Sauerkraut Filling Pierogi Filling Recipes

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PIEROGI WITH POTATO AND SAUERKRAUT



Pierogi with Potato and Sauerkraut image

These pierogi with potato and sauerkraut are deliciously savory with a bit of a tangy bite, and the perfect European comfort food!

Provided by Ingrid Beer

Categories     Entree

Time 55m

Yield 32 pierogi

Number Of Ingredients 15

3 1/2 cups all-purpose flour, plus extra for your work surface
2 teaspoons salt
1 1/4 cup of room temp water
1 egg, whisked
2 tablespoons olive oil
1 cup prepared mashed potatoes
1 cup sauerkraut, drained and patter dry of excess brine
1/4 cup grated white cheddar cheese (optional)
Salt, to taste
Black pepper, to taste
Pinch white pepper
1 tablespoon finely chopped parsley
2 tablespoons butter (to be melted in hot skillet)
Crispy bacon, chopped
Sauteed/caramelized onion

Steps:

  • 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.
  • To prepare the pierogi, place one of the dough ball halves on your floured work surface, and roll the dough nice and thin, roughly 1/8" thick; then, using a 3 1/4" cutter, cut as many circles from the dough as you can, discarding the scraps (you can re-roll the scraps and cut them out, but they may yield tougher pierogi.)
  • To fill, add a slightly heaping teaspoonful of filling to the center of each dough circle, and seal the pierogi by folding the dough over to create a semi-circle shape; press sealed, and using a fork or your fingers, go around to make sure the dough is pressed closed, creating a little crimp.
  • Place the the prepared pierogi onto your prepared flour-dusted wax paper, and repeat with the other half of the dough/filling ingredients.
  • Once all the pierogi are filled, bring a pot of salted water to the boil, then working in batches, add some pierogi into the pot; cook the pierogi for roughly 3 to 4 minutes, or until they float for about 1-2 minutes, then remove them with a slotted spoon to hold on a platter.
  • To fry and serve, add about 2 tablespoons of butter to heavy bottom pan, and once hot, add in a batch or pierogi, frying them for a few minutes on both sides until golden, and serve topped with crispy bacon and/or onions, if desired.

Nutrition Facts : Calories 285 calories (per 4 pierogi)

HOMEMADE SAUERKRAUT PIEROGIES / PEROGIES - OLD FASHIONED RECIPE



Homemade Sauerkraut Pierogies / Perogies - Old Fashioned Recipe image

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

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
2 1/2 cups flour
1/2 teaspoon salt
1 egg
2 teaspoons oil
3/4 cup warm water

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.

SAUERKRAUT FILLING FOR PIEROGI



Sauerkraut Filling for Pierogi image

A not-so-typical filling for yummy pierogis!

Provided by Jill

Categories     Main Dish Recipes     Dumpling Recipes

Yield 6

Number Of Ingredients 7

2 tablespoons vegetable oil
1 cup chopped onion
1 cup chopped mushrooms
14 ounces sauerkraut - drained, rinsed and minced
¼ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons sour cream

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

SAUERKRAUT PIEROGI FILLING



Sauerkraut Pierogi Filling image

This is a traditional filling for pierogi with sauerkraut, mushroom, and onion.

Provided by Barb Ross

Categories     Main Dish Recipes     Dumpling Recipes

Time 37m

Yield 24

Number Of Ingredients 5

16 ounces sauerkraut
½ cup butter
1 onion, chopped
1 cup chopped mushrooms
salt and ground black pepper to taste

Steps:

  • Grind sauerkraut in a food processor. Transfer to a skillet; cook and stir over medium heat until softened, about 10 minutes. Drain in a colander.
  • Heat butter in skillet over medium heat; stir in onion and mushrooms. Cook and stir until onion has softened and turned translucent, about 10 minutes.
  • Combine sauerkraut with onion mixture, add salt and pepper, and cook for 2 minutes. Spread onto plate to cool completely.

