Uncle Bills Sauerkraut Filling For Perogies Recipes

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SAUERKRAUT FILLING FOR PIEROGI

A not-so-typical filling for yummy pierogis!

Provided by Jill

Categories     Main Dish Recipes     Dumpling Recipes

Yield 6

Number Of Ingredients 7



Sauerkraut Filling for Pierogi image

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.

Nutrition Facts : Calories 76.6 calories, Carbohydrate 5.9 g, Cholesterol 2.1 mg, Fat 5.7 g, Fiber 2.3 g, Protein 1.4 g, SaturatedFat 1.3 g, Sodium 533 mg, Sugar 2.4 g

2 tablespoons vegetable oil
1 cup chopped onion
1 cup chopped mushrooms
14 ounces sauerkraut - drained, rinsed and minced
¼ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons sour cream

UNCLE BILL'S PEROGIE DOUGH

I have provided a very detailed method for making perogies, please read carefully and follow the instructions. Practice a bit if necessary to make sure that the dough comes out properly. I developed this dough recipe about 25 years ago and it has withstood the criticism of many especially the Ukrainian people. Surprisingly, they say this is the best dough for perogies that they have ever had, nice and tender and is not chewy like most.

Provided by William Uncle Bill

Categories     Healthy

Time 45m

Yield 36 serving(s)

Number Of Ingredients 7



Uncle Bill's Perogie Dough image

Steps:

  • In a large size mixing bowl, mix together eggs, milk, whipping cream, sour cream and salt and whisk until well blended.
  • Add baking powder and blend until incorporated.
  • Add flour one cup at a time and whisk well the first two cups.
  • Add the third cup and now mix using a large plastic spoon or a wooden spoon.
  • Add the fourth cup and continue mixing with a spoon.
  • At this point, you may not be able to pick up all the flour, so roll out the contents onto a lightly floured surface.
  • Knead the dough until it becomes smooth and shiny.
  • If the dough is still sticky add a bit more flour and continue to knead until it is not sticky and does not stick to your hands.
  • Break dough off into chunks and roll between your hands to the size of a golf ball.
  • On a lightly floured surface, firstly flatten the dough ball with the palm of your hand to about 1/2-inch thickness, then coat each side very lightly with some flour.
  • Using a heavy rolling pin, (I prefer a marble rolling pin), start to roll out the dough.
  • As you are rolling, the dough should stick to the rolling pin.
  • When this happens and the dough is almost all the way around the rolling pin, peel the dough off as it should come off very easy.
  • Place the dough back on the rolling surface with the side that was against the rolling pin should now be on the rolling surface.
  • Very lightly, dust the top surface ONLY with a bit of flour.
  • Start rolling again, roll back and forth, then side to side to try and keep the dough round.
  • The dough should now be sticking to the rolling surface and not onto the rolling pin.
  • You will note that the dough does not "snap" back to a smaller round.
  • Should this happen, just re-roll again.
  • When finished rolling, the dough should be about 1/16-inch in thickness.
  • Open the Mini Form (photo above) and rub the surface with some flour, this will prevent the dough from sticking to the Mini Form.
  • Place the rolled dough over the Mini Form and make sure that the dough is well over the edges of the Mini Form.
  • Place about 1 heaping tablespoon of your choice of filling in the center of the dough.
  • Pick the Mini Form up and close it slightly.
  • If necessary, push the filling down just a bit.
  • Now fold the Mini Form completely shut and press tightly.
  • Hold the Mini Form closed and remove excess dough with your thumb or finger. This helps seal the edges of the dough.
  • Use the excess dough to form more dough balls.
  • Open the Mini Form and the perogi should drop out easily.
  • Set perogi aside until you prepare more.
  • Continue to make perogies with the remaining dough.
  • You can use whatever size of Mini Form that you desire, the 3 1/4" or 4". Five and 6" Mini Forms are also available.
  • COOKING INSTRUCTIONS.
  • In a large cooking pot or pasta pot, fill 3/4 full with water and bring to a boil.
  • Add 1 tablespoon of salt and 2 tablespoons of extra virgin olive oil or a good vegetable oil.
  • Gently add about 8 to 10 perogies to the pot, stir gently with a slotted spoon and bring back to boil.
  • Cook, uncovered for 2 to 3 minutes or until perogies float to the surface.
  • Remove with a slotted spoon into a bowl.
  • The perogies may be eaten immediately with some butter or margarine, a dollop of sour cream and a sprinkling of chopped green onions or chives.
  • The amount of perogies may vary depending on the size of Mini Form you are using.
  • If desired, preheat a frying pan to medium-high heat, add 3 tablespoons of butter and 1 tablespoon of olive oil or vegetable oil.
  • Add some finely chopped onions to the frying pan and sauté for 2 minutes.
  • Now add the perogies, cover and lightly fry until they are lightly browned on both sides, turning once.
  • Serve immediately with more butter if desired, a dollop of sour cream, chopped green onions or chives and even some cooked chopped bacon bits.
  • These perogies freeze well.
  • After the perogies are boiled, place them on a cookie sheet (absorb any water with paper towels).
  • Place sheet in freezer for at least 2 hours until perogies are frozen.
  • Place them into freezer bags or vacuum seal bags in whatever quantities are best for you and return the sealed units back to the freezer.
  • The perogies will last from 6 months to 1 year when frozen.

