Best Sauerkraut Potato And Cheese Pierogi W Onions Recipes

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PIEROGI WITH POTATO AND SAUERKRAUT



Pierogi with Potato and Sauerkraut image

These pierogi with potato and sauerkraut are deliciously savory with a bit of a tangy bite, and the perfect European comfort food!

Provided by Ingrid Beer

Categories     Entree

Time 55m

Yield 32 pierogi

Number Of Ingredients 15

3 1/2 cups all-purpose flour, plus extra for your work surface
2 teaspoons salt
1 1/4 cup of room temp water
1 egg, whisked
2 tablespoons olive oil
1 cup prepared mashed potatoes
1 cup sauerkraut, drained and patter dry of excess brine
1/4 cup grated white cheddar cheese (optional)
Salt, to taste
Black pepper, to taste
Pinch white pepper
1 tablespoon finely chopped parsley
2 tablespoons butter (to be melted in hot skillet)
Crispy bacon, chopped
Sauteed/caramelized onion

Steps:

  • To prepare your pierogi dough, add the flour and salt to a large bowl, and whisk to blend; pour in the water as well as the whisked egg and the olive oil, and using a wooden spoon, mix together until a shaggy mass forms; use your hands to then gather up the dough in the bowl until it comes together, then bring it out onto a lightly floured work surface and knead it for a couple of minutes until smooth and soft, sprinkling with a bit of additional flour if too sticky.
  • Cut the dough ball in half (for easier rolling) and wrap each half in plastic wrap, and set aside at room temp for at least 1 hour.
  • Prepare your filling by combining all of the filling ingredients in a medium-size bowl, seasoning to taste; set aside.
  • Prepare a large baking sheet (or two) with wax paper dusted with flour, and have that ready for your assembled pierogi.
  • To prepare the pierogi, place one of the dough ball halves on your floured work surface, and roll the dough nice and thin, roughly 1/8" thick; then, using a 3 1/4" cutter, cut as many circles from the dough as you can, discarding the scraps (you can re-roll the scraps and cut them out, but they may yield tougher pierogi.)
  • To fill, add a slightly heaping teaspoonful of filling to the center of each dough circle, and seal the pierogi by folding the dough over to create a semi-circle shape; press sealed, and using a fork or your fingers, go around to make sure the dough is pressed closed, creating a little crimp.
  • Place the the prepared pierogi onto your prepared flour-dusted wax paper, and repeat with the other half of the dough/filling ingredients.
  • Once all the pierogi are filled, bring a pot of salted water to the boil, then working in batches, add some pierogi into the pot; cook the pierogi for roughly 3 to 4 minutes, or until they float for about 1-2 minutes, then remove them with a slotted spoon to hold on a platter.
  • To fry and serve, add about 2 tablespoons of butter to heavy bottom pan, and once hot, add in a batch or pierogi, frying them for a few minutes on both sides until golden, and serve topped with crispy bacon and/or onions, if desired.

Nutrition Facts : Calories 285 calories (per 4 pierogi)

POTATO AND CHEESE PIEROGI



Potato and Cheese Pierogi image

This recipe is an Ukrainian one of my Great-Grandmothers passed down from the years. They are great with melted butter and sauteed onions, or fry if desired. They can also be frozen between layers of plastic wrap.

Provided by BOB_E_72

Categories     Main Dish Recipes     Dumpling Recipes

Time 2h10m

Yield 60

Number Of Ingredients 8

6 cups all-purpose flour
3 eggs
1 pinch salt
water as needed
5 pounds potatoes, peeled
1 pound processed cheese, cubed
salt and pepper to taste
onion salt to taste

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
  • Combine flour, eggs and salt. Mix in a little water at a time until dough is somewhat stiff. Roll dough in small sections about 1/4 inch thick. Using a large biscuit cutter or drinking glass, make circle cuts.
  • To make filling: Mix together potatoes, cheese, salt, pepper and onion salt. Fill each with 1 to 2 tablespoons of the potato mixture, fold over and seal edges. To cook, bring a large pot of water to boil, carefully dropping in one at a time; stir once. They are done when they float to the top.

Nutrition Facts : Calories 96.9 calories, Carbohydrate 15.4 g, Cholesterol 15.4 mg, Fat 2.3 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 1.2 g, Sodium 103.3 mg, Sugar 1 g

LAZY PIEROGI



Lazy Pierogi image

For this tasty pierogi casserole, sauerkraut, onion, mushrooms, and pasta are combined and baked in a rich, buttery sauce. If you are making this ahead and are going to reheat it in the oven you may have to add a little water. If cold, bake at 350 degrees for 1 1/2 to 2 hours.

Provided by Bea Gassman

Categories     Main Dish Recipes     Dumpling Recipes

Time 1h30m

Yield 8

Number Of Ingredients 6

3 pounds sauerkraut
1 onion, chopped
1 pound uncooked rotini pasta
1 pound fresh mushrooms, chopped
½ pound butter
2 (10.75 ounce) cans condensed cream of mushroom soup

Steps:

  • Place the sauerkraut and onion in a large skillet over medium-low heat with enough water to cover. Simmer 1 hour, or until most of the water has cooked off.
  • Bring a large pot of lightly salted water to a boil. Add rotini and cook for 8 to 10 minutes or until al dente; drain.
  • In a medium skillet over medium heat, saute the mushrooms in 2 tablespoons of the butter for about 5 minutes.
  • Stir the remaining butter, cooked pasta, and cream of mushroom soup into the sauerkraut mixture. Cook and stir 15 minutes, or until heated through.

