Homemade Sauerkraut Pierogies / Perogies - Old Fashioned Recipe

Step 1

Sauerkraut Filling: Rinse the sauerkraut well in warm water, squeeze dry, and chop very fine.

Step 2

Cook the onion in the fat or shortening until tender.

Step 3

Add the sauerkraut and cream.

Step 4

Season to taste with salt and pepper.

Step 5

Cook over low heat for 15 minutes or until sauerkraut is tender and the flavors blend.

Step 6

Do not over cook.

Step 7

Chill thoroughly.

Step 8

Mix the flour with the salt in a deep bowl.

Step 9

Add the egg, oil and water to make a medium soft dough.

Step 10

Knead on a floured board until the dough is smooth.

Step 11

Caution: Too much kneading will toughen the dough.

Step 12

Divide the dough into 2 parts.

Step 13

Cover and let stand for at least 10 minutes.

Step 14

Prepare the filling.

Step 15

The filling should be thick enough to hold its shape.

Step 16

Roll the dough quite thin on a floured board.

Step 17

Cut rounds with a large biscuit cutter, or as most old-world grandmothers did, with the open end of a glass.

Step 18

Put the round in the palm of your hand.

Step 19

Place a spoonful of filling in it, fold over to form a half circle and press the edges together with the fingers.

Step 20

The edges should be free of filling.

Step 21

Be sure the edges are sealed well to prevent the filling from running out.

Step 22

Place the pierogi on a floured board or tea towel and then cover with another tea towel to prevent them from drying out.

Step 23

COOKING: Drop a few pierogies into a large quantity of rapidly boiling salted water.

Step 24

Do not attempt to cook too many at a time.

Step 25

Stir VERY gently with a wooden spoon to separate them and to prevent them from sticking to the bottom of the pot.

Step 26

Continue boiling for 3-4 minutes.

Step 27

The cooling period will depend upon the size you made it, the thickness of the dough and the filling.

Step 28

Pierogies will be ready when they are puffed.

Step 29

Remove them with a perforated spoon or skimmer to a colander and drain thoroughly.

Step 30

Place in a deep dish, sprinkle generously with melted butter to prevent them from sticking.

Step 31

Cover and keep them hot until all are cooked.

Step 32

Serve in a large dish without piling or crowding them.

Step 33

Top with melted butter- chopped crisp bacon and/or chopped onions lightly browned in butter.

Step 34

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.

Step 35

Many prefer reheated pierogies as compared to freshly boiled ones.

Step 36

To re-heat, you can pan fry pierogies in butter or bacon fat until they are light in color or heat the pierogies in the top of a double boiler or in the oven until they are hot and plump or deep fry them.