PIEROGI GRILL RECIPES

Steps:

• To prepare the sauerkraut filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Add the drained sauerkraut and cook for an additional 5 minutes. Season to taste with salt and pepper, then remove to a plate to cool.
• For the mashed potato filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Stir into the mashed potatoes, and season with salt and white pepper.
• To make the dough, beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half, then roll out one half to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter.
• Place a small spoonful of the mashed potato filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining dough and the sauerkraut filling.
• Bring a large pot of lightly salted water to a boil. Add perogies and cook for 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon.

Steps:

• For the filling: Place the potato into a medium pot and cover with at least 2 inches of water. Add 2 teaspoons of salt, and bring to a boil over medium heat. Cover, leaving lid slightly ajar, and cook until potato is easily pierced with a fork, about 25 minutes. Melt the butter in a large skillet over medium heat. Add the onion, season with salt and pepper, and cook, stirring occasionally, until lightly golden and softened, about 10 to 12 minutes. Set aside off heat. When the potato is cooked, drain and mash it in a medium bowl. Stir in half the cooked onions and all the sour cream, then fold in the cheddar and dill. Season to taste with salt and pepper. Let cool. Meanwhile, make the dough: Whisk flour and salt in a large bowl. In a small saucepan over medium heat, combine the water and butter. Heat until butter is melted, about 3 minutes. Gradually pour the water/butter mixture into the bowl with flour, stirring constantly with a fork or wooden spoon. When all the liquid is incorporated, stir in the egg and tablespoon dill until fully combined. Turn the dough out onto a lightly floured surface and knead until soft and smooth, 5 to 7 minutes. Cover with plastic wrap and let rest at room temperature for 30 minutes. Once rested, cut the dough in half. Place one half back in the bowl and cover with the plastic wrap. Lightly flour both a clean work surface and a baking sheet. (The sheet will hold your filled pierogi!) Roll dough half until it is about ?” thick. Using a 3” round cookie cutter or drinking glass, cut out circles. Place about 1 tablespoon of filling in the center of each circle. To enclose the filling, bring opposite sides of a circle together and pinch to seal above filling (creating a half-circle). Pinch dough on either side to seal, being careful to avoid pinching filling between the layers of dough. Place sealed pierogi on the prepared baking sheet, and cover with a clean kitchen towel. Repeat with the remaining dough circles. Repeat the process with the other dough half. Cook the pierogis: Bring a large pot of salted water to a boil. Add pierogi to the pot in an even layer, and cook for about 2 minutes. (The pierogi should take about 2 minutes to float.) Boil for another 2 to 3 more minutes until pierogi are slightly puffed. Drain in a colander or use a slotted spoon to transfer pierogi to a large plate. Garnish with dill and remaining caramelized onions, and serve with sour cream and applesauce. If you would like to fry the pierogi: once boiled and drained, melt a tablespoon of butter in a large skillet over medium heat. Add boiled and drained pierogi in a single layer and cook until golden on both sides, about 4 minutes total.