Best 2 Old Fashioned Sauerkraut Perogies Recipes
**Delight in the Traditional Flavors of Old-Fashioned Sauerkraut Perogies: A Culinary Journey Through Eastern European Cuisine**
In the heart of Eastern Europe, there lies a culinary treasure that has been passed down through generations – the Old-Fashioned Sauerkraut Perogies. These delectable dumplings, also known as varenyky or pierogi, embody the essence of comfort food, combining the tangy sourness of sauerkraut with the savory richness of a pillowy dough. This article presents a collection of time-honored recipes that capture the authentic taste of this classic dish. Embark on a culinary adventure as we explore the secrets behind creating the perfect perogies, from selecting the finest ingredients to mastering the art of folding and cooking. Whether you prefer the traditional boiled method or the crispy pan-fried variation, these recipes offer a delightful symphony of flavors that will tantalize your taste buds. Prepare to indulge in a feast of Old-Fashioned Sauerkraut Perogies, where every bite transports you to the vibrant culinary landscapes of Eastern Europe.
**Recipes Included**:
1. **Classic Boiled Sauerkraut Perogies**: This recipe stays true to the traditional method of boiling the perogies until they float to the surface. Experience the perfect balance of soft, pillowy dough and tangy sauerkraut filling in every bite.
2. **Pan-Fried Sauerkraut Perogies**: For those who love a crispy exterior, this recipe takes the perogie experience to new heights. Pan-frying the dumplings until golden brown creates a delightful contrast between the crispy crust and the tender filling.
3. **Sauerkraut Perogie Casserole**: Transform your perogies into a hearty and comforting casserole. Layer boiled perogies with a creamy sauce, sauerkraut, and a sprinkling of cheese, then bake until golden and bubbly.
4. **Sauerkraut Perogie Soup**: Embrace the warmth and nourishment of a savory soup featuring tender perogies, tangy sauerkraut, and a rich broth. This recipe is perfect for cold winter days or as a comforting meal any time of year.
5. **Fried Sauerkraut Perogie Bites**: Elevate your snack game with these bite-sized delights. Simply cut the perogies into small pieces, fry them until golden brown, and serve with your favorite dipping sauce.
With these diverse recipes, you'll be able to savor the timeless flavors of Old-Fashioned Sauerkraut Perogies in various forms. Gather your ingredients, roll up your sleeves, and prepare to embark on a culinary journey that celebrates the rich traditions of Eastern European cuisine.
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!
Tips:
- Use fresh sauerkraut. Fresh sauerkraut has a brighter flavor and is more tender than store-bought sauerkraut.
- Rinse the sauerkraut well before using. This will remove any excess salt and sourness.
- Squeeze the sauerkraut dry before using. This will help prevent the perogies from becoming soggy.
- Use a large pot to cook the perogies. This will prevent them from overcrowding and sticking together.
- Do not boil the perogies. Boiling will make them tough. Instead, simmer them gently until they are cooked through.
- Serve the perogies immediately with your favorite toppings. Some popular toppings include butter, sour cream, and bacon.
Conclusion:
Old-fashioned sauerkraut perogies are a delicious and hearty dish that is perfect for a cold winter day. They are also relatively easy to make, so they are a great option for a busy weeknight meal. With a little planning, you can even make them ahead of time and freeze them for later. So next time you are looking for a comforting and satisfying meal, give these old-fashioned sauerkraut perogies a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