Nutrition Facts : Calories 42.1 calories, Carbohydrate 1.8 g, Cholesterol 10.2 mg, Fat 3.9 g, Fiber 0.7 g, Protein 0.4 g, SaturatedFat 2.4 g, Sodium 157.7 mg, Sugar 0.8 g

POLISH SAUERKRAUT PIEROGI



Polish Sauerkraut Pierogi image

This sauerkraut filling recipe is one of the most popular for Polish pierogi or dumplings. The filling also can be used to fill naleśniki/crepes.

Provided by Barbara Rolek

Categories     Appetizer     Brunch     Dinner     Entree     Lunch     Side Dish     Pasta

Time 55m

Yield 6

Number Of Ingredients 20

For the Sauerkraut Filling:
2 tablespoons cooking oil
1 large onion, finely chopped
1 pound sauerkraut, drained, rinsed, and chopped
2 large carrots , peeled and grated
1 teaspoon salt, or to taste
1/2 teaspoon black pepper
2 tablespoons sour cream, or more
For the Pierogi Dough:
2 large eggs
5 tablespoons sour cream
3 tablespoons vegetable oil
1 teaspoon salt
3/4 cup chicken broth
4 cups all-purpose flour
​​ For Frying Cooked Pierogi:
4 ounces butter
1 cup onion, chopped
Sour cream, for garnish
Bacon bits , for garnish

Steps:

  • Gather the ingredients.
  • In a large skillet, heat 2 tablespoons oil over medium. Add onion and cook until tender but not browned. Add sauerkraut and carrots. Cook, stirring often, 10 to 15 minutes or until volume has reduced and sauerkraut is tender.
  • Remove from heat and stir in 1 teaspoon salt, pepper, and 2 tablespoons sour cream. If the mixture doesn't hold its shape when squeezed together, add more sour cream.
  • Let this filling cool completely before filling pierogi dough. If desired, store covered in the refrigerator for one day before using.
  • Gather the ingredients.
  • In a large bowl, combine eggs, 5 tablespoons sour cream, 3 tablespoons oil, 1 teaspoon salt, and chicken broth until well mixed.
  • Add flour and knead by hand or in a stand mixer until the dough is smooth. Wrap with plastic and let rest at least 10 minutes before rolling.
  • Remove the sauerkraut filling from the refrigerator and let it come to room temperature.
  • On a lightly floured surface, roll out the dough to 1/8-inch thickness.
  • Using a 3-inch round cutter, cut the dough. Gather scraps, cover with plastic wrap, and set aside.
  • Using a 1 1/2-inch cookie scoop, portion sauerkraut filling onto all the dough circles before folding.
  • With clean, dry hands, fold dough over the filling to create a half-moon shape. Press the edges together, sealing and crimping with your fingers (or use a fork) as for a pie.
  • Roll, cut, and fill the reserved scraps of dough.
  • Bring a deep pot of salted water to a rolling boil. Reduce to a simmer and drop 12 pierogi at a time into the water. Stir once so they don't stick to the bottom. When they rise to the surface, cook 3 minutes or until dough is done to your liking (based on the thickness of the dough).
  • Remove with a slotted spoon to a platter that has been smeared with butter. Pierogi will stick together if drained in a colander, even if the colander has been coated with cooking spray.
  • Repeat until all pierogi are cooked. Serve as is with melted butter or fry in butter.
  • Gather the ingredients.
  • Add butter and 1 cup chopped onion to a heavy, large skillet and sauté until onion is translucent. Add pierogi and fry until golden on both sides and onion is tender.
  • Serve hot with onion, sour cream, and bacon bits if desired.

Nutrition Facts : Calories 666 kcal, Carbohydrate 76 g, Cholesterol 119 mg, Fiber 6 g, Protein 13 g, SaturatedFat 14 g, Sodium 1098 mg, Sugar 6 g, Fat 35 g, ServingSize 36 pierogi (6 servings), UnsaturatedFat 0 g

SAUERKRAUT FILLING (PIEROGI FILLING)



Sauerkraut Filling (Pierogi Filling) image

My absolute favorite pierogi filling! In fact, I remember us kids fighting over the sauerkraut filled pierogi's. The younger children's favorite is usually the farmers cheese filling. I prefer not to have mushrooms in my sauerkraut filling, but am listing it in the ingredients as optional. These recipes came from a newspaper clipping from 1981 from my mom.

