SAUERKRAUT, BACON AND ONION PIEROGI
The bacon and onion give these pierogi so much more better flavor. I make them and take orders from friends to serve with their holiday dinners. P.S See my mashed potato pierogi recipe.
Provided by Mary Lee
Categories Other Side Dishes
Time 1h40m
Number Of Ingredients 6
Steps:
- 1. Fry bacon but don't over fry ... when done remove bacon from frying pan , crumble, set aside.
- 2. Add chopped onion to bacon grease ... sautee until carmelized. Remove some but not all bacon grease.
- 3. Add 2/3rd cup butter/margarine to sauteed onion , when melted add sauerkraut and crumbled bacon , salt and pepper to taste. Cook on low/medium heat and stir until onion and bacon are well mixed in with the sauerkraut. You are ready to fill peirogi pockets.
- 4. Pierogi Dough 3 lrg eggs 1 (8 ounce) container sour cream 3 cups all-purpose flour 1/3 teaspoon salt 1 teaspoon baking powder Note: If dough is too thick add a couple of tablespoon of cold water until you reach pie dough like texture. On flour prepared rolling surface , roll out 1/4 of dough at a time ... using a cutter/lid approx 3 1/2 in diameter cut out dough cicles (makes approx 24 pockets) ... fill center of circles with approx 1 heaping tablespoon of sauerkraut filling ... fold over circle and with a egg wash close pierogi pockets pressing down with fork all along open edges. Add approx 6 pierogi at a time to pot of boiling salted water, boil approx 5-7 minutes. Remove from water and drain. You can serve with melted butter just boiled "or" you can sautee drained pierogi in butter/margarine until slightly brown. ( I fry them with sliced thin onion circles ) Optional: Serve with a spoon of sour cream and sprinkled chives as garnish.
- 5. I also posted a mashed potato, bacon and onion pierogi filling.
BACON AND SAUERKRAUT PEROGIES
These perogies are filled with an absolutely delicious mixture of bacon, onion, chopped sauerkraut and sour cream. Cook in boiling water, crisp up a bit in the frying pan and serve. Everyone will love them!!
Provided by Chef mariajane
Categories < 15 Mins
Time 10m
Yield 32 perogies
Number Of Ingredients 8
Steps:
- Bring a large pot of water to the boil.
- Meanwhile, cook bacon and onions in skillet until crispy.
- Drain off most of the fat. Add chopped sauerkraut, sour cream, salt and pepper.
- Mix well. Place 1 tablespoons filling in center of each Won Ton wrapper.
- Brush edges with beaten egg and fold over, pinching edges to seal.
- Drop into boiling water 4-5 at a time and cook 1-2 minutes.
- Fry in butter until crispy, if desired.
- Serve with additional sour cream, if desired. Enjoy!
Nutrition Facts : Calories 63.8, Fat 3.6, SaturatedFat 1.4, Cholesterol 12.8, Sodium 220.6, Carbohydrate 5.9, Fiber 0.7, Sugar 0.5, Protein 1.9
GRILLED KIELBASA WITH SAUERKRAUT AND ONIONS
Provided by Aaron McCargo Jr.
Categories main-dish
Time 35m
Yield 3 to 4 servings
Number Of Ingredients 14
Steps:
- Preheat grill. Preheat oven to 400 degrees F.
- Cut kielbasa into 3-inch lengths and butterfly lengthwise. Place on hot grill and cook for 4 to 5 minutes on each side turning frequently, charring all sides. Remove from grill. Transfer kielbasa to a baking sheet and place in oven to cook for another 5 to 6 minutes.
- In a large skillet over medium-high heat, add butter and sugar. Allow sugar to cook to a golden brown color. Add onions and cook until caramelized. Stir in the sauerkraut and cook for 5 to 6 minutes until onions and sauerkraut are wilted and colored.
- Remove kielbasa from oven and cut into 1-inch pieces. Add to pan of sauerkraut and onions. Toss together and cook for 1 minute. Transfer to a platter, garnish with parsley and serve with Honey Mustard Dipping Sauce.
- In a small bowl, mix all ingredients until well combined.
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
HOMEMADE SAUERKRAUT PIEROGIES / PEROGIES - OLD FASHIONED RECIPE
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
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.
OLD FASHIONED SAUERKRAUT PEROGIES
Sauerkraut is my #1 favourite perogie, and I love them done the old fashioned way by adding sour cream in the perogie with the sauerkraut. This can be served with cooked bacon, melted butter and onion with a dollop of sour cream on the side. I changed a lot of the ingredients to suit my tastes but wanted to publish the...
Provided by Jo Zimny
Categories Pasta
Time 30m
Number Of Ingredients 11
Steps:
- 1. FOR THE SAUERKRAUT FILLING: Note: You can fry your onions and bacon ahead of time.
- 2. I bought the type of sauerkraut that you find in a jar, so first drain it and then rinse the sauerkraut well in warm water, squeeze it dry, and chop it up finely.
- 3. Cook the onion or shallot in fat or shortening until tender and the flavors are blended.
- 4. Add the sour cream to the sauerkraut, season with salt and pepper.
- 5. Cook in a saucepan on low for 15 minutes until the sauerkraut is tender. Do not over cook this!
- 6. Chill in the fridge until cold and then fill the perogies.
- 7. FOR THE PEROGIES
- 8. Put the flour, butter and salt into the food processor with the lid on and turn on the machine. Put the water through the feeding tube in a stream. Let this process until a ball of dough is formed. Let the dough sit for a half hour and it will be easier to work with. I put mine in a plastic bag on the counter.
- 9. Once the dough has set and the sauerkraut is chilled roll out the dough and use a 4" round cookie cutter to cut out your perogies. Fill each being careful not to get any on the edges. Seal shut tightly.
- 10. Place the perogies on a floured surface so they won't stick. Cover with a tea towel.
- 11. Drop the perogies into a large pot of boiling water. When they float up to the surface they are done. Don't put too many in the pot at once, maybe 6 at the most, otherwise this will cool your water down too much.
- 12. Melt some butter and put it into the bottom of an oven proof dish and add your first layer of perogies I use a 9x13" casserole dish. I layer the perogies with fried bacon and onions and more butter. These stick easily so make sure you have enough butter on them.
- 13. Place in the oven and keep warm until you're ready to eat. I love a dollop of sour cream on the side.
- 14. Enjoy!
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PIEROGI WITH POTATO AND SAUERKRAUT | THE COZY APRON
From thecozyapron.com
Reviews 4Category EntreeCuisine Central EuropeanTotal Time 55 mins
- 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.
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- Bring a large pot of lightly salted water to a boil. Add frozen perogies and boil for about 3 minutes or until they float to the top.
- Add butter to skillet with bacon and onions, then add perogies in a single layer and brown on both sides, about 3 minutes per side.
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