Pierogizkapustypierogiwsauerkrautmushroomfilling Recipes

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.

Steps:

• In a large bowl, whisk eggs, water and salt until blended; gradually stir in flour. Transfer to a lightly floured surface; knead 10-12 times, forming a firm dough. Cover and let rest 10 minutes., For filling, in a small bowl, whisk egg, salt, sugar and pepper. Stir in cheese., Divide dough into 4 portions. On a lightly floured surface, roll each portion to 1/8-in. thickness; cut with a floured 4-in. round cookie cutter. Place 1 tablespoon filling in center of each circle. Moisten edges with water; fold in half and press edges to seal. Repeat with remaining dough and filling. , In a 6-qt. stockpot, bring water to a boil. Add pierogi in batches; reduce heat to a gentle simmer. Cook until pierogi float to the top and are tender, 2-3 minutes. Remove with a slotted spoon., In a large skillet, heat 1 tablespoon butter over medium-high heat. Add pierogi in batches; cook until golden brown, 1-3 minutes on each side, adding additional butter as necessary. If desired, serve with sour cream and chives.

Steps:

• To prepare the sauerkraut filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Add the drained sauerkraut and cook for an additional 5 minutes. Season to taste with salt and pepper, then remove to a plate to cool.
• For the mashed potato filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Stir into the mashed potatoes, and season with salt and white pepper.
• To make the dough, beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half, then roll out one half to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter.
• Place a small spoonful of the mashed potato filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining dough and the sauerkraut filling.
• Bring a large pot of lightly salted water to a boil. Add perogies and cook for 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon.

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.

Steps:

• Make a well from the flour. Add eggs and about 1/2 cup of water. The amount of water will vary according to the weather. You want to make a stiff dough. Divide it into 3 equal portions and knead until silky smooth.
• Fillings: We usually make cheese and kapusta (sauerkraut), but you can use meat, potatoes, or even fruit.
• Saute onion in butter until just soft. Add kapusta and brown. Season with salt and pepper to taste. Allow time for the filling to cool before assembling pierogi, otherwise they will fall apart when cooked. If making more than one filling, this one can cool while you prepare the others.
• Mix well.
• To assemble and cook pierogi: Roll out a portion (or half portion, if space is limited) of the dough on a floured surface as thinly as possible -- somewhere between a wonton and a thin pizza. Put about a tablespoon of filling on the dough and use a large plastic cup (a big gulp-type cup works really well) to cut a circle around the filling. Dampen half of the circumference of the circle with a bit of water on your finger and fold into a dumpling. Boil the dumplings a dozen at a time in a big pot of salted water until they float -- no more than 3 minutes. At this point you can freeze them in bags for later use. To prepare for serving, brown the pierogi in a skillet using a bit of butter. If you want to be really traditional you can use bacon grease. Alternately, you can bake them in a casserole, spraying both the casserole and the pierogi with a butter flavored spray, and putting a few pats of butter on top of the dumplings.

Steps:

• Make the Caramelized Onions
• Preheat a heavy-bottomed skillet, preferably cast iron, over low heat. Add the oil and the onions and toss the onions to coat. Cover and cook for 20 minutes, leaving a little gap for steam to escape. Stir occasionally, every 5 minutes or so. Onions should turn amber, but not burn, although a couple of darker spots are fine.
• Remove the cover and turn the heat up just a bit, to a medium setting. Stir often for 10 more minutes. Onions should become a darker amber, and some of the moisture should evaporate.
• Make the Potato Filling
• In a medium-size pot, cover potatoes in water. Place a lid on the pot and bring to a boil. Once boiling, cook for about 20 more minutes or until potatoes are easily pierced with a fork.
• Meanwhile, in a large pan, sauté the onions in oil over medium heat for about 7 minutes. Turn the heat off but continue to stir occasionally because they could still burn from the hot pan. When the potatoes are done boiling, drain them well and add them to the pan with the onions. Just mash them right in there with a potato masher; that way you are sure to get all the oil, plus you save a dish. Add the salt and pepper. Make sure potatoes are mashed well and fluffy. Set aside to cool a bit.
• Make the Mushroom Sauerkraut Filling
• You know I don't usually advise cooking with margarine, but I really love it with the mushrooms here, I think because growing up the mushrooms I ate were really buttery. Anyway, this filling is really simple. In a large skillet, melt the margarine over medium-high heat. Add the mushrooms and sauté for about 7 minutes, until the mushrooms are soft.
• Before adding the sauerkraut to the pan, give it a squeeze over the sink to get out as much water as you can. It's important to do this so that your pierogi don't get all wet. You'll need to add the sauerkraut to the pan a cup at a time. Add to the pan and cook for about 10 minutes, cooking out any excess water. Season with the pepper. The filling shouldn't look dry (a small amount of water is okay), but you shouldn't be able to slosh around in it in rain boots.
• Make the Dough
• This is really the brunt of the work in this recipe. If you're like me, you have limited counter space and so rolling out dough can be a hassle. I make the dough last because the mess becomes much more manageable when you don't have to prep on the counter afterwards. It also gives your filling some time to cool. So make sure you clean up after your filling making and get someone to do the dishes for you. I find that a serene counter makes all the difference in dough making.
• Pour the water and oil into a large bowl. Add 2 cups of the flour and the salt, keeping one cup aside. Use a fork to stir the flour in, and as it starts to come together, use your hands to knead until a loose dough forms (about 3 minutes).
• Sprinkle your counter with flour, then turn the dough out onto it and knead. Add the reserved cup of flour a little bit at a time, working it into the dough, until it is very smooth and elastic, about 10 minutes. If it's too sticky, you can add a little bit more fl our and knead it in, sometimes up to 1/4 cup extra. Conversely, if you get a good-feeling, smooth, elastic dough with less than the extra cup of fl our, then that's okay, too.
• Now we roll the dough out, and also bring a salted pot of water to boil-the largest pot you've got-for boiling the pierogi.
• Divide the dough in half and make sure your counter is clean and sprinkled with a dusting of flour to prevent sticking. Roll half the dough out to about 1/16 of an inch thick, which is to say, very thin but not see-through. I roll it into an 18 x 10-inch rectangle, but as long as you have the thinness going, the shape doesn't matter so much. Sprinkle the top with a light dusting of flour.
• Now we're going to make circles. I use the top of a glass that is 3 1/2 inches in diameter, but somewhere between 3 1/2 and 4 inches is perfect. Use a glass or a cookie cutter. Have ready a lightly floured plate to place the finished circles on, and go ahead and fi rmly press your glass or cookie cutter into the dough, as close together as you can. Pull together the excess dough and set aside. Place circles on the floured plate and transfer to the fridge while you repeat with the other half of the dough. Combine the excess dough and see if you can get a few more wrappers out of the deal.

Steps:

• Fry meat to desired doneness and set aside.
• Mix remaining filling ingredients and fry for about five minutes.
• Combine mixture with meat 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.
• 5 inches, dip lip of glass in flour and cut circles out of the dough.
• Place about 2 tsp 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.
• 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.

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.

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.