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Pierogi (Polish Dumplings)
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Brief Description
Fillings for pierogi can range from potato and sauerkraut to cheese, meat and fruit. They work as appetizers, a main course, or dessert.
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Main Ingredient
flour
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Category: Main Dish
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Cuisine: American
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Prep Time: 60 min(s)
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Cook Time: 20 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Make a big batch of these, freeze them on a baking sheet, and bag them up. They are perfect when boiled from frozen, too.
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Posted By: cookingmama
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Posted On: Feb 08, 2016
Number of Servings:
Ingredients:
- 1 tablespoons - butter
- 2 1/2 tablespoons - chopped onion
- 3/4 cups - sauerkraut rinsed, drained, squeezed dry, finely chopped
- 1/8 teaspoons - salt
- 1/8 teaspoons - black pepper
- 1 1/2 tablespoons - butter
- 1/4 cups - chopped onion
- 1 cups - cold mashed potatoes
- 1/4 teaspoons - salt
- 1/4 teaspoons - white or black pepper
- 3 - eggs
- 1 containers - 8 oz. sour cream
- 3 cups - flour
- 1/4 teaspoons - salt
- 1 tablespoons - baking powder
Directions:
This recipe makes enough sauerkraut filling for 1/2 the pierogi and enough potato filling for 1/2 the pierogi. If you only want one kind of filling, prepare double amount of that filling in order to fill all the pierogi.
Sauerkraut Filling:
Melt butter in a skillet over medium heat. Cook onion, stirring, until translucent, about 5 minutes. Add sauerkraut and cook, stirring, 5 minutes more. Stir in salt and pepper; transfer to a plate to cool.
Potato Filling:
Melt butter in a skillet over medium heat. Cook onion, stirring, until translucent, about 5 minutes. Stir in potatoes, salt and pepper; transfer to a plate to cool.
(Fillings can be made up to 2 days ahead and chilled, covered, until ready to use).
Dough:
Beat together eggs and sour cream in a bowl until smooth. Sift together flour, salt and baking powder in another bowl. Then stir into sour cream mixture until dough comes together. Turn dough onto onto a well-floured surface and knead until dough is soft and smooth.
Divide dough in half, then roll out each half to 1/8-inch thick. Cut dough into 3-inch rounds with a well-floured biscuit cutter. (The dough is very soft, so use plenty of flour to dust the rolling pin and cutter; each piece of dough makes about 20 rounds).
Spoon sauerkraut filling onto centers of half the rounds, using 1 level teaspoon per round. Spoon potato filling onto centers of remaining rounds, again using 1 level teaspoon per round. Moisten dough edges with water, fold over each round to create half-moon shape, and press edges together with a fork to seal.
Bring a large pot of lightly salted water to a boil. Working in 2 batches, cook pierogi until tender, 3 to 5 minutes after they float to top. Transfer with a slotted spoon to a colander and drain well.
Then, if desired, pan-fry the pierogi, cooking them in butter (with sauteed onions, if you like) over medium heat until golden, about 3 minutes per side.
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