SAUERKRAUT FILLING FOR PIEROGI
A not-so-typical filling for yummy pierogis!
Provided by Jill
Categories Main Dish Recipes Dumpling Recipes
Yield 6
Number Of Ingredients 7
Steps:
- In a large skillet, heat oil over a medium flame. Add onions and mushrooms, and cook until tender but not brown. Stir in sauerkraut, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 6 to 10 minutes. Remove from heat, and stir in 2 tablespoons sour cream.
Nutrition Facts : Calories 76.6 calories, Carbohydrate 5.9 g, Cholesterol 2.1 mg, Fat 5.7 g, Fiber 2.3 g, Protein 1.4 g, SaturatedFat 1.3 g, Sodium 533 mg, Sugar 2.4 g
PIEROGI FILLING
I grew up on Mrs. T's, never knowing what a homemade pierogi tasted like. I still have love for Mrs. T's, but there is nothing like a homemade pierogi; it's the ultimate comfort food for me. I won't bother to put up a dough recipe since there are so many good ones out there but I will advise never to trust a pierogi dough recipe that doesn't call for sour cream. So here are my recipes for potato and cheese, cabbage, and meat fillings. I try to cut a few corners since making pierogies is an all day event. They are all my own creations with the exception of the hunter's seasoning mix which I found in a traditional polish cookbook called "Polish Holiday Cookery" by Robert Strybel. You can make your own mix by using the instructions below or order the seasoning mix from an online food exporter or specialty store.
Provided by OwlMonkey
Categories One Dish Meal
Time 1h30m
Yield 20-25 small pierogies, 4-5 serving(s)
Number Of Ingredients 16
Steps:
- For the Cabbage Filling: cut the cabbage into quarters. Steam until very tender, about 15 minutes; drain and cool. Wrap cooled cabbage in a towel, and squeeze out as much liquid as possible. Simmer finely chopped onions in butter and chicken broth until the onion is translucent - add the cooled cabbage salt and pepper. Let simmer until heated. Stir in the cream cheese and dill (or substitute caraway seeds if you prefer).
- Instant Potato and Cheese Filling: Sautee the onion and butter in a small pot until the onion is translucent. Add enough water based on the instant mashed potato package directions (I would guess but every brand is different) and add the chives. Once the water has boiled, remove the pot from the heat and add the potato flakes, cheese and cream cheese.
- Ground beef filling: In a large frying pan, simmer the finely chopped onions in the butter and cook until the onions are translucent. Prepare the ground beef by combining and kneading it with the hunter's seasoning (see below). Add it to the onion mixture, chopping it with your spatula so it doesn't cook together. Cook until all of the pink is gone.
- Hunter's seasoning recipe: Make as much or as little as you want using this ratio. This will make more than the 3 tablespoons amount, but I don't know what the ratio would be for exactly that amount. I always make a jar full and keep it on hand since it's a good general meat seasoning for beef or poultry. 2 teaspoons Marjoram, 1 teaspoons peppercorn, 1 teaspoons caraway, ½ teaspoons garlic powder, 1 teaspoons onion powder, 1 teaspoons Allspice to taste, Cloves to taste, 1 crushed bay leaf, 1 teaspoons Juniper berries (A difficult thing to find, you can substitute this by adding a few shots of gin to the ground beef while kneading; gives it a great flavor and all the alcohol will cook out).
Nutrition Facts : Calories 404.3, Fat 26.5, SaturatedFat 14.6, Cholesterol 86.9, Sodium 256.8, Carbohydrate 28, Fiber 6.8, Sugar 10.9, Protein 16.9
PIEROGIES WITH POTATO AND CHEESE FILLING
Steps:
- Mix flour, water, and egg and salt together. Knead on a lightly floured surface until smooth. Cover dough with bowl and let rest for 30 minutes.
- Boil potatoes until soft. Drain and rinse. Add cheese. Let stand a few minutes until cheese melts. Then fold potatoes and cheese together.
- Roll out dough about 1/8-inch thick. Cut into 3-inch squares. Fill each square of dough with one teaspoon of potato and cheese filling. Fold in half and pinch ends together to seal. Drop in hot boiling water and simmer for 8 minutes. Drain and fry in butter a few minutes until heated through. Chopped onions may be added to the butter, if desired. Salt and pepper, to taste.
PEROGIES WITH VARIOUS TRADITIONAL FILLINGS
What can I say, I love these little babies and they love me back, so I only do this twice a year and "ration" them out! I make double to triple the amounts and freeze for later use. To serve boil, drain and then fry in butter with a lot of onions and serve with a dollop of sour cream!
Provided by Diana Adcock
Categories Polish
Time 1h8m
Yield 50 Perogies
Number Of Ingredients 17
Steps:
- note***The dough recipe is for around 50 perogies.
- At least 1 batch for each filling.
- I make a day of this and triple each recipe.
- Believe me, they don't last long!
- For the dough: Mix egg, oil and water.
- Add to flour and salt and knead to elastic.
- Flour your counter top and rolling pin.
- Roll the dough to around 1/4 inch thick and cut into small circles.
- Stretch with fingers and add 1 t. filling, fold over and flute.
- Boil until perogies float.
- Cool before freezing.
- Cottage cheese and Dill filling: In a large bowl mix all ingredients together well and fill perogies.
- Sauerkraut and Bacon: In a large bowl mix together all ingredients well. Bacon fat will cling to the kraut. Fill perogie dough.
- Potato and Cheese: In a large bowl mix well the potato, cheese, salt and mix well. Fill Perogie dough.
- You will need about 1 and 1/2 recipes for the dough for each batch of filling, depending on how thick or thin you roll your dough.
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- Meat. Which meat is best for dumplings? Poultry, pork or maybe a mix? It really depends on what you have on hand – veal, duck, beef – anything will do.
- Potato and Farmer’s Cheese (“Ruskie”) Filling for Pierogi Ruskie consists of two key ingredients – high quality potatoes and farmer’s Cheese (Polish ‘twaróg’).
- Sauerkraut. Another classic. Not all sauerkrauts are created equal – especially when purchased ready-made. There is no shame in that of course! Just taste it beforehand to make sure it isn’t overly sour nor salty.
- Mushroom. With mushrooms, there are two paths: typical white button (champignon) and wild mushrooms. While you can purchase regular mushrooms all year round, most wild varieties are at their peak in the fall season.
- Sauerkraut & Wild Mushroom (Christmas Style) Which brings us to traditional Christmas Eve Pierogi, filled with wild mushrooms and/or sauerkraut. Packed with rich umami flavour, they never fail to be the best thing on the table.
- Sweet Cabbage. The name can be a bit misleading – sweet cabbage pierogi have no sugar added and they aren’t a dessert. The sweetness comes from using young, fresh cabbage instead of sauerkraut.
- Lentil. Dried lentils are a year-round staple in every pantry, and they work great as a pierogi filling. The type is up to you, although the most popular choice is red or green.
- Sweet Farmer’s Cheese. Sweet cheese pierogi filling is a firm favourite in canteens, at milk bars and in many Polish homes. While it’s very easy to make, it can be a real challenge to recreate it abroad.
- Fruit (Blueberry/Bilberry, Strawberry, Plum/Prune…) Fruit Pierogi are a classic in the summer kitchen. When the hot weather takes its’ toll, and the market stalls are full of fresh strawberries, apricots and cherries – it’s worth serving them instead of heavy and meaty dinner.
- Poppy seed & Dried Fruit (Christmas Style) Poppy seed must appear on the Polish Christmas Eve table, in one form or another. It symbolises fertility, prosperity and wealth.
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