1/6 Photos of Homemade Sauerkraut Pierogies / Perogies - Old Fashioned Recipe
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- 3 cups sauerkraut (or more)
- 1 medium chopped onion
- 4 tablespoons bacon fat (vegetable shortening can be substituted) or 4 tablespoons butter (vegetable shortening can be substituted)
- 2 tablespoons sour cream
- salt and pepper
- 1Sauerkraut Filling: Rinse the sauerkraut well in warm water, squeeze dry, and chop very fine.
- 2Cook the onion in the fat or shortening until tender.
- 3Add the sauerkraut and cream.
- 4Season to taste with salt and pepper.
- 5Cook over low heat for 15 minutes or until sauerkraut is tender and the flavors blend.
- 6Do not over cook.
- 7Chill thoroughly.
- 8Mix the flour with the salt in a deep bowl.
- 9Add the egg, oil and water to make a medium soft dough.
- 10Knead on a floured board until the dough is smooth.
- 11Caution: Too much kneading will toughen the dough.
- 12Divide the dough into 2 parts.
- 13Cover and let stand for at least 10 minutes.
- 14Prepare the filling.
- 15The filling should be thick enough to hold its shape.
- 16Roll the dough quite thin on a floured board.
- 17Cut rounds with a large biscuit cutter, or as most old-world grandmothers did, with the open end of a glass.
- 18Put the round in the palm of your hand.
- 19Place a spoonful of filling in it, fold over to form a half circle and press the edges together with the fingers.
- 20The edges should be free of filling.
- 21Be sure the edges are sealed well to prevent the filling from running out.
- 22Place the pierogi on a floured board or tea towel and then cover with another tea towel to prevent them from drying out.
- 23COOKING: Drop a few pierogies into a large quantity of rapidly boiling salted water.
- 24Do not attempt to cook too many at a time.
- 25Stir VERY gently with a wooden spoon to separate them and to prevent them from sticking to the bottom of the pot.
- 26Continue boiling for 3-4 minutes.
- 27The cooling period will depend upon the size you made it, the thickness of the dough and the filling.
- 28Pierogies will be ready when they are puffed.
- 29Remove them with a perforated spoon or skimmer to a colander and drain thoroughly.
- 30Place in a deep dish, sprinkle generously with melted butter to prevent them from sticking.
- 31Cover and keep them hot until all are cooked.
- 32Serve in a large dish without piling or crowding them.
- 33Top with melted butter- chopped crisp bacon and/or chopped onions lightly browned in butter.
- 34REHEATING: One of the great things about pierogies, is that they can be made in large quantities, refrigerated, frozen and reheated without lost of quality.
- 35Many prefer reheated pierogies as compared to freshly boiled ones.
- 36To 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.
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Nutritional Facts for Homemade Sauerkraut Pierogies / Perogies - Old Fashioned Recipe
Serving Size: 1 (278 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 364.9
- Calories from Fat 50
- Total Fat 5.5 g
- Saturated Fat 1.5 g
- Cholesterol 49.6 mg
- Sodium 1021.2 mg
- Total Carbohydrate 67.0 g
- Dietary Fiber 5.6 g
- Sugars 3.5 g
- Protein 11.0 g
The following items or measurements are not included: