Sauerkraut and Cheese Pierogi 

pierogi

Pierogi is a Polish Christmas special dish but there is no reason we can’t have it today.Its traditional version includes potatoes and cheese stuffed into dough and boiled.Another variant of this pierogi is a filling of mushroom,sauerkraut and cheese.Now if you’re using potatoes I would recommend you used rusted potatoes and baby mushrooms.I am making this recipe as healthy as I can so I am just adding my probiotic and gut friendly Sauercraut with a little bit of sautéed onions and ginger.I have already done a post on how to make Sauerkraut from scratch so read it at this link or you can use store bought sauerkraut as well no worries.

Previous Post Nostalgia : German Sauerkraut  

Now this was my first attempt at making pierogi and I am sure there are several variants out there, this is just my take on pierogi.I didn’t over cook the filling as you can see below but go ahead and cook them further if you don’t like yours crunchy.I seasoned with freshly cracked black pepper and salt however you can make any substitutions for your choice of spices for this.Also you can add in other cheeses besides farmers cheese like cheddar,white cheese,smoked cheese or even skin it all together as you like it.The measurements I have given make about 10 pierogi so you can adjust it as per the amount you want to make.

mix

I have folded the periogi into medium sized semicircular fills and I used a glass to cut, you can go ahead and make them bigger also or smaller as you like it but here is how mine looked.I used a fork to sort of punch in and seal the pierogi and this very easy as long as your dough is not overly thin or thick.If it’s thick your pierogi will taste very floury and mushy if it’s too thin your pierogi will break apart and just ruin it all, so make sure you maintain a perfect balance and rol out the dough as even as possible.Consider it be like your pasta dough, you can also use a pasta machine if you have one and adjust it to the setting one or two above the thinnest one.

pierogi

I also left them in the refrigerator for about 10min just so that they set a little bit and don’t split apart while they are boiling.I just did that because I wanted this recipe to come out perfect in one shot and trust me it just worked , the dough, the filling it all stayed in nothing split when I boiled it.I also timed it for your reference,once your water is boiling like literally boiling hot each took about 3min to rise to the surface after which I cooked it for an additional of 15-20seconds max.



I stored mine in a perfectly oiled ziplock bag as I made them ahead of time.Make sure you generously oil the plate or storage pot or bag or else your pierogi will stick together and when you pull them apart it will just be one big giant mess so follow this step cautiously.You can also do a pan sear so that they get a little crisp on the outside 😃

Serve hot with sour cream or onion pickle.Hope you enjoyed reading, do try out the recipe and share your experiences in comments below.

  • Prep Time: 10m
  • Cook Time: 15m
  • Total Time: 25m

Ingredients

  • 1 cup All purpose Flour
  • Water -2 teaspoons (adjust as per flour)
  • Coconut Milk-2 tablespoons
  • Herbs-optional
  • All purpose Flour-1 cup
  • Salt-1/8 teaspoon
  • Ginger-1/2 inch piece
  • Garlic-2 cloves
  • Onion-1 large
  • Butter-1 tablespoon
  • Sauerkraut-3 tablespoon
  • 2 teaspoons Oil
  • 1/8 teaspoon Salt
  • 1/2 Ginger-1/2 inch piece
  • 1 Garlic
  • 1 Onion
  • 1 tablespoon Butter
  • 3 tablespoons Sauerkraut
  • Farmers Cheese or Tofu or Vegan Sour Cream-2 tablespoon (optional)

Instructions

  1. Start by browning your onions and garlic and ginger by lightly sautéing on low flame in pan with about 2 teaspoons of oil
  2. Add in the sauerkraut to the mix above and gently sauté for about 2-3min
  3. Using a hand blender or food processor grind the mix in step 2 to a fine filling (you can skip if you had finely chopped sauerkraut and other ingredients , this just facilitates us in filling it without splitting)
  4. Add farmers cheese or sour cream to the mix
  5. For the dough just mix together flour, milk,butter and a pinch of kosher salt and form a dough kneading gently.You can add in few teaspoons of water,mine took 2 but this may vary based on the kind of flour you use.You can also add in herbs at this stage to have a flavoured caseingbut that\'s optional
  6. Keep the dough for 30min and let the filling cool completely
  7. Now roll the dough as thin and evenly as possible about 2-3mm just enough to hold the filling without breaking and cut circular sheets to fill
  8. Fill in about three quarters to a teaspoon of the filling based on how big or small your circles are, mine was medium sized so I just filled about 3/4 of a teaspoon.Use some water to stick the two ends together (sort of like a semicircle) and using a fork seal them well
  9. Boil water and slowly add in the pierogi, they will float up to the top in about 3min and after 30sec and not more than a minute you let them cook
  10. Take the boiled pierogi on a oiled tray so that they don\'t stick and it\'s ready to eat
  11. You can also go an additional step by PAN searing the boiled pierogi and adding some brown fried onions as toppings
  12. Start by browning your onions and garlic and ginger by lightly sautéing on low flame in pan with about 2 teaspoons of oil
  13. Add in the sauerkraut to the mix above and gently sauté for about 2-3min
  14. Using a hand blender or food processor grind the mix in step 2 to a fine filling (you can skip if you had finely chopped sauerkraut and other ingredients , this just facilitates us in filling it without splitting)
  15. Add farmers cheese or sour cream to the mix
  16. For the dough just mix together flour, milk,butter and a pinch of kosher salt and form a dough kneading gently.You can add in few teaspoons of water,mine took 2 but this may vary based on the kind of flour you use.You can also add in herbs at this stage to have a flavoured caseingbut that\'s optional
  17. Keep the dough for 30min and let the filling cool completely
  18. Now roll the dough as thin and evenly as possible about 2-3mm just enough to hold the filling without breaking and cut circular sheets to fill
  19. Fill in about three quarters to a teaspoon of the filling based on how big or small your circles are, mine was medium sized so I just filled about 3/4 of a teaspoon.Use some water to stick the two ends together (sort of like a semicircle) and using a fork seal them well
  20. Boil water and slowly add in the pierogi, they will float up to the top in about 3min and after 30sec and not more than a minute you let them cook
  21. Take the boiled pierogi on a oiled tray so that they don\'t stick and it\'s ready to eat
  22. You can also go an additional step by PAN searing the boiled pierogi and adding some brown fried onions as toppings

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