Traditional Polish Pierogi

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Traditional Polish Pierogi 

 

 

 

 

 

 

 

 

 

Ingredients:

 

Sauerkraut Filling:

1.8 lbs of Sauerkraut, drained and minced
0.2 lbs of dried Mushroom
2 Onions finely chopped
Vegetable oil
Salt and pepper to taste

Dough:

2 cups unbleached all purpose flour
pinch of salt
2/3 cup of HOT water

 

Directions:

Sauerkraut Filling:

The best is to soak the mushroom in water a day before.

Run cold water over the sauerkraut through sieve to get rid of the strong sour taste. Remove water and chop sauerkraut. Boil mushrooms and chop finely. Chop onions. In a large skillet, heat oil over a medium flame. Saute sauerkraut along with onions and mushrooms. Add salt and pepper ( I like it a little spicy). . Stuff pierogi with about a teaspoon amount of the filling (depending on a size of pierogi).

 

Dough:

Mix fast all ingredients in a large bowl with a spoon and knead lightly in the bowl. Rest dough for one-half hour covered with a kitchen towel.
When it is done, knead the dough a few times on a floured surface and roll out to 1/8-inch thickness. Cut out with a +/- 3-inch drinking glass.

 

Place a teaspoon full of filling in the middle of each dough circle. With floured hands, fold the dough over the filling, and, starting at one end of the resulting crescent, pinch the dough together to enclose the filling. As you pinch the dough closed, continuously work the filling into the pierogi with floured fingers. To cook, drop the pierogies into rapidly boiling water for about 3 -4 minutes, removing them once they float. Make sure the pierogi dough is tightly sealed, or these little dumplings will come apart when boiled.

Once they are boiled, you can fry up some onions in butter (olive oil is optional) and add the cooked pierogies to the pan until browned.
Flip them gently. Add more butter if needed.
Other way is to sautée some onions with bacon and browne the pierogies in it. All mentioned ways wil make the pierogies get slightly crunchy on the outside. Plain boiled are more soft...depends what you like. In Poland both-boiled or browned ways are considered traditional.

Smacznego! Enjoy! (:

 

 

 

 

 

 

 

 

 

 

 

 

Comments (7)
  • Floyd
    I have made this recipe a few times now for co-workers and at home. All of us thought it was terrific. Easy to make and BEST I've ever had.
  • Anonymous
    My mom makes them the same way. Very good, very simple.
  • AP
    "Browning" the pierogi is optional. To do that, you can fry up some onions in butter and add the cooked pierogies to the pan until browned.
    Flip them gently (do not use too much butter). Add more when needed.
    I have also fried them in oil, but prefer the butter. Other way is to sautée some onions with bacon and browne the pierogis in it. All mentioned ways wil make the pierogies get slightly crunchy on the outside. Plain boiled are more soft...depends what you like. In Poland both-boiled or browned ways are considered traditional.
    We will add more pictures to the recipe later this week to show it and we will also update the recipe about that information. Thanks for visiting us! Best regards (:
  • missy  - browned?
    the pictures of all the pierogis make them seem browned or even sautéed or fried. however, the recipe only says to boil. how do they get golden brown?
  • Anonymous
    The Ukrainians in my family have always fried bacon and onions together to put over the pierogies - adds lots more flavor.
  • Vicky
    a good recipe, the dough is easy and the filling is simple.
  • Tisa B
    I have been looking for a successful pierogi recipe for ages - and this is it! It's very forgiving too, so if you add too much of the wet, a little more flour will make it perfect. I used my favorite filling - potatoes boiled with onion and mashed with a touch of milk, sour cream and butter. Few things: 1. Be sure to cool the filling well or it'll melt the dough and I don't care for boiled pierogi - so I boil then immediately saute it in butter. 2. They freeze wonderfully too - just boil and drain, then lay out on a tray to freeze. Once frozen - store in Ziploc!!
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