Nutrition Facts : Calories 69, Fat 1.7, SaturatedFat 0.8, Cholesterol 21.1, Sodium 73.2, Carbohydrate 11, Fiber 0.4, Sugar 0.3, Protein 2.2

3 large eggs
3/4 cup whole milk, homogenized
1/4 cup whipping cream
1/4 cup sour cream (low fat is okay also)
3/4 teaspoon salt
1 1/2 teaspoons baking powder
4 cups all-purpose flour

UNCLE BILL'S COTTAGE CHEESE PEROGIE FILLING

For those who love cottage cheese, these perogies are a delightful treat. The original recipe was given to me by my Grandmother over 55 years ago. I have made some modifications to enhance the taste. Please see, Uncle Bill's Perogie Dough recipe, #53518 This filling is also good for Pyrahi: See, Uncle Bill's Pyrahi Dough, recipe #53694

Provided by William Uncle Bill

Categories     Cheese

Time 15m

Yield 30-36 perogies

Number Of Ingredients 5



Uncle Bill's Cottage Cheese Perogie Filling image

Steps:

  • Squeeze as much liquid that you can from the dry curd cottage cheese and discard.
  • In a mixing bowl, add cottage cheese, finely chopped green onions, beaten eggs, salt and pepper and mix well to blend.
  • Use 1 heaping tablespoon for each perogie.
  • Boil for 2 to 3 minutes or until they float to the surface.
  • Serve with melted butter and sour cream if desired.
  • These perogies freeze well.

3 cups dry curd cottage cheese
1 cup finely chopped green onion
2 large eggs, beaten
1/4 teaspoon salt
1/4 teaspoon black pepper

UNCLE BILL'S POTATO/CHEDDAR FILLING FOR PEROGIES

This filling is very popular with most people and they like the perogies with both the onion and garlic added.

Provided by William Uncle Bill

Categories     Potato

Time 20m

Yield 24-36 perogies

Number Of Ingredients 8



Uncle Bill's Potato/Cheddar Filling for Perogies image

Steps:

  • In a medium size saucepan, add potatoes and just cover with water.
  • Bring to boil, reduce heat and cook for about 15 minutes or until potatoes are tender.
  • Drain and mash potatoes.
  • Add grated cheese and mix well.
  • Cheese will melt and will be incorporated with the potatoes.
  • In a frying pan, add butter, chopped onions and garlic and saute' for 3 to 4 minutes.
  • Add saute'ed onion/garlic to the potatoes in the saucepan and mix well.
  • Add beaten eggs, salt and pepper and mix well.
  • The amount of filling to use will depend on the size of Mini Form you will be using.
  • If using the 4" Mini Form, use 1 heaping tablespoon of filling.
  • The filling mix handles best when cooled.

3 large potatoes, of your choice peeled and cut into small chunks
3/4 cup grated sharp cheddar cheese
1 tablespoon butter
3/4 cup finely chopped onion (optional)
3 garlic cloves, minced (optional)
2 large eggs, beaten
1/2 teaspoon salt
1/2 teaspoon black pepper

UNCLE BILL'S SAUERKRAUT WITH WINE

I found that this sauerkraut is excellent to use in many dishes. The wine gives it a delicate flavor.

Provided by William Uncle Bill

Categories     Vegetable

Time 1h20m

Yield 12 quart jars

Number Of Ingredients 5



Uncle Bill's Sauerkraut With Wine image

Steps:

  • Break away any bad outside leaves and discard.
  • Rinse cabbage under cold running water.
  • Cut cabbage heads into quarters.
  • Do not use cores, discard them after shredding.
  • Finely shred cabbage or slice with a good sharp knife.
  • In a large crock, layer with 2 inches of shredded cabbage.
  • Sprinkle with 2 tablespoons of pickling salt.
  • Place sliced pieces of one red pepper over.
  • Repeat layering until all cabbage, salt and red pepper are used up.
  • There should be about 4 layers.
  • Pour water over cabbage.
  • Now pour the wine over cabbage.
  • Place a large plate to cover most of the top surface of the cabbage.
  • Place a 4 to 5 pound clean rock (cleaned and washed and soaked in white vinegar) on top of the plate as a weight.
  • If liquid does not come to the surface, just add a bit more cold water (or wine if you prefer.) Cover top with several layers of cheesecloth and tie with a good string so the cloth does not fall off.
  • Leave cabbage to ferment for 2 to 3 weeks in a warm area (70 F to 75 F) or until it starts to foam around the edges of the plate.
  • Move the crock to a cooler area (about 60 F to 65 F) and continue to ferment for another 2 weeks.
  • At this time, taste to see if the sauerkraut is curing.
  • When it suits your taste, pack the sauerkraut and some liquid into 12 sterilized quart size jars leaving a 1/2" head space.
  • Wipe jar rims clean.
  • Prepare and place lids according to manufacturers instructions.
  • Place screw lids on just finger tight.
  • Process in boiling water in a canner for 25 minutes.
  • Remove jars and allow to cool for 12 hours.
  • Check to see if all jars are sealed.
  • Lids should be concave (curved down).
  • Re-process jars that are not sealed, but remember to change with new lids.
  • Store in a cool, dark place.

Nutrition Facts : Calories 115.8, Fat 0.5, SaturatedFat 0.1, Sodium 4709.8, Carbohydrate 20.4, Fiber 7.8, Sugar 12.9, Protein 4.8

4 medium green cabbage, about 2 1/2 pounds each
8 tablespoons coarse pickling salt
3 large sweet red peppers, seeded and sliced, about 1/4 inch thick
4 cups cold water
2 cups dry white wine

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



Homemade Sauerkraut Pierogies / Perogies - Old Fashioned Recipe image

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.

3 cups sauerkraut (or more)
1 medium chopped onion
4 tablespoons bacon fat (vegetable shortening can be substituted) or 4 tablespoons butter (vegetable shortening can be substituted)
2 tablespoons sour cream
salt and pepper
2 1/2 cups flour
1/2 teaspoon salt
1 egg
2 teaspoons oil
3/4 cup warm water

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