A recipe for mock pierogi with sauerkraut?

Comments ( 3 )

1. Distent beauty says

   electroencephalographic

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2. Havahekuvaday says

   I just recently discovered a really easy way to make home made pierogies is to use won ton noodles (from your produce dept) and add your filling of choice fold corner to corner pinch shut and boil for about 2 min. and it tastes just like home made and quick

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3. Dee says

   Polish Pierogi (Sauerkraut & Meat Filling) Recipe
   Pierogi with garlic, mushroom & sauerkraut filling
   Sauerkraut Filling
   15 ounces sauerkraut, finely chopped
   8 ounces cabbage, shredded
   1/2 lb bacon or pork or beef, chopped
   3 cloves garlic, minced
   8 ounces mushrooms, chopped
   pepper
   Dough
   4 cups flour
   2 eggs
   1 teaspoon salt
   3/4-1 cup warm beef stock or beef bouillon
   12 cups salt water
   8 servings

   1. Fry meat to desired doneness and set aside.
   2. Mix remaining filling ingredients and fry for about five minutes.
   3. Combine mixture with meat and refrigerate until ready to assemble pierogi.
   4. Combine the ingredients listed under dough and knead until well blended (dough should be somewhat dry and about the consistency of play-doh, you can knead in more flour if needed).
   5. Twist off workable portions of dough and roll out very thin on a floured surface.
   6. Using a glass with a thin lip and a diameter of about 3.
   7. 5 inches, dip lip of glass in flour and cut circles out of the dough.
   8. Place about 2 tsp filling in the center of each dough circle.
   9. Moisten outer edges with water and fold dough over to close.
   10. Seal edges by pressing gently with the back of a fork or pinching together with your fingers.
   11. Cook 12 pierogi at a time, reducing heat to a gentle boil; boil, stirring occassionally to keep from sticking to the bottom, until pierogi float to the surface (about 5 minutes).
   12. Rinse in cold water, then drizzle melted butter or vegetable oil over dough to keep from sticking.
   13. Repeat with remaining pierogi.
   14. At this point you can serve them warm, freeze them for later use, deep fry them until golden brown or pan fry them in butter with onions over medium heat, lightly browning both sides before serving.

   OR

   Mock Pierogi Recipe
   This dish was inspired by Giada. I grew up in a polish neighborhood, but never was taught the trade (but ate at anybody's house that served them, LOL). This simple shortcut version provides all of the taste and charm of the dish. It makes 2 batches, one for now and one to freeze.
   42 wonton skins (42)
   2 large baking potatoes, peeled and cubed
   1/2 cup cheddar cheese
   2 tablespoons butter
   water
   flour
   1/2 cup butter
   1/4 cup onions, very finely diced
   12 servings

   1. Boil potatos until tender. Drain and add cheese and butter, smash till smooth, like thick mashed potatoes, season with salt and pepper as desired, add a little milk if needed.
   2. Lightly flour a cookie sheet.
   3. Using one wonton skin, put 1 t. filling into center, use water to wet 2 sides of the skin.
   4. Fold over and seal lightly with a fork, place on cookie sheet,.
   5. repeat until all wonton skins are used. Place 1/2 of the skins into the freezer- not touching.
   6. Take remaining butter and onion and on low heat simmer till onions are transluscent.
   7. Boil pierogi for about 3 minutes, drain, serve with onion/butter mixture.
   8. With the frozen pierogis, freeze in an air tight bag. To use, boil water and cook them for about 7 minutes, remaking and serving with butter/onion sauce.

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