PIEROGI WITH SAUERKRAUT AND MUSHROOMS
In this hearty dish, potato pierogi are served over sauteed mushrooms and our Quick Sauerkraut.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 6
Steps:
- In a large skillet, heat oil over medium. Add onion; season with salt and pepper. Cook, stirring occasionally, until onion starts to soften, 4 to 5 minutes. Add mushrooms; cook, stirring occasionally, until browned, 8 to 10 minutes. Add sauerkraut, and cook until warmed through.
- Cook pierogi according to package instructions, and serve over sauerkraut and mushrooms.
PIEROGI Z KAPUSTY (PIEROGI W/ SAUERKRAUT & MUSHROOM FILLING)
A popular Polish dish similar to dumplings or ravioli. Pronounced pyeh-RAW-ghee (this is the plural form, not pierogies, just one is called pierog, but they're so good you'll almost never eat just one.) Pierogi can be made with a wide variety of fillings, but the most common are minced cooked meat, sauerkraut and mushrooms, cheese and potatoes (known as ruskie/Ruthenian pierogi), sweet cheese (usually with a touch of vanilla) and blueberries (in summer). Other fillings include buckwheat groats, potatoes and onions and lentils. Toppings include fried fat-back nuggets, sour cream, melted butter or butter-browned bread crumbs.
Provided by littleturtle
Categories One Dish Meal
Time 1h30m
Yield 9-10 serving(s)
Number Of Ingredients 10
Steps:
- Saute the sauerkraut in 1/3 of the butter.
- Fry the onion in 1/6 of the butter; fry the mushrooms in the remaining butter.
- Combine these ingredients, season with pepper, and refrigerate until ready to assemble pierogi.
- Combine the ingredients listed under dough and knead until well blended (dough should be somewhat dry and about the consistency of play-doh, you can knead in more flour if needed).
- Twist off workable portions of dough and roll out very thin on a floured surface.
- Using a glass with a thin lip and a diameter of about 3-1/2 inches, dip lip of glass in flour and cut circles out of the dough.
- Place about 2 teaspoons filling in the center of each dough circle.
- Moisten outer edges with water and fold dough over to close.
- Seal edges by pressing gently with the back of a fork or pinching together with your fingers.
- Bring water to a boil.
- Cook 12 pierogi at a time, reducing heat to a gentle boil.
- Boil, stirring occasionally to keep from sticking to the bottom, until pierogi float to the surface (about 5 minutes).
- Rinse in cold water, then drizzle melted butter or vegetable oil over dough to keep from sticking.
- Repeat with remaining pierogi.
- At this point you can serve them warm, freeze them for later use, deep fry them until golden brown or pan fry them in butter with onions over medium heat, lightly browning both sides before serving.
Nutrition Facts : Calories 356.2, Fat 15.2, SaturatedFat 9, Cholesterol 82.6, Sodium 770.1, Carbohydrate 46.3, Fiber 3.1, Sugar 1.9, Protein 8.5
PIEROGI
Variations on these delicious dumplings are found all over Eastern Europe. Olia's are filled with tangy sauerkraut, crunchy cabbage and crispy shallots
Provided by Olia Hercules
Categories Lunch, Side dish, Starter
Time 1h15m
Number Of Ingredients 12
Steps:
- First, make the crispy shallots. Heat the oil in a saucepan to 180C (a cube of bread will turn golden in 15 secs). Toss the shallots in a little flour and deep-fry for 1 min or until light golden and crispy. Drain on kitchen paper. Can be made up to two days before and kept in an airtight container.
- To make the filling, heat the oil in a medium non-stick frying pan and gently fry the shallots for 10 mins until starting to turn golden.
- Add the sauerkraut and cabbage, and cook for 5-10 mins until the cabbage has softened. Taste and add a little salt if under-seasoned, or sugar if stringent. Scrape into a bowl and leave to cool completely.
- To make the dough, mix the eggs and oil with 125ml water, then gradually add in the flour, mixing well with your hands. Knead it on a well-floured surface until the dough stops sticking to your hands. You should end up with firm, elastic dough. Wrap it in cling film and rest in the fridge for at least 30 mins, or overnight.
- Flour your work surface generously. Roll out the dough to a 40cm circle or until the dough is as thick as £1 coin.
- Using a 9cm cookie cutter, cut out discs in the dough - you should end up with about 25 discs. Do not throw away the off-cuts - we throw them in with the pierogi when boiling to minimise any waste.
