Sauerkraut Potato And Cheese Pierogi W Onions Recipes

POTATO AND CHEESE PIEROGI

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.

HOMEMADE SAUERKRAUT PIEROGIES / PEROGIES - OLD FASHIONED RECIPE

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.

PIEROGIES WITH POTATO AND SAUERKRAUT FILLING

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.

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

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.

SAUERKRAUT & POTATOES

Steps:

• Place the sauerkraut in a pan. Push the potatoes into the sauerkraut.
• Sprinkle over the onion and apple pepper and dot with butter. Add water.
• Bring to the boil and then turn down heat and simmer gently until potatoes are cooked. About 30-40 minutes Check liquid level making sure it doesn't catch. Serve.

PIEROGI (POTATO AND MUSHROOM SAUERKRAUT)

Steps:

• Make the Caramelized Onions
• Preheat a heavy-bottomed skillet, preferably cast iron, over low heat. Add the oil and the onions and toss the onions to coat. Cover and cook for 20 minutes, leaving a little gap for steam to escape. Stir occasionally, every 5 minutes or so. Onions should turn amber, but not burn, although a couple of darker spots are fine.
• Remove the cover and turn the heat up just a bit, to a medium setting. Stir often for 10 more minutes. Onions should become a darker amber, and some of the moisture should evaporate.
• Make the Potato Filling
• In a medium-size pot, cover potatoes in water. Place a lid on the pot and bring to a boil. Once boiling, cook for about 20 more minutes or until potatoes are easily pierced with a fork.
• Meanwhile, in a large pan, sauté the onions in oil over medium heat for about 7 minutes. Turn the heat off but continue to stir occasionally because they could still burn from the hot pan. When the potatoes are done boiling, drain them well and add them to the pan with the onions. Just mash them right in there with a potato masher; that way you are sure to get all the oil, plus you save a dish. Add the salt and pepper. Make sure potatoes are mashed well and fluffy. Set aside to cool a bit.
• Make the Mushroom Sauerkraut Filling
• You know I don't usually advise cooking with margarine, but I really love it with the mushrooms here, I think because growing up the mushrooms I ate were really buttery. Anyway, this filling is really simple. In a large skillet, melt the margarine over medium-high heat. Add the mushrooms and sauté for about 7 minutes, until the mushrooms are soft.
• Before adding the sauerkraut to the pan, give it a squeeze over the sink to get out as much water as you can. It's important to do this so that your pierogi don't get all wet. You'll need to add the sauerkraut to the pan a cup at a time. Add to the pan and cook for about 10 minutes, cooking out any excess water. Season with the pepper. The filling shouldn't look dry (a small amount of water is okay), but you shouldn't be able to slosh around in it in rain boots.
• Make the Dough
• This is really the brunt of the work in this recipe. If you're like me, you have limited counter space and so rolling out dough can be a hassle. I make the dough last because the mess becomes much more manageable when you don't have to prep on the counter afterwards. It also gives your filling some time to cool. So make sure you clean up after your filling making and get someone to do the dishes for you. I find that a serene counter makes all the difference in dough making.
• Pour the water and oil into a large bowl. Add 2 cups of the flour and the salt, keeping one cup aside. Use a fork to stir the flour in, and as it starts to come together, use your hands to knead until a loose dough forms (about 3 minutes).
• Sprinkle your counter with flour, then turn the dough out onto it and knead. Add the reserved cup of flour a little bit at a time, working it into the dough, until it is very smooth and elastic, about 10 minutes. If it's too sticky, you can add a little bit more fl our and knead it in, sometimes up to 1/4 cup extra. Conversely, if you get a good-feeling, smooth, elastic dough with less than the extra cup of fl our, then that's okay, too.
• Now we roll the dough out, and also bring a salted pot of water to boil-the largest pot you've got-for boiling the pierogi.
• Divide the dough in half and make sure your counter is clean and sprinkled with a dusting of flour to prevent sticking. Roll half the dough out to about 1/16 of an inch thick, which is to say, very thin but not see-through. I roll it into an 18 x 10-inch rectangle, but as long as you have the thinness going, the shape doesn't matter so much. Sprinkle the top with a light dusting of flour.
• Now we're going to make circles. I use the top of a glass that is 3 1/2 inches in diameter, but somewhere between 3 1/2 and 4 inches is perfect. Use a glass or a cookie cutter. Have ready a lightly floured plate to place the finished circles on, and go ahead and fi rmly press your glass or cookie cutter into the dough, as close together as you can. Pull together the excess dough and set aside. Place circles on the floured plate and transfer to the fridge while you repeat with the other half of the dough. Combine the excess dough and see if you can get a few more wrappers out of the deal.

POTATO, MUSHROOM, ONION & CHEESE PIEROGIES & ..........

