Homemade Sauerkraut Pierogies / Perogies - Old Fashioned Recipe

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Homemade Sauerkraut Pierogies / Perogies - Old Fashioned Recipe
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Ingredients
10
Count
Nutrition
782
Calories
Total time
30
Minutes
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Ingredients:

  • 1 medium chopped onion
  • 4 tbsp bacon fat (vegetable shortening can be substituted) or 4 tbsp butter (vegetable shortening can be substituted)
  • 2 tbsp sour cream
  • salt and pepper
  • 2 1/2 cups flour
  • 1/2 tsp salt
  • 1 egg
  • 2 tsp oil
  • 3/4 cup warm water

Directions:

  1. Sauerkraut Filling: Rinse the sauerkraut well in warm water, squeeze dry, and chop very fine.
  2. Cook the onion in the fat or shortening until tender.
  3. Add the sauerkraut and cream.
  4. Season to taste with salt and pepper.
  5. Cook over low heat for 15 minutes or until sauerkraut is tender and the flavors blend.
  6. Do not over cook.
  7. Chill thoroughly.
  8. Mix the flour with the salt in a deep bowl.
  9. Add the egg, oil and water to make a medium soft dough.
  10. Knead on a floured board until the dough is smooth.
  11. Caution: Too much kneading will toughen the dough.
  12. Divide the dough into 2 parts.
  13. Cover and let stand for at least 10 minutes.
  14. Prepare the filling.
  15. The filling should be thick enough to hold its shape.
  16. Roll the dough quite thin on a floured board.
  17. Cut rounds with a large biscuit cutter, or as most old-world grandmothers did, with the open end of a glass.
  18. Put the round in the palm of your hand.
  19. Place a spoonful of filling in it, fold over to form a half circle and press the edges together with the fingers.
  20. The edges should be free of filling.
  21. Be sure the edges are sealed well to prevent the filling from running out.
  22. Place the pierogi on a floured board or tea towel and then cover with another tea towel to prevent them from drying out.
  23. COOKING: Drop a few pierogies into a large quantity of rapidly boiling salted water.
  24. Do not attempt to cook too many at a time.
  25. Stir VERY gently with a wooden spoon to separate them and to prevent them from sticking to the bottom of the pot.
  26. Continue boiling for 3-4 minutes.
  27. The cooling period will depend upon the size you made it, the thickness of the dough and the filling.
  28. Pierogies will be ready when they are puffed.
  29. Remove them with a perforated spoon or skimmer to a colander and drain thoroughly.
  30. Place in a deep dish, sprinkle generously with melted butter to prevent them from sticking.
  31. Cover and keep them hot until all are cooked.
  32. Serve in a large dish without piling or crowding them.
  33. Top with melted butter- chopped crisp bacon and/or chopped onions lightly browned in butter.
  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.
  35. Many prefer reheated pierogies as compared to freshly boiled ones.
  36. To re-heat, you can 1) pan fry pierogies in butter or bacon fat until they are light in color or 2) heat the pierogies in the top of a double boiler or in the oven until they are hot and plump or 3) deep fry them.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 782.43 Kcal (3276 kJ)
Calories from fat 325.28 Kcal
% Daily Value*
Total Fat 36.14g 56%
Cholesterol 55.28mg 18%
Sodium 3120.92mg 130%
Potassium 432.53mg 9%
Total Carbs 100.43g 33%
Sugars 3.23g 13%
Dietary Fiber 14.1g 56%
Protein 14.84g 30%
Vitamin C 18mg 30%
Iron 7.2mg 40%
Calcium 334mg 33%
Amount Per 100 g
Calories 217.81 Kcal (912 kJ)
Calories from fat 90.55 Kcal
% Daily Value*
Total Fat 10.06g 56%
Cholesterol 15.39mg 18%
Sodium 868.8mg 130%
Potassium 120.41mg 9%
Total Carbs 27.96g 33%
Sugars 0.9g 13%
Dietary Fiber 3.92g 56%
Protein 4.13g 30%
Vitamin C 5mg 30%
Iron 2mg 40%
Calcium 93mg 33%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17.9
    Points
  • 20
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sodium

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