- Have a well-floured tray ready. Put 1 tsp of the filling into the centre of each disc. In your hand, fold in half around the filling and seal to create half-moon shapes. Put them on the floured tray, making sure they don't touch each other.
- Bring a large saucepan of salted water to the boil and carefully lower the pierogi in. Boil them for 2 mins or until they float to the top.
- Drain and serve with a knob of butter and some soured cream. Finish by sprinkling the crispy shallots on top to serve.
Nutrition Facts : Calories 403 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 12 grams protein, Sodium 0.6 milligram of sodium
WILD MUSHROOM PIEROGIES
Categories Mushroom Onion Vegetable Brunch Dinner Lunch Fall Winter Boil Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 (main course) servings
Number Of Ingredients 15
Steps:
- Make filling:
- Pour boiling water over porcini in a small bowl and soak until softened,10 to 20 minutes. Lift porcini out of water, squeezing excess liquid back into bowl, and rinse well to remove any grit. Pour soaking liquid through a paper-towel-lined sieve into a bowl and reserve.
- Finely chop onion and garlic in a food processor, then add cremini and porcini and pulse until very finely chopped.
- Heat butter in a skillet over moderate heat until foam subsides, then cook mushroom mixture, stirring frequently, until mushrooms are dry and 1 shade darker, about 8 minutes. Add reserved soaking liquid and simmer, stirring frequently, until mixture is thick, dry, and beginning to brown, about 15 minutes (there will be about 1 cup filling). Stir in parsley and salt and pepper to taste. Cool completely.
- Roll out dough and fill pierogies:
- Halve dough and roll out 1 piece on a lightly floured surface into a 15-inch round, keeping remaining dough wrapped. Cut out rounds (about 24) with floured cutter. Put 1 teaspoon filling in center of each round. Working with 1 round at a time, moisten edges with water and fold in half to form a half-moon, pinching edges together to seal. Transfer pierogies as assembled to a flour-dusted kitchen towel. Repeat with remaining rounds, then make more pierogies with remaining dough and filling.
- Cook onions and pierogies:
- Cook onions in butter in a large heavy skillet over moderately low heat, stirring frequently, until golden brown, about 30 minutes. Season with salt and pepper and keep warm.
- Cook pierogies in a large pot of lightly salted boiling water until tender, 12 to 15 minutes. Transfer with a slotted spoon to skillet with onions. Toss gently to coat and serve immediately.
PIEROGIES WITH STEWED SAUERKRAUT AND MUSHROOMS
Categories Mushroom Onion Side Vegetarian Quick & Easy Winter Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 8
Steps:
- Melt 2 tablespoons butter in heavy large Dutch oven over medium-high heat. Add onions; sprinkle with salt and pepper. Sauté until golden brown, about 30 minutes. Add mushrooms and sauté until tender, about 10 minutes. Mix in sauerkraut and flour. Mix in 2/3 cup water. Cover pot, reduce heat to medium and simmer until sauerkraut is tender and mixture is thick, stirring occasionally and adding more water by tablespoonfuls if mixture seems dry, about 20 minutes. Mix in 2 tablespoons butter. Season generously with salt and pepper. (Can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat before continuing.)
- Meanwhile, cook pierogies in large pot of boiling salted water until heated through, about 6 minutes. Drain; transfer to large bowl and toss with remaining 4 tablespoons butter.
- Spoon sauerkraut mixture into large shallow bowl. Top with pierogies. Serve with sour cream.
PIEROGIES WITH CREAMY MUSHROOM AND SHERRY SAUCE
This is one of my all time favorite WW recipes. I serve it to company all of the time, and no one ever guesses its low fat! I have used ravioli instead of pierogies and have added ham for variation. Recipe as written is 5 points.
Provided by KelBel
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large nonstick skillet over medium-high heat.
- Add the mushrooms, onion, salt and pepper to taste.
- Cook stirring occasionally until the mushrooms and onion are tender and lightly browned, about 4 minutes.
- Stir in sherry and cook until evaporated.
- Sprinkle in flour and stir to combine.
- Stir in milk, broth, and pierogies; bring to a boil.
- Remove from heat and stir in sour cream.
Nutrition Facts : Calories 71.3, Fat 2.5, SaturatedFat 0.9, Cholesterol 4.5, Sodium 73, Carbohydrate 8, Fiber 0.9, Sugar 4.1, Protein 3.5
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