Steps:

• Dough:.
• Mix the 4 eggs, butter or margarine, sour cream and salt together in a bowl with whisk.
• Sift the flour onto a flat work surface and make a well in the center, pour the wet ingredients into the crater.
• Stir the mixture with a fork, gradually incorporating the flour into the well until a soft dough forms.
• Squeeze the dough with your hands, if it's sticky, add a bit of flour, if it's not pliable, add a couple of drops of water.
• Knead the dough, adding only as much additional flour as needed to keep the dough from sticking, until it is smooth and elastic, about 5 minutes.
• Gather the dough into a ball and cover it with an inverted bowl or plastic wrap for 10 minutes or so to rest.
• Filling:.
• Cook the potato cubes in boiling salted water until fork tender, about 15 minutes.
• Drain and then mash them with a ricer or regular "old" potato masher while they are still hot; set them aside to cool while you prepare the rest of the filling.
• Melt 3-4 tablespoons of butter or margarine in large skillet over medium-low heat.
• Add the onions, mushrooms and thyme, saute for a few minutes to soften the vegetables; season with salt and pepper.
• Continue to cook until the vegetables are broken dry and almost dry, then pour in cream & cheese; stir to incorporate.
• Remove the pan from the heat; take out sprigs of thyme, and scrape the mushroom & cheese mixture into the potatoes, mix well to incorporate the ingredients.
• Make sure the filling is not too hot or it will start to cook the dough, causing it to sog.
• Lightly flour your rolling pin and counter.
• Take 1/2 of the dough(leaving the rest covered so it doesn't dry out while you work) and roll it out into a thin circle, about 1/8" thick.
• Using a 3" round cookie or biscuit cutter, cut circles out of the dough.
• Spoon 1 tablespoon of the filling into the center of each pastry circle, leaving a 1/2" border.
• Beat the remaining egg with 2 tablespoons water to make an egg wash and brush it on the edges of the circle.
• Fold the dough over 1/2 to enclose the filling and form a semi-circle and seal the edges by crimping with the tines of a fork.
• Lightly tap the bottoms of the dumpling on the counter to make it flat.
• Repeat with the remaining half of dough and filling.
• You should make about 35 pierogies; put 1/2 of them in the freezer to keep on hand (they are better than the ones you find in the freezer section of the grocery store.).
• Coat a large saute pan (that has a tight fitting lid) with vegetable oil and place over medium heat.
• Lay the pierogies in the pan (you may have to do this in batches) and fry them for a couple of minutes until they start to crisp and brown on both sides.
• Pour in 1 cup of water and cover the pan to let the pierogies steam; when the water evaporates, the pierogies should be cooked and crisp.
• Arrange the pierogies on a platter, garnish with parsley and serve with roasted apples, sour cream, butter with caramelized onions, and/or any of the following:.
• Roasted apples:.
• 3 Gala apples, peeled, cored and coarsely chopped.
• 3 Golden Delicious, peeled, cored and coarsely chopped.
• 1 lemon juiced.
• 2 cinnamon sticks.
• 1/4 cup brown sugar or brown sugar "splenda".
• Pinch of salt.
• 2 Tablespoons butter.
• Preheat oven to 400°F.
• Spread the apples out in a casserole pan and add the lemon juice, cinnamon, sugar or splenda, salt and butter.
• Bake until the apples are roasted and "NOT" mushy, about 20 minutes.
• Serve the apples with peirogies, either hot or chilled.
• Caramelized Onions & Sour Cream:.
• 4-5 large onions, sliced thin.
• 3-4 tablespoons butter or margarine.
• 1-2 teaspoons sugar, to caramelize - no subs.
• Sour cream, to serve on the side.
• Melt butter in large saute pan and then add onions & sugar; saute for about 15 minutes or until onions are soft and a nice golden color.
• Serve onions with pierogies and sour cream, as little or all you want.
• "Maple" Cured Bacon & Melted Butter:
• 1/2 lb of "maple" cured bacon or turkey bacon.
• 4-5 tablespoons butter.
• Parsley, chopped fine - garnish.
• Saute bacon in frying pan or microwave oven.
• When crispy and drained; crumble into little pieces.
• Melt butter in a saucepan or in microwave oven, before it turns brown, remove and sprinkle with parsley.
• Sprinkle melted butter with parsley and bacon on hot pierogies.
• Melted Butter & Green Onions:.
• 4-5 tablespoons butter
• 1-2 green onions, chopped fine (green & white parts).
• Melt butter in saucepan or microwave, remove before it browns.
• Sprinkle with green onions and spread it over the warm pierogies.
• Use any and all combinations with these.
• There are too many variations for me to list but I have listed a few that my family enjoys. Hope you do too!