Best 3 Vegan Sauerkraut Pierogies Recipes

VEGAN SAUERKRAUT PIEROGIES

Steps:

• For the Filling:.
• I bought the bottled type of sauerkraut, so first drain the sauerkraut and then rinse it well in warm water.
• Squeeze it dry and chop fine.
• Saute the shallots in the margarine until tender.
• Add the sauerkraut and vegan sour cream.
• Season with salt and pepper.
• Cook on low for 15 minutes or until the sauerkraut is tender and the flavours have all blended. "Do not over cook!".
• Chill this in the fridge until cold.
• Now prepare the dough for the pierogies.
• Roll the dough out with a rolling pin and cut into circles. Its up to you what size you make these. I like the 3 1/2 to 4 inch size. You can use a biscuit cutter or a glass as your cutter.
• Place the sauerkraut filling in the middle of the dough circle and fold the dumpling in half and seal the edges thoroughly. You don't want the filling to leak out.
• Remember as you make the dumplings, don't let them touch one another, they stick together easily. Cover the dumplings with a clean tea towel to keep from drying out.
• Cook these for 5-8 minutes.they should float up to the surface of the water when done.
• I cook about 6-8 at a time so the dumplings don't become crowded in the pot.
• When the pierogies are finished, I like to put them in a casserole dish that has been greased with margarine.
• I also like to layer the pierogies melted vegan margarine, onions and turkey bacon. Put into a moderate oven and warm through.
• You can also fry these if you like a crunchier pierogie.
• Serve with vegan sour cream.
• Bon Appetit!

SAUERKRAUT PIEROGIES

Steps:

• Mix flour and salt together. In a blender, whiz tofu until smooth. Add sour cream. Add water to the tofu. Add wet ingredients to the dry, adding extra water as necessary to get the dough to hold together. It should be sticky. Let the dough stand in a bowl for at least 1/2 and hour and cover the bowl with a plate or inverted bowl.
• Meanwhile (or another day!), rinse the sauerkraut twice: once in warm water and once in cold water. Dice onions. Heat oil in medium pot. Add onions and fry over medium heat until opaque and sweet. Add sauerkraut and salt to taste and cook covered for 15 minutes, stirring occasionally.
• To assemble:.
• Bring a large pot of water to a rolling boil.
• Roll the dough on a very well floured surface to 1/16" thickness. Cut out the circles between 3" and 4" and make sure the dough is still about 1/16 " thick. If it is not, roll out the individual circles separately (or stretch them out by hand).
• Add a tablespoon of filling to the center of each one. Using your index finger, dip it into warm water and coat the edge of half the pierogi circle with water. Take the opposite dough edge and fold and stretch it over to the wet edge. Pick up the pierogi and with your fingers seal the edges tightly together. Make sure no filling is on the sealing edge. Dip the surface in flour before placing into the water.
• Once a batch is finished place carefully in the rapidly boiling water. Total boiling time is about 5 minutes. Transfer to a cookie sheet to cool and brush with oil or melted butter.

HOMEMADE SAUERKRAUT PIEROGIES / PEROGIES - OLD FASHIONED RECIPE

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.