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Monday, May 31, 2021

Pierogi with Potato and Sauerkraut

Pierogi with Potato and Sauerkraut

Pierogi are scrumptious little dumplings filled with either sweet or savory ingredients, and a classic European comfort food. My pierogi recipe is a deliciously savory one, prepared with a filling of my favorite combination of mashed potatoes and sauerkraut, then sauteed in a touch of butter and topped with crispy bacon and onion!

How to Make Pierogi with a Savory Filling

 When I make my pierogi, I start with the pierogi dough.

 What I love about pierogi is that they are somehow at once tender yet have a bit of “chew” to them, or some substance. They're not like pasta dough, so if you've never tried them and are planning on trying out this recipe, be aware that they aren't necessarily super silky and light.

 Some folks like to use just flour, salt and water for the dough, and others like to add in some eggs. I've found that adding in a single egg to a fairly large amount of flour works well, offering some structure without adding too much protein.

 I also use a touch of olive oil in my dough, and then mix the ingredients together first in my bowl, gathering them up, then knead for just a couple of moments on my work surface until the dough comes together and is smooth and soft.

 Allowing the pierogi dough to rest for at least an hour is also important, as it has an opportunity to “relax” and become nice and easy to roll out. (This can be done a day ahead, if desired, for convenience.)

 For the filling, savory potato and sauerkraut is terrific to use if you happen to have some leftover mashed potatoes on hand.

 Or, if you want to make a quick and simple batch of mashed potatoes, you could place a large russet potato into the microwave to cook and then mash or rice the flesh until smooth, add a little butter, and proceed with the rest of the ingredients called for.

 I basically mix all of the filling ingredients together in one bowl, then scoop small amounts into the center of the rolled out and cut pierogi circles, and seal.

These pierogi with potato and sauerkraut are deliciously savory with a bit of a tangy bite, and the perfect European comfort food!

  •  Category: Entree
  •  Cuisine: Central European
  •  Yield: 32 pierogi
  •  Nutrition Info: 285 calories (per 4 pierogi)
  •  Prep Time: 45 minutes
  •  Cook time: 10 minutes
  •  Total time: 55 minutes

Pierogi dough Ingredients:

 3 ½ cups all-purpose flour, plus extra for your work surface

 2 teaspoons salt

 1 ¼ cup of room temp water

 1 egg, whisked

 2 tablespoons olive oil

 Filling Ingredients:

 1 cup prepared mashed potatoes

 1 cup sauerkraut, drained and patter dry of excess brine

 ¼ cup grated white cheddar cheese (optional)

 Salt, to taste

 Black pepper, to taste

 Pinch white pepper

 1 tablespoon finely chopped parsley

 Garnish / Optional Topping Ingredients:

 2 tablespoons butter (to be melted in hot skillet)

 Crispy bacon, chopped

 Sauteed / caramelized onion


 To prepare your pierogi dough, add the flour and salt to a large bowl, and whisk to blend; pour in the water as well as the whisked egg and the olive oil, and using a wooden spoon, mix together until a shaggy mass forms; use your hands to then gather up the dough in the bowl until it comes together, then bring it out onto a lightly floured work surface and knead it for a couple of minutes until smooth and soft, sprinkling with a bit of additional flour if too sticky .

 Cut the dough ball in half (for easier rolling) and wrap each half in plastic wrap, and set aside at room temp for at least 1 hour.

 Prepare your filling by combining all of the filling ingredients in a medium-size bowl, seasoning to taste; set aside.

 Prepare a large baking sheet (or two) with wax paper dusted with flour, and have that ready for your assembled pierogi.

 To prepare the pierogi, place one of the dough ball halves on your floured work surface, and roll the dough nice and thin, roughly ⅛ ”thick; then, using a 3 ¼ ”cutter, cut as many circles from the dough as you can, discarding the scraps (you can re-roll the scraps and cut them out, but they may yield tougher pierogi.)

 To fill, add a slightly heaping teaspoonful of fillng to the center of each dough circle, and seal the pierogi by folding the dough over to create a semi-circle shape; press sealed, and using a fork or your fingers, go around to make sure the dough is pressed closed, creating a little crimp.

 Place the prepared pierogi onto your prepared flour-dusted wax paper, and repeat with the other half of the dough / filling ingredients.

 Once all the pierogi are filled, bring a pot of salted water to the boil, then working in batches, add some pierogi into the pot; cook the pierogi for roughly 3 to 4 minutes, or until they float for about 1-2 minutes, then remove them with a slotted spoon to hold on a platter.

 To fry and serve, add about 2 tablespoons of butter to heavy bottom pan, and once hot, add in a batch or pierogi, frying them for a few minutes on both sides until golden, and serve topped with crispy bacon and / or onions, if desired.


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