AuthorastarikCategoryMain DishesDifficultyAdvancedThis meal, along with our golumpki recipe, was the heart of our family dinner catalog. You can create stuffings of meat, sauerkraut (kapusta), mushrooms, mashed potatoes, and so many more with this recipe.
In a very large bowl mix flour, eggs, water, and salt. Add an additional 5 cups of flour until the dough is like bread. Flour your table and roll out part of the dough, but not too thin. Flip it a couple of times and roll some more.
Dot the filling on the dough every 3 - 4" (enough to make the pocket and edge) in a line about 4 - 5 " from the back edge. Fold the dough over the filling. Cut out the pierogies with a rock glass (about 4 " round) and place them on a separate tray. Push out the air and turn in the edges all the way around.
Place in the freezer until you are ready to bag them in groups of 15 - 20.
1. Drain sauerkraut in a strainer and wash with cold water. Press remaining water out and set it aside.
2. Dice onion and place in a skillet with garlic and 2-3 tsp. butter. Heat gently to soften the onion.
3. Stir in sauerkraut and continue to work it until it starts to brown slightly. Remove from the heat and place it in a bowl and cover it.
4. Place in the refrigerator to cool (at least 4 hours) to be ready for making the pierogies.
Slice the shrooms thin to make it easier to place them in the pierogies.
Dice onion and place in a skillet with garlic and 2-3 tsp. butter. Heat gently to soften the onion.
Stir in sauerkraut and continue to work it until it starts to brown slightly. Remove from the heat and place in a bowl and cover it.
Place in the refrigerator to cool (at least 4 hours) to be ready for making the pierogies.
Boil peeled potatoes and allow them to cool slightly before mashing (a few chunks are good).
Add a small amount of milk and butter to mash.
Dice the onion to taste, and add to the mashed potatoes.
Finally, after the mix has cooled, add the optional cheddar cheese and chill for several hours before using it.
Brown ground beef on medium-high heat in a large saute pan.
Drain any excess fat.
Add in onion and cook until translucent.
Add beef stock and simmer until liquid has reduced.
Season generously with salt and pepper.
Allow filling to cool before making pierogi.
Heat approximately 4 quarts of water to boiling, and place frozen pierogies in the boiling water for about 20 minutes. Drizzle butter over the cooked pierogies before serving.
NOTE: A lot of work and technique, especially with sauerkraut and potato pierogies. Best served with a salad and nice wine.
Ingredients
Directions
In a very large bowl mix flour, eggs, water, and salt. Add an additional 5 cups of flour until the dough is like bread. Flour your table and roll out part of the dough, but not too thin. Flip it a couple of times and roll some more.
Dot the filling on the dough every 3 - 4" (enough to make the pocket and edge) in a line about 4 - 5 " from the back edge. Fold the dough over the filling. Cut out the pierogies with a rock glass (about 4 " round) and place them on a separate tray. Push out the air and turn in the edges all the way around.
Place in the freezer until you are ready to bag them in groups of 15 - 20.
1. Drain sauerkraut in a strainer and wash with cold water. Press remaining water out and set it aside.
2. Dice onion and place in a skillet with garlic and 2-3 tsp. butter. Heat gently to soften the onion.
3. Stir in sauerkraut and continue to work it until it starts to brown slightly. Remove from the heat and place it in a bowl and cover it.
4. Place in the refrigerator to cool (at least 4 hours) to be ready for making the pierogies.
Slice the shrooms thin to make it easier to place them in the pierogies.
Dice onion and place in a skillet with garlic and 2-3 tsp. butter. Heat gently to soften the onion.
Stir in sauerkraut and continue to work it until it starts to brown slightly. Remove from the heat and place in a bowl and cover it.
Place in the refrigerator to cool (at least 4 hours) to be ready for making the pierogies.
Boil peeled potatoes and allow them to cool slightly before mashing (a few chunks are good).
Add a small amount of milk and butter to mash.
Dice the onion to taste, and add to the mashed potatoes.
Finally, after the mix has cooled, add the optional cheddar cheese and chill for several hours before using it.
Brown ground beef on medium-high heat in a large saute pan.
Drain any excess fat.
Add in onion and cook until translucent.
Add beef stock and simmer until liquid has reduced.
Season generously with salt and pepper.
Allow filling to cool before making pierogi.
Heat approximately 4 quarts of water to boiling, and place frozen pierogies in the boiling water for about 20 minutes. Drizzle butter over the cooked pierogies before serving.
NOTE: A lot of work and technique, especially with sauerkraut and potato pierogies. Best served with a salad and nice wine.