Pierogis with sauerkraut or cheese

If you are trying to limit carbs and/or fat, read no further. These little guys are irresistible and you always have room for one more! Because the dough in this recipe is made with sour cream instead of water or milk, it is extra rich and tasty. They freeze beautifully, too. I give the sauerkraut recipe first and the cheese variation follows.

For the dough:

  • 2-1/2 c all purpose flour
  • 1 c sour cream
  • 1 egg + 1 egg yolk
  • 1 tsp baking powder
  • 1/2 tsp salt

Put the dry ingredients in the bowl of a stand mixer and whisk together. Add the remaining ingredients and, using the dough hook, mix on low for a few minutes until a smooth dough forms. If it seems too dry or wet, add small bits of milk or flour as needed. Turn out onto a floured countertop and knead by hand to form a smooth ball. Cover and let sit while you prepare the filling.

For the filling:

  • 1 lb fresh sauerkraut or one 15oz can of sauerkraut
  • 2 russet (baking) potatoes
  • 1 TB butter
  • Salt and pepper

Peel the potatoes and cut into large chunks. Cook in simmering water until completely cooked, then drain and return to the pan. Add the butter and mash with a hand masher or use a ricer.

While the potatoes cook, drain the kraut and put in a bowl of fresh water. Swish around and drain again. Repeat the rinsing and draining one more time. A handful at a time, squeeze out extra moisture. Put on a cutting board and take a few cuts thru it with a knife (to avoid long strands). Add to the mashed potatoes and mix well. Correct seasoning.

For cheese and potato filling: Replace the kraut with 1-1/2 c sharp cheddar cut into small cubes. Be sure the potatoes are fully cooled before adding the cheese.

Assembly: Roll the dough out 1/8 inch thick. Use a biscuit cutter, drinking glass, or empty tin can to cut 3 inch circles. Place 1 TB filling in the center of each circle and fold over, pressing the edges to seal. Set on a wax or parchment paper-lined baking sheet. Form excess dough into a ball and roll out again to cut more circles.

To freeze, set the baking sheet in the freezer, uncovered. When the pierogi are frozen solid, transfer to a zipper bag for storage.

Cooking: Drop pierogi (fresh or frozen) into gently boiling water, being careful not to crowd them. Cook for 5 minutes (6 if frozen) and remove to a plate to drain. Using a nonstick pan, saute over medium heat in a bit of butter and oil until the bottom is lightly browned, then flip and brown the other side. Serve immediately.

Explore posts in the same categories: Ethnic, Miscellaneous, Sides

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