from time to time. Add salt, pepper, sugar (mushrooms if desired). Cool. * It doesn't say what to do with the shredded cabbage.

How To make Pierogi Fillings, Sauerkraut's Videos

Sauerkraut And Mushroom Pierogi Filling

Susan Sady of Susan's Cooking School, shows how to make a fantastic Sauerkraut and Mushroom filling for pierogi. For great recipes and step by step instructions on making Pierogi from scratch, see Susan's Pierogi page:
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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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Full recipe with all ingredients and instructions you can find at:

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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!

Sauerkraut Pierogi

Welcome back to I Loaf You!

Today I am sharing my family’s recipe for our Polish Christmas Eve dinner. Every year we make Sauerkraut Pierogi, Sauerkraut Soup, and Fried Fish. Today I am sharing the recipe for our Pierogi! If you have any questions please feel free to leave them below!

If you have any ideas or recipes you want us to try please let us know! Like and Subscribe and find us on Twitter! @loaf_you

Happy Baking!

Sauerkraut Pierogi

Filling:
1 stick (1/4 pound) Margarine
3 cans drained and rinsed Sauerkraut
an egual amount to the sauerkraut of Shredded Cabbage
4 chopped Medium Onions

Dough:
5 cups Hecker’s White Flour
5 large Eggs
3/4 cup Cold Water (plus more if needed)

For topping:
melt a little margarine with onions and cook until onions are translucent

Music:

Pork and sauerkraut filling for pierogies

PIEROGI--2 WAYS! (Potato Cheese & Sauerkraut)

Pierogi. That one simple word means evokes instant happiness to many of us, Polish or not! The best comfort food in the world! This recipe is handed down from Mike's Aunt Ann, and is one of the best in my opinion. Tender lovely dough stuffed with goodness! Check out my friend Mary's Channel at The Rex Fam for more pierogi goodness!

And to Paul's Blind Soup for The Soul, Merry Christmas! Thank you!

Pierogi

The Dough--

3 1/4 C flour
2 eggs slightly beaten
1 tsp baking powder
1/4 tsp salt
1/2 pint or more sour cream

Mix all ingredient to make a soft dough. (If using a mixer, mix until it pulls away from the sides of the mixer bowl.
Roll thin and cut out 4 inch circles.
Fill with a spoonful of filling.
Fold over and pinch together, making sure you pinch the edges shut totally with fingers or a fork.
Drop into boiling lightly salted water and and cook until they puff and float, roughly 3-4 minutes.
Remove and drain. You can freeze them, throw them in a crockpot with a pound a butter and several sliced onions, or lightly fry in butter in onions to serve right away. Yummy with a dollop of sour cream!

POTATO & CHEESE FILLING

1 tb grated onion
1 tbs butter
2 C mashed potato
1 C grated cheddar or other cheese
salt and pepper to taste

Boil potatoes and mash with cheese. Sauté onions in butter and all to the potatoes and mix together well. Ready to fill.

SAUERKRAUT FILLING

1 tbs sbutter
1 cup chopped onion
1 cup chopped mushrooms
14 ounces sauerkraut - drained, rinsed and minced
¼ teaspoon salt
¼ teaspoon ground black pepper
Optional--1 tbs sour cream

Chop kraut, onion and mushrooms and sauté in butter.
Mix all together for your filling.
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Sauerkraut and Mushroom Pierogi

Sauerkraut and Mushroom Pierogi {Pierogi z Kapustą i z Grzybami}
Everyone's favorite Polish dumpling. Toothsome, warm, soft, and smothered in caramelized onions—yep, that's the stuff! Soft and delicate pierogi dough resembles the texture of pasta dough, and the filling is savory, slightly tangy, but not overbearing. You can definitely make out the distinctive nutty and earthy taste of wild mushrooms. Ingredients
• Filling:
• 27 oz can of sauerkraut
• 8oz of baby bella mushrooms
• 1oz of dried shittake mushrooms*
• 1 large onion
• 1/4 tsp black pepper
• 2 + 3 tbs of butter
•
• Dough:
• 6 cups of all purpose flour
• 2 tsp of salt
• 2 eggs
• 600 ml of warm water

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