Recipe Potato and Sauerkraut Pierogi
Recipe - Potato and Sauerkraut Pierogi
INGREDIENTS:
-250g plain flour
●1 teaspoon salt
●1 egg, beaten
●150ml cold water
●450g streaky bacon
●2 1/4kg baking potatoes
●120g Cheddar cheese, grated
●115g streaky bacon
●1 1/3 (700g) jars sauerkraut, drained, rinsed and finely chopped
●3 tablespoons soured cream
●salt and pepper to taste
PIEROGI--2 WAYS! (Potato Cheese & Sauerkraut)
Pierogi. That one simple word means evokes instant happiness to many of us, Polish or not! The best comfort food in the world! This recipe is handed down from Mike's Aunt Ann, and is one of the best in my opinion. Tender lovely dough stuffed with goodness! Check out my friend Mary's Channel at The Rex Fam for more pierogi goodness!
And to Paul's Blind Soup for The Soul, Merry Christmas! Thank you!
Pierogi
The Dough--
3 1/4 C flour
2 eggs slightly beaten
1 tsp baking powder
1/4 tsp salt
1/2 pint or more sour cream
Mix all ingredient to make a soft dough. (If using a mixer, mix until it pulls away from the sides of the mixer bowl.
Roll thin and cut out 4 inch circles.
Fill with a spoonful of filling.
Fold over and pinch together, making sure you pinch the edges shut totally with fingers or a fork.
Drop into boiling lightly salted water and and cook until they puff and float, roughly 3-4 minutes.
Remove and drain. You can freeze them, throw them in a crockpot with a pound a butter and several sliced onions, or lightly fry in butter in onions to serve right away. Yummy with a dollop of sour cream!
POTATO & CHEESE FILLING
1 tb grated onion
1 tbs butter
2 C mashed potato
1 C grated cheddar or other cheese
salt and pepper to taste
Boil potatoes and mash with cheese. Sauté onions in butter and all to the potatoes and mix together well. Ready to fill.
SAUERKRAUT FILLING
1 tbs sbutter
1 cup chopped onion
1 cup chopped mushrooms
14 ounces sauerkraut - drained, rinsed and minced
¼ teaspoon salt
¼ teaspoon ground black pepper
Optional--1 tbs sour cream
Chop kraut, onion and mushrooms and sauté in butter.
Mix all together for your filling.
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Cabbage and Mushrooms Pierogies - Pierogi z Kapusta i Grzybami - Christmas Menu Recipe #56
This vegetarian variant of pierogi made with dried mushrooms and cabbage is a must for my Christmas Eve dinner. I hope you enjoy!
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Ingredients:
300 grams of dried wild mushrooms
half of a large onion
1 kg of sauerkraut
bay leaf
salt and pepper
4 cups of flour
1 tsp of salt
Instructions:
Soak your dried mushrooms preferably over night but no less than 2 hours.
Drain your cabbage and check if it needs rinse (if it is too sour). Transfer the cabbage to the pot add around one cup and a half of water. Add bay leaf and cook until tender.
Drain your soaked mushrooms and cook in separate pot until tender.
Let the cabbage and mushrooms cool a little bit and then drain and chop them finely.
Chop your onion and fry on few tbs of oil until soft and glossy. Add your cabbage and mushrooms and season with salt and pepper. Cook until all the liquid is evaporated (around 5 minutes).
In to your food processor add your flour and salt. Pulse few times and then start adding your water very slowly, watching the flour. When you see ball of dough in your food processor you don't need any more water. Let the food processor process the dough for another minute.
Put a large pot full of water to boil, add one tsp of salt.
Flour your surface slightly and transfer your dough from your food processor. Knead it few times. It should get elastic and not sticky very quickly.
Divide the dough in two parts, one put aside in a zip lock bag. Roll the remaining dough with your rolling pin flipping from side to side to prevent sticking to your working surface. Add some more flour if you have to. Keep rolling until you get 1 to 2 mm thick dough.
Lightly flour large plate.
With a glass or large cookie cutter cut circles and take the remaining dough to add it to your zip lock bag to roll it out after you are done with your first batch.
Pick up your circle of dough and flip it over so you place the stuffing on the side which was touching your working surface (they will close better this way). Stretch it a bit and then place in the centre about 1/2 to 1 tbs of stuffing (depends how big your glass/circle is). With your fingers stretch the dough around the stuffing to seal your pierogi (watching the video will help you understand - link at the bottom). Put your pierogies on the floured plate.
When you done with all your circles, put your pierogi into the boiling water. Stir gently with a wooden spoon so they don't stick to the bottom. Do not overcrowd your pot.
When the pierogies come to the surface boil them for one more minute.
Spray your plate with some non stick spray and put your drained pierogi on it. Spray the pierogi on top as well. You can use butter if you prefer.
Serve them fried.
Enjoy!
Polish pierogi
Polish pierogi rolling out, pierogi stuffing and pierogi preparation.
Full recipe:
Real Polish Meat Pierogi - Recipe Video by Polish Your Kitchen
#pierogi #poland #meat #cooking In this video Anna of PolishYourKitchen.com teaches you how to make real Polish meat filled pierogi. Links to recipes below.
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Homemade Sauerkraut & Potato Pierogi
These easy to make Pierogi are delicious boiled or pan fried. Serve them with Vegan sour cream, fresh herbs like chives or dill and of course caramelized onions! Find the full recipe here: