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How To make Pierogi Fillings, Sauerkraut
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
HOW TO MAKE PIEROGI! with SIMPLY POLISH - AUTHENTIC MEAT PIEROGI
Learn how to make authentic delicious meat filled pierogi with Simply Polish along with her friends and family! Fruit pierogi are also very easy and simple to make! Hope you enjoy!
panfranek.com
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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USEFUL KITCHEN GEAR
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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
Affiliate Disclosure:
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.
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
How to Make Pierogi - The Polish Chef
The Polish Chef, shows you how to make delicious potato and cheese pierogi from scratch helped by @Susanscookingschool. Enjoy!
Music is Prząśniczka by Polish composer, Stanisław Moniuszko (1819 - 1872). Originally written for piano and voice. Arranged and performed by Susan Sady.
Some supplies can be purchased here:
Recipe for fillings and dough:
Sauerkraut / Mushroom Filling Video:
Filmed by the talented Clint Byrne:
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:
*Some of the links in my video descriptions are affiliate links, which means at no extra cost to you, I will make a small commission if you click them and make a qualifying purchase. If you have a different purchase in mind, you can also use these store wide links below*
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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Sauerkraut & Mushrooms Pierogi
Pierogi are one of the main dishes in my native Poland, we love them all! In this episode we show you how to make vegetarian, sauerkraut & mushroom pierogi. Simple but so tasty and served almost in every Polish home on Christmas Eve. What we used for the filling: 1 large pack of white mushrooms, 1.5 lbs. of sauerkraut, 1 large onion, 1 oz. dry mushrooms, salt and pepper. We chopped white mushrooms and onion and let them saute until soft. We boiled the sauerkraut until very soft, chopped and combined with mushrooms and onion. Added salt and pepper to taste. Items used for the pierogi dough: 3 cubs flour, 1 cub warm water, 4 tbsp. butter - softened, 1 tsp. salt. For topping we used: bacon bits but it can be substituted with onions. We hope you enjoyed it!