Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Voreniki (Perogies) With Sauerkraut Filling Recipe
    Lost? Site Map

    Voreniki (Perogies) With Sauerkraut Filling

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    William (Uncle Bill) Anatooskin's Note:

    This recipe was handed down to me by my grandmother, however, I added some whipping cream to make the dough tender and not too chewy. The sauerkraut filling is one that I have developed by experimentation and everyone just loves it.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 8

    Yield:

    Voreniki

    Units: US | Metric

    DOUGH

    SAUERKRAUT FILLING

    Directions:

    1. 1
      DOUGH PREPARATION----------------.
    2. 2
      In a medium size mixing bowl, add eggs, milk, whipping cream, salt and beat well.
    3. 3
      Add baking powder and stir in gently.
    4. 4
      Add flour to egg/milk mixture and mix well.
    5. 5
      Add additional flour if necessary so that dough does not stick to bowl or feel sticky.
    6. 6
      Form dough into a ball and divide in half.
    7. 7
      Cover each half portion with plastic wrap and set aside.
    8. 8
      SAUERKRAUT PREPARATION-----------------.
    9. 9
      Squeeze out as much liquid as possible and discard.
    10. 10
      In a large frying pan, add sauerkraut and cook for about 20 minutes on medium-high heat.
    11. 11
      Cool slightly, then squeeze out as much liquid and discard; set aside.
    12. 12
      In the same frying pan, add butter, garlic and chopped onions and saute' until golden in color, about 3 to 5 minutes.
    13. 13
      Add chopped sweet red pepper, chopped green pepper, sauerkraut, salt and pepper and fry for an additional 10 minutes, stirring often; DO NOT BURN.
    14. 14
      Cool before using filling.
    15. 15
      Break off pieces of dough and form into balls about the size of a golf ball.
    16. 16
      Roll out each ball of dough into rounds to about 1/16 inch in thickness.
    17. 17
      Place dough into a 5 inch"MINI FORM" so that the dough projects slightly over the edges.
    18. 18
      Spoon about 2 tablespoons of filling into the centre, lift the edge of the"MINI FORM" and slightly push the filling down.
    19. 19
      Now fold the MINI FORM completely over and squeeze.
    20. 20
      Remove excess dough with your fingers and set aside to use again.
    21. 21
      Continue to form the Voreniki until all dough and filling are used up.
    22. 22
      If you have filling left over, cover and refrigerate and use within 3 days.
    23. 23
      TO COOK----------------.
    24. 24
      Fill a pasta cooker or a large pot 3/4 full with water and bring to a boil.
    25. 25
      Add 2 tablespoons of olive oil and 1 tablespoon of salt to the water.
    26. 26
      While the water is boiling, add 6 to 12 formed voreniki, stir once with a slotted spoon so that they do not stick together.
    27. 27
      Cook for about 3 minutes as they will rise to the surface and float after about 1 1/2 minutes.
    28. 28
      Remove with a slotted spoon and place in a bowl.
    29. 29
      If desired, add some butter to coat.
    30. 30
      Serve immediately with additional butter, a dollop of sour cream or yogurt and a sprinkling of chopped green onions or chives.
    31. 31
      To reheat, you can drop them into boiling water for about 1 1/2 minutes and serve.
    32. 32
      Or, you can fry them in a small amount of butter until they are golden brown.
    33. 33
      Cover when frying and turn over once until golden on both sides.
    34. 34
      The Voreniki freeze very well.
    35. 35
      Place on a tray or cookie sheet in one layer and freeze.
    36. 36
      Then package them in zip-loc bags in quantities as desired.
    37. 37
      If desired, add about 1/2 cup of finely chopped and fried bacon to the mixture.

    Browse Our Top Egg Recipes

    Ratings & Reviews:

    • on December 28, 2004

      55

      Turned out great! Very tender dough. Served for holiday eve meal & everyone loved them.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Voreniki (Perogies) With Sauerkraut Filling

    Serving Size: 1 (153 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 319.5
     
    Calories from Fat 150
    47%
    Total Fat 16.7 g
    25%
    Saturated Fat 9.9 g
    49%
    Cholesterol 95.8 mg
    31%
    Sodium 449.7 mg
    18%
    Total Carbohydrate 35.4 g
    11%
    Dietary Fiber 2.0 g
    8%
    Sugars 3.3 g
    13%
    Protein 7.2 g
    14%

    The following items or measurements are not included:

    wine-cured sauerkraut

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites