OLD FASHIONED SAUERKRAUT PEROGIES

facebook share image   twitter share image   pinterest share image   E-Mail share image



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!

There are no comments yet!