Best Bacon And Sauerkraut Perogies Recipes

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LAZY PEROGIES



Lazy Perogies image

The deliciousness of perogies, all done up in a 9x11-inch pan...mmmmm!

Provided by Tonja Popowski

Categories     Main Dish Recipes     Dumpling Recipes

Time 1h40m

Yield 12

Number Of Ingredients 12

9 uncooked lasagna noodles
4 large baking potatoes, peeled and cut into 1-inch chunks
½ cup milk
1 tablespoon butter
1 teaspoon onion salt, or to taste
salt and black pepper to taste
1 cup shredded Cheddar cheese
1 pound bacon
1 onion, chopped
2 cups dry cottage cheese
1 egg
1 teaspoon onion salt, or to taste

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Once the water is boiling, stir in the lasagna noodles, about 3 or 4 at a time, and return to a boil. Cook the noodles uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 10 minutes per batch. Drain well in a colander set in the sink, and lay the cooked noodles flat on waxed paper or aluminum foil while you finish cooking the rest of the noodles.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x11-inch baking dish.
  • Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Using a potato masher, mash the potatoes with the milk and butter until smooth. Stir in 1 teaspoon of onion salt, and season with salt and pepper. Set the mashed potatoes aside to cool. When cooled, mix with shredded Cheddar cheese.
  • Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and almost crisp, about 10 minutes. Place the onion into the hot bacon fat, and cook and stir until the onion is translucent, about 8 minutes. Break the bacon into pieces with a spoon or spatula, and set the bacon and onion aside. Mix the cottage cheese, egg, and 1 teaspoon of onion salt in a bowl.
  • To make the casserole, place 3 lasagna noodles into the prepared baking dish, and spread with the cottage cheese mixture in an even layer. Top the cottage cheese with 3 more lasagna noodles, then spread potato-cheese mixture in a layer. Top the mashed potato layer with 3 more noodles, then spread the bacon and onion into an even layer on top of the casserole.
  • Cover the casserole with aluminum foil, and bake in the preheated oven until the cheese is melted and the casserole is hot, about 30 minutes. Allow to set for about 10 minutes before serving.

Nutrition Facts : Calories 270.5 calories, Carbohydrate 27.6 g, Cholesterol 45.7 mg, Fat 10.4 g, Fiber 2.1 g, Protein 16.9 g, SaturatedFat 4.7 g, Sodium 689.2 mg, Sugar 4 g

PEROGIES WITH VARIOUS TRADITIONAL FILLINGS



Perogies With Various Traditional Fillings image

What can I say, I love these little babies and they love me back, so I only do this twice a year and "ration" them out! I make double to triple the amounts and freeze for later use. To serve boil, drain and then fry in butter with a lot of onions and serve with a dollop of sour cream!

Provided by Diana Adcock

Categories     Polish

Time 1h8m

Yield 50 Perogies

Number Of Ingredients 17

3 cups flour
1 egg
2 teaspoons vegetable oil
1 teaspoon salt
3/4-1 cup water
1 kg dry curd cottage cheese
5 eggs, whipped
1 cup grated sharp cheddar cheese
6 -8 teaspoons fresh dill, chopped
1 teaspoon salt
1 lb bacon, cooked, crumbled and most of the fat added to the dry sauerkraut
1 (32 ounce) jar sauerkraut, drained well
1/2-1 teaspoon salt
4 medium potatoes, boiled and mashed
1 onion, grated
3 cups grated old cheddar cheese
salt

Steps:

  • note***The dough recipe is for around 50 perogies.
  • At least 1 batch for each filling.
  • I make a day of this and triple each recipe.
  • Believe me, they don't last long!
  • For the dough: Mix egg, oil and water.
  • Add to flour and salt and knead to elastic.
  • Flour your counter top and rolling pin.
  • Roll the dough to around 1/4 inch thick and cut into small circles.
  • Stretch with fingers and add 1 t. filling, fold over and flute.
  • Boil until perogies float.
  • Cool before freezing.
  • Cottage cheese and Dill filling: In a large bowl mix all ingredients together well and fill perogies.
  • Sauerkraut and Bacon: In a large bowl mix together all ingredients well. Bacon fat will cling to the kraut. Fill perogie dough.
  • Potato and Cheese: In a large bowl mix well the potato, cheese, salt and mix well. Fill Perogie dough.
  • You will need about 1 and 1/2 recipes for the dough for each batch of filling, depending on how thick or thin you roll your dough.

OLD FASHIONED SAUERKRAUT PEROGIES



Old Fashioned Sauerkraut Perogies image

Sauerkraut is my #1 favourite perogie, and I love them done the old fashioned way by adding sour cream in the perogie with the sauerkraut. This can be served with cooked bacon, melted butter and onion with a dollop of sour cream on the side. I changed a lot of the ingredients to suit my tastes but wanted to publish the...