Nutrition Facts : Calories 529.1 calories, Carbohydrate 57.9 g, Cholesterol 61 mg, Fat 28.8 g, Fiber 7.1 g, Protein 12.3 g, SaturatedFat 15.9 g, Sodium 1787.4 mg, Sugar 6.9 g

PIEROGIES WITH POTATO AND SAUERKRAUT FILLING



Pierogies With Potato and Sauerkraut Filling image

Times are very vague due to the hand work involved, I am slow but it is a labor of love. Take your time and enjoy working with the dough. This makes a great side dish sliced steak and green salad.

Provided by smokeking

Categories     Potato

Time 1h45m

Yield 4 dozen, 12 serving(s)

Number Of Ingredients 16

3 eggs
1 tablespoon oil
1 (8 ounce) container sour cream (I do not care for low fat)
3 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon baking powder
2 tablespoons unsalted butter
1/3 cup chopped onion
1 1/2 cups sauerkraut, drained and minced
1/8 teaspoon salt
1/8 teaspoon white pepper
3 tablespoons unsalted butter
1/2 cup chopped onion
6 red potatoes, peeled and mashed about 2 cups
1 teaspoon salt
1/2 teaspoon white pepper

Steps:

  • Prepare the sauerkraut filling by melting the butter in a skillet over medium low heat. Stir in the onion, and cook until light brown, about 20 minutes. Add the drained sauerkraut and cook for an additional 5 minutes. Season to taste with salt and pepper, then remove to a plate to cool.
  • For the mashed potato filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook over medium low heat until light brown, about 20 minutes. Stir into the mashed potatoes, and season with salt and white pepper.
  • To make the dough, beat together the eggs, oil and sour cream until smooth. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half, wrap half in plastic wrap then roll out the other half to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter.
  • Place a small spoonful of the filling into the center of each round. Moisten the edges with water or egg wash, fold over, and press together with a fork or pinch with fingers to seal.
  • Bring a large pot of lightly salted water to a very slow boil add 6-8 perogies at a time (do not crowd them) and cook for 3 to 5 minutes or until pierogi float to the top. Remove and drain.
  • Serve with melted butter and carmelized onions spooned over the top.
  • Or serve with horsesradish and sour cream.

Nutrition Facts : Calories 305.9, Fat 11.6, SaturatedFat 6, Cholesterol 69.6, Sodium 529.1, Carbohydrate 43.6, Fiber 3.4, Sugar 3, Protein 7.6

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.

PIEROGI Z KAPUSTY (PIEROGI W/ SAUERKRAUT & MUSHROOM FILLING)



Pierogi Z Kapusty (Pierogi W/ Sauerkraut & Mushroom Filling) image

A popular Polish dish similar to dumplings or ravioli. Pronounced pyeh-RAW-ghee (this is the plural form, not pierogies, just one is called pierog, but they're so good you'll almost never eat just one.) Pierogi can be made with a wide variety of fillings, but the most common are minced cooked meat, sauerkraut and mushrooms, cheese and potatoes (known as ruskie/Ruthenian pierogi), sweet cheese (usually with a touch of vanilla) and blueberries (in summer). Other fillings include buckwheat groats, potatoes and onions and lentils. Toppings include fried fat-back nuggets, sour cream, melted butter or butter-browned bread crumbs.

Provided by littleturtle

Categories     One Dish Meal

Time 1h30m

Yield 9-10 serving(s)

Number Of Ingredients 10

1 lb sauerkraut, finely chopped
150 g butter, divided
1 onion, chopped
1/4 lb fresh mushrooms, diced
pepper
4 cups flour
2 eggs
1 teaspoon salt
3/4-1 cup warm beef stock or 3/4-1 cup beef bouillon
12 cups salt water (for cooking perogi)

Steps:

  • Saute the sauerkraut in 1/3 of the butter.
  • Fry the onion in 1/6 of the butter; fry the mushrooms in the remaining butter.
  • Combine these ingredients, season with pepper, and refrigerate until ready to assemble pierogi.
  • Combine the ingredients listed under dough and knead until well blended (dough should be somewhat dry and about the consistency of play-doh, you can knead in more flour if needed).
  • Twist off workable portions of dough and roll out very thin on a floured surface.
  • Using a glass with a thin lip and a diameter of about 3-1/2 inches, dip lip of glass in flour and cut circles out of the dough.
  • Place about 2 teaspoons filling in the center of each dough circle.
  • Moisten outer edges with water and fold dough over to close.
  • Seal edges by pressing gently with the back of a fork or pinching together with your fingers.
  • Bring water to a boil.
  • Cook 12 pierogi at a time, reducing heat to a gentle boil.
  • Boil, stirring occasionally to keep from sticking to the bottom, until pierogi float to the surface (about 5 minutes).
  • Rinse in cold water, then drizzle melted butter or vegetable oil over dough to keep from sticking.
  • Repeat with remaining pierogi.
  • At this point you can serve them warm, freeze them for later use, deep fry them until golden brown or pan fry them in butter with onions over medium heat, lightly browning both sides before serving.

Nutrition Facts : Calories 356.2, Fat 15.2, SaturatedFat 9, Cholesterol 82.6, Sodium 770.1, Carbohydrate 46.3, Fiber 3.1, Sugar 1.9, Protein 8.5

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