PEROGIES HOMEMADE RECIPES

Steps:

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

Steps:

• In a food processor, combine flour and salt; cover and pulse to blend. Add water, eggs and butter; cover and pulse until dough forms a ball, adding an additional 1 to 2 tablespoons of water or flour if needed. Let rest, covered, 15 to 30 minutes., Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat; cover and simmer until tender, 10-15 minutes. Meanwhile, in a large skillet over medium-high heat, saute onions in butter until tender., Drain potatoes. Over very low heat, stir potatoes until steam has evaporated, 1-2 minutes. Press through a potato ricer or strainer into a large bowl. Stir in cream cheese, salt, pepper and onion mixture., Divide dough into 4 parts. On a lightly floured surface, roll 1 portion of dough to 1/8-in. thickness; cut with a floured 3-in. biscuit cutter. Place 2 teaspoons of filling in center of each circle. Moisten edges with water; fold in half and press edges to seal. Repeat with remaining dough and filling., Bring a Dutch oven of water to a boil over high heat; add pierogi in batches. Reduce heat to a gentle simmer; cook until pierogi float to the top and are tender, 1-2 minutes. Remove with a slotted spoon. In a large skillet, saute 4 pierogi and onion in butter until pierogi are lightly browned and heated through; sprinkle with parsley. Repeat with remaining pierogi.
  Freeze option: Place cooled pierogi on waxed paper-lined 15x10x1-in. baking pans; freeze until firm. Transfer to an airtight freezer container; freeze up to 3 months. To use, for each serving, in a large skillet, saute 4 pierogi and 1/4 cup chopped onion in 1 tablespoon butter until pierogi are lightly browned and heated through; sprinkle with minced fresh parsley.