Sauerkraut & Potato Pierogi
Sauerkraut & Potato Pierogi
If you love dumplings than you’re sure to love Pierogi. They most likely originated in China before making their way to Eastern Europe in the 13th century. It’s probable that most of us have been exposed to or have been enjoying them for some time. My parents are from Russian and Polish descent so loving Pierogi is in my blood. What’s not to like about a pillow like dough stuffed with potatoes, cheese and sauerkraut? The fillings can be any combination of ingredients that you like along with tradtional potato or can be made sweet for dessert. They are cooked by boiling and can be enjoyed like that or by additionally pan frying to give them a little crisp. You can see them being made here .
Makes about 22- 25 pierogi
Ingredients
For the dough:
2 cups (250 g) of Flour
1/2 cup (118 ml) Water
3 Tbsp (45 g) Vegan Butter
1 tsp (5 g) of Salt
For the Filling:
3/4 Lb (340 g) Russet or Waxy Potatoes
1 1/2 cups (213 g) Sauerkraut drained my favorite is Bubbies
1/2 cup (90 g) Vegan Cream Cheese
1 1/2 Tbsp (22.5 g) Vegan Butter
Salt & Pepper to taste
To serve:
Caramelized Onions
Vegan Sour Cream
Fresh Dill or Chives
Freezing: (according to polinst.com) the best way to freeze the pierogi is by first blanching them a few at a time for 30 sec. Place them flat onto trays and allow them to cool completely before freezing for two hours. Once frozen you can place them in freezer bags for up to 3 months. Cook by boiling them the same way as you would fresh pierogi.
Caramelized Onions:
Cut 2 medium Onions into half moons (stem to root) and add them to a large skillet along with 2 Tbsp of Vegan butter. Spread them out and let them cook on low heat undisturbed for 10 minutes. Move them around to make sure they are not burning. Once they have a little color you can salt to taste. Continue cooking on low heat moving them around every so often. Have patience this process will take about 45 minutes. When done the Onions will be dark but not burnt and have a delicious sweet flavor.
Directions
1. Start by making the dough by adding the butter to the water and heating until the butter is melted.
2. In a large bowl, mix together the salt and flour and then add in 1/2 the butter at a time. Mix together until everything is well combined and becomes a shaggy dough.
3. Turn the dough onto a clean surface and knead for 3-4 minutes. Place the dough into a clean bowl and cover with a towel. Allow the dough to rest while you prepare the filling. If you don’t plan on serving the pierogi right away you can refrigerate the dough until ready.
4. While the dough is resting, make the filling by peeling and cubing the potatoes then boiling them for about 20 minutes or until completely fork tender.
5. Drain the potatoes and add them to a large bowl. Give them a bit of a mash and then add in the butter and cream cheese. Mix and mash them again until well incorporated. I prefer a little texture but you can also whip them to a smoother consistency. Drain and squeeze out the excess liquid from the sauerkraut, give it a rough chop and add it to the potato mixture. Season with salt & pepper and mix well. Set aside.
6. On a clean lightly floured surface roll out the dough turning it every so often until the dough is a large rectangle about an 1/8” in thickness. (you can divide the dough in half and roll out each separately).
7. Using a 3” cookie cutter or rim of a glass carefully cut out the pierogi. You can save the excess dough to roll out again one more time.
8. Use a small ice cream scoop or a tbsp to fill the pierogi with. Place the filling in the center of the pierogi. Wet the top edge with a tiny bit of water before stretching the top over to meet the bottom. This will form a half moon shape. It’s ok to use your fingers to push the filling away from the dough edges. Pinch the two edges together with your fingers making sure to seal them well. Place on a dry sheet pan as you finish making the rest of the pierogi.
9. Cook the pierogi in a large pot of salted boiling water. Cook in batches making sure not to crowd the pot. When they begin to float allow them to cook for another 4 minutes. Place onto a baking sheet or plate while you cook the rest.
10. You can serve the boiled pierogi with vegan sour cream, fresh herbs like dill or chive and caramelized onions (see instructions to the left) or you can crisp them up by lightly pan frying them. Add a little bit of butter or oil to a frying pan and fry the pierogi until they have a nice color to them. About 3 minutes on each side. Serve with same toppings as the boiled.