Provided by Jo Zimny

Categories     Pasta

Time 30m

Number Of Ingredients 11

SAUERKRAUT FILLING
3 c sauerkraut (or more)
1 medium shallot or onion (chopped fine)
4 Tbsp bacon fat, butter or shortening
2 Tbsp sour cream
salt and pepper to taste
FOR THE PEROGIE
4 c all purpose flour
1 tsp butter
1 1/2 c warm water
1 tsp salt

Steps:

  • 1. FOR THE SAUERKRAUT FILLING: Note: You can fry your onions and bacon ahead of time.
  • 2. I bought the type of sauerkraut that you find in a jar, so first drain it and then rinse the sauerkraut well in warm water, squeeze it dry, and chop it up finely.
  • 3. Cook the onion or shallot in fat or shortening until tender and the flavors are blended.
  • 4. Add the sour cream to the sauerkraut, season with salt and pepper.
  • 5. Cook in a saucepan on low for 15 minutes until the sauerkraut is tender. Do not over cook this!
  • 6. Chill in the fridge until cold and then fill the perogies.
  • 7. FOR THE PEROGIES
  • 8. Put the flour, butter and salt into the food processor with the lid on and turn on the machine. Put the water through the feeding tube in a stream. Let this process until a ball of dough is formed. Let the dough sit for a half hour and it will be easier to work with. I put mine in a plastic bag on the counter.
  • 9. Once the dough has set and the sauerkraut is chilled roll out the dough and use a 4" round cookie cutter to cut out your perogies. Fill each being careful not to get any on the edges. Seal shut tightly.
  • 10. Place the perogies on a floured surface so they won't stick. Cover with a tea towel.
  • 11. Drop the perogies into a large pot of boiling water. When they float up to the surface they are done. Don't put too many in the pot at once, maybe 6 at the most, otherwise this will cool your water down too much.
  • 12. Melt some butter and put it into the bottom of an oven proof dish and add your first layer of perogies I use a 9x13" casserole dish. I layer the perogies with fried bacon and onions and more butter. These stick easily so make sure you have enough butter on them.
  • 13. Place in the oven and keep warm until you're ready to eat. I love a dollop of sour cream on the side.
  • 14. Enjoy!

LAZY MAN'S PIEROGI



Lazy Man's Pierogi image

Every time we have a party I'm requested to make this dish. Wonderful mixture of pasta, bacon, mushrooms, and onions.

Provided by JEDDY51

Categories     Main Dish Recipes     Dumpling Recipes

Time 1h15m

Yield 8

Number Of Ingredients 8

1 (16 ounce) package rotelle pasta
½ pound bacon, chopped
2 onions, chopped
½ pound mushrooms, quartered
1 tablespoon butter
1 (16 ounce) can sauerkraut - rinsed and drained
2 (10.75 ounce) cans condensed cream of mushroom soup
salt and pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C).
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in onions, and cook until translucent. In a separate pan, saute the mushrooms in butter.
  • In a large bowl, combine pasta, bacon, onion, mushrooms, sauerkraut and condensed soup. Season with salt and pepper. Pour into a 9x13 inch baking dish.
  • Bake in preheated oven for 45 minutes.

Nutrition Facts : Calories 356.4 calories, Carbohydrate 52 g, Cholesterol 14.1 mg, Fat 11.4 g, Fiber 4.2 g, Protein 13.5 g, SaturatedFat 3.6 g, Sodium 1093.2 mg, Sugar 6 g

HOMEMADE SAUERKRAUT PIEROGIES / PEROGIES - OLD FASHIONED RECIPE



Homemade Sauerkraut Pierogies / Perogies - Old Fashioned Recipe image

Make and share this Homemade Sauerkraut Pierogies / Perogies - Old Fashioned Recipe recipe from Food.com.

Provided by Mimi Bobeck

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

3 cups sauerkraut (or more)
1 medium chopped onion
4 tablespoons bacon fat (vegetable shortening can be substituted) or 4 tablespoons butter (vegetable shortening can be substituted)
2 tablespoons sour cream
salt and pepper
2 1/2 cups flour
1/2 teaspoon salt
1 egg
2 teaspoons oil
3/4 cup warm water

Steps:

  • Sauerkraut Filling: 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.

SAUERKRAUT, BACON AND ONION PIEROGI



Sauerkraut, bacon and onion pierogi image

The bacon and onion give these pierogi so much more better flavor. I make them and take orders from friends to serve with their holiday dinners. P.S See my mashed potato pierogi recipe.

Provided by Mary Lee

Categories     Other Side Dishes

Time 1h40m

Number Of Ingredients 6

6 strips bacon ( fried and crumbled ... save bacon grease)
2 med onions (diced)
1 jar sauerkraut ( slightly rinsed and drained well)
2/3rd cup butter or margarine
salt/pepper to taste
garnish: sour cream and chives

Steps:

  • 1. Fry bacon but don't over fry ... when done remove bacon from frying pan , crumble, set aside.
  • 2. Add chopped onion to bacon grease ... sautee until carmelized. Remove some but not all bacon grease.
  • 3. Add 2/3rd cup butter/margarine to sauteed onion , when melted add sauerkraut and crumbled bacon , salt and pepper to taste. Cook on low/medium heat and stir until onion and bacon are well mixed in with the sauerkraut. You are ready to fill peirogi pockets.
  • 4. Pierogi Dough 3 lrg eggs 1 (8 ounce) container sour cream 3 cups all-purpose flour 1/3 teaspoon salt 1 teaspoon baking powder Note: If dough is too thick add a couple of tablespoon of cold water until you reach pie dough like texture. On flour prepared rolling surface , roll out 1/4 of dough at a time ... using a cutter/lid approx 3 1/2 in diameter cut out dough cicles (makes approx 24 pockets) ... fill center of circles with approx 1 heaping tablespoon of sauerkraut filling ... fold over circle and with a egg wash close pierogi pockets pressing down with fork all along open edges. Add approx 6 pierogi at a time to pot of boiling salted water, boil approx 5-7 minutes. Remove from water and drain. You can serve with melted butter just boiled "or" you can sautee drained pierogi in butter/margarine until slightly brown. ( I fry them with sliced thin onion circles ) Optional: Serve with a spoon of sour cream and sprinkled chives as garnish.
  • 5. I also posted a mashed potato, bacon and onion pierogi filling.

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