Provided by chefRD

Categories     Vegetable

Time 20m

Yield 2 cups, 6-8 serving(s)

Number Of Ingredients 7

2 tablespoons vegetable oil
1 cup onion (chopped)
1 cup fresh mushrooms (finely chopped)
1 (14 ounce) can sauerkraut (rinsed, drained and snipped)
1/4 teaspoon salt
1/3 teaspoon pepper
2 tablespoons sour cream

Steps:

  • Heat oil in skillet; add onion and mushrooms(optional). Cook till vegetables are tender, but not brown. Stir in sauerkraut, salt and pepper; cook 8-10 minutes, stirring occasionally. Remove from heat. Stir in sour cream. Cool slightly.

Nutrition Facts : Calories 75.9, Fat 5.5, SaturatedFat 1.1, Cholesterol 1.8, Sodium 560.4, Carbohydrate 6.3, Fiber 2.3, Sugar 2.6, Protein 1.4

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2020-06-26 Melt a teaspoon of butter, add pierogi in and top with 3-4 tablespoons of water. Cover the frying pan with a lid for 3 to 4 minutes. Lift the lid and flip the …
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  • Chop the sauerkraut and squeeze out excess juice. In a pot, boil water and put the sauerkraut in. Grate the carrot and add to the pot.
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  • Add flour, egg, salt, and some vegetable oil to a large bowl and start to combine using a hand mixer with dough hooks. Add water and keep mixing until all ingredients come together, then knead by hand for approx. 8 – 10 min. The dough should be shiny and smooth. Let it rest in the bowl at room temperature for approx. 30 min.
  • In the meantime, peel and finely dice onions and brown mushrooms. Finely chop parsley and sauerkraut.
  • Heat remaining vegetable oil in a frying pan and fry brown mushrooms for approx. 4 – 5 min. Add onions and keep frying until they are softened and pale golden in color. Add sauerkraut and season with salt and pepper to taste.
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PIEROGI FILLING IDEAS (15+ PIEROGI FILLINGS YOU NEED TO TRY!)

From everyday-delicious.com
Reviews 11
Published 2021-01-13
Estimated Reading Time 8 mins
  • Pierogi ruskie (potato and cheese pierogi) I will start with the most popular pierogi in Poland (at least in the region where I come from) and my personal favorite pierogi – pierogi ruskie.
  • Potato and cheddar filling. This is an Americanized recipe for traditional polish potato and cheese pierogi, where you add cheddar cheese in place of polish twaróg cheese which is not easily available outside of Poland.
  • Potato filling. This filling seems to be very popular abroad but it’s not really in Poland. You can make it with mashed potatoes and sauteed onion, season generously with salt and pepper.
  • Sauerkraut and mushroom filling (pierogi z kapustą i grzybami) This is my second favorite pierogi type! The recipe features cooked sauerkraut, sauteed onions and mushrooms (wild mushrooms and cremini mushrooms).
  • Sweet cheese filling. My third favorite pierogi! The filling is made with Polish twaróg cheese (farmer’s cheese), sugar, and egg yolks. Yum! Here’s the recipe: sweet cheese pierogi.
  • Sauerkraut filling (pierogi z kapustą kiszoną) Pierogi can be also filled with just sauerkraut, without the mushrooms. I don’t have that recipe yet but it will be surely posted in the future!
  • Wild mushroom filling (pierogi z grzybami) This filling is usually used to stuff uszka – little pierogi that are served with Christmas Eve Borscht soup (Barszcz czerwony/Barszcz wigilijny).
  • Meat pierogi (pierogi z mięsem) Meat filling is usually made from the meat leftover from rosół soup (meat broth). The meat is then put through a meat grinder and combined with sauteed onions, and sometimes mushrooms.
  • Dessert pierogi (fruit pierogi) Sweet pierogi are filled with fruits. Any type of summer fruit can be used. The most popular fruit pierogi are blueberry pierogi, strawberry pierogi, and sweet cherry pierogi.
  • Vegan pierogi with sun-dried tomato and lentil filling. This is not a traditional filling, but quite popular in Poland nowadays. The filling is made with sauteed onions with spices, red lentils and sun-dried tomatoes.


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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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