old fashioned sauerkraut perogies
(3 ratings)
Sauerkraut is my #1 favourite perogie, and I love them done the old fashioned way by adding sour cream in the perogie with the sauerkraut. This can be served with cooked bacon, melted butter and onion with a dollop of sour cream on the side. I changed a lot of the ingredients to suit my tastes but wanted to publish the original because it's so good! You can also fill the perogie with potato and cheese if you wish; then use 5 large mashed potatoes and your favourite cheddar cheese. It's all delicious!
(3 ratings)
yield
4 serving(s)
prep time
10 Min
cook time
20 Min
Ingredients For old fashioned sauerkraut perogies
- SAUERKRAUT FILLING
-
3 csauerkraut (or more)
-
1 mdshallot or onion (chopped fine)
-
4 Tbspbacon fat, butter or shortening
-
2 Tbspsour cream
-
salt and pepper to taste
- FOR THE PEROGIE
-
4 call purpose flour
-
1 tspbutter
-
1 1/2 cwarm water
-
1 tspsalt
How To Make old fashioned sauerkraut perogies
-
1FOR THE SAUERKRAUT FILLING: Note: You can fry your onions and bacon ahead of time.
-
2I bought the type of sauerkraut that you find in a jar, so first drain it and then rinse the sauerkraut well in warm water, squeeze it dry, and chop it up finely.
-
3Cook the onion or shallot in fat or shortening until tender and the flavors are blended.
-
4Add the sour cream to the sauerkraut, season with salt and pepper.
-
5Cook in a saucepan on low for 15 minutes until the sauerkraut is tender. Do not over cook this!
-
6Chill in the fridge until cold and then fill the perogies.
-
7FOR THE PEROGIES
-
8Put the flour, butter and salt into the food processor with the lid on and turn on the machine. Put the water through the feeding tube in a stream. Let this process until a ball of dough is formed. Let the dough sit for a half hour and it will be easier to work with. I put mine in a plastic bag on the counter.
-
9Once the dough has set and the sauerkraut is chilled roll out the dough and use a 4" round cookie cutter to cut out your perogies. Fill each being careful not to get any on the edges. Seal shut tightly.
-
10Place the perogies on a floured surface so they won't stick. Cover with a tea towel.
-
11Drop the perogies into a large pot of boiling water. When they float up to the surface they are done. Don't put too many in the pot at once, maybe 6 at the most, otherwise this will cool your water down too much.
-
12Melt some butter and put it into the bottom of an oven proof dish and add your first layer of perogies I use a 9x13" casserole dish. I layer the perogies with fried bacon and onions and more butter. These stick easily so make sure you have enough butter on them.
-
13Place in the oven and keep warm until you're ready to eat. I love a dollop of sour cream on the side.
-
14Enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT