Pierogi - Various Fillings
I have eaten pierogis all of my life. I have fond memories of my mother and the other women of Sts. Peter and Paul Russian Orthodox Church making them in the church basement. At home, I was my mother's assistant learning how to roll and "pinch" the dough. For the uninitiated, they’re like big raviolis that are filled with various ingredients. Traditionally though, they are made with mashed potatoes and sauerkraut. The recipe may seem like a lot of work, but when you break it down into steps, you'll see it is not difficult. I find making the filling the night before speeds up the process. As a side note, my dough is not the traditional pierogi dough as it does not contain eggs. It is my Italian grandmother's ravioli dough recipe! Though the dough and filling are different then mine, this blog lays out the steps if you need help: https://gaulard.com/archives/2978
Ingredients
Sauerkraut Filling - 48 pierogies2 Jars (32 oz. each) Sauerkraut - rinse if you like a milder sauerkraut flavor (I do not rinse the kraut.)
1 Cup Diced Onions
1 Stick of Butter (1/2 Cup)
Salt & Pepper
1 Tablespoon of Zapraska (Russian for Roux) - Optional
Potato Filling - 48 pierogies
2 Pounds of Russet Potatoes
4 Tablespoons of Butter
4 oz American or Cheddar Cheddar Cheese
Salt & Pepper
Dough - for 48 pierogis (if making both fillings, double the recipe)
4 Cups All-Purpose Flour
1 3/4 Cups Cold Water
Instructions
1. Prepare the dough: Add the flour and salt to a large mixing bowl; whisk to combine. Using a low speed on a stand mixer, slowly add the cold water. Blend until a ball of dough forms. If the dough is too sticky, add a little more flour.2a. Prepare the filling: Drain the sauerkraut.* Squeeze dry. (I then place the sauerkraut on a paper towel & put it in a newspaper and press hard to extract more moisture.) Place sauerkraut and diced onions in a frying pan with one stick of butter and fry about 1/2 hour. Add the Zaprashka if the mixture is juicy. Chill in the refrigerator. When cold, make 48 quarter sized balls (approximately 0.6 oz.).
2b. Prepare the filling: Peel the potatoes and cut into 1-inch cubes. Add them to a large pot, sprinkle with 1 tablespoon salt and cover with cold water by about 2 inches. Bring to a boil over and continue to cook at a simmer until potatoes are tender, about 20 minutes. Drain the cooked potatoes, then add the cheese, season generously with salt and pepper and use a potato masher combine. When the mixture is cool, roll into quarter sized balls (approximately 0.6 oz.).