Sauerkraut Pierogi
Photo by Mark Weinberg
MAKES
18 pierogi
TAKES
Prep time: 2 hours (includes chill time)
Cook time: 1 hour
Total: 3 hours
✻ ABOUT THIS RECIPE
There are lots of different pierogi fillings, and I’ve tried quite a few filled with a combination of sauerkraut and potato. But once I was treated to pierogi filled with pure sauerkraut, I was hooked. The filling is almost entirely made of finely chopped, well-drained sauerkraut - with only a few additions: just a little additional onion, and some grainy mustard. Briney and flavorful, sauerkraut pierogi are truly wonderful. For a more subtle flavor, you can add shredded cheese to this filling - or pair it with potato or mushroom filling.
INGREDIENTS
Pierogi Dough
280 g / 2 ⅓ cups all purpose flour
3 g / ¾ teaspoon fine sea salt
75 g / ⅓ cup sour cream
56 g / 1 large egg, at room temperature
42 g / 3 tablespoons unsalted butter, melted
Filling
28 g / 2 tablespoons unsalted butter
160 g / ½ large sweet onion, diced
340 g / 12 ounces drained sauerkraut, finely chopped
30 g / 2 tablespoons whole grain mustard
kosher salt and freshly ground black pepper
Finishing
56 g / 4 tablespoons unsalted butter
freshly ground black pepper
sour cream, for serving (optional)
Make This Recipe With Me:
METHOD
1. Make the dough: in the bowl of a stand mixer fitted with the dough hook, mix the flour and salt on low speed to combine, about 15 seconds. Add the sour cream, egg, and melted butter, and mix until a shaggy dough forms, about 3 minutes. If the dough seems dry or crumbly, add water 5 g / 1 teaspoon at a time until it comes together. Raise the speed to medium and mix until the dough is fairly smooth, about 2 minutes.
2. Turn the dough out and divide into 2 equal pieces (about 225 g each). Form each one into a disk about 1 inch / 2 ½ cm thick. Wrap both pieces tightly in plastic wrap, and refrigerate for at least 1 hour (and up to 2 days).
3. Make the filling: in a large skillet, melt the butter on medium heat. Add the onions, and cook until tender and translucent, 4-5 minutes. Add the sauerkraut and continue to cook, stirring occasionally, until the mixture is dry and wilted, 4-5 minutes more.
4. Remove the mixture from the heat, and stir in the mustard, and season with salt and pepper. Set aside to cool completely.
5. Shape the pierogi: on a lightly floured surface, roll out one disk of dough to ⅛ inch / 3 mm thick. Use a 3 ¼ inch / 8 cm round cookie cutter to cut rounds from the dough. (Remove and reserve the scrap dough to re-roll as needed.) You should end up with 18 rounds total after rolling out both pieces of dough.
6. Place about 25 g / 1 heaping tablespoon filling on one side of one round and gently fold the dough over the filling, taking care that there are no air pockets, to make a half-moon. If the dough is at all tacky, you can seal the pierogi without water. If the dough is dry or there is visible flour, use your fingertip to apply a little water to one side of the dough to help seal the edges. Use your fingers to firmly pinch the edges to seal, or press the tines of a small fork against them to help seal the edges.
7. As you work, place them on a parchment-lined baking sheet, and continue until all pieces of dough are filled.
8. Bring a large pot of water to a boil over high heat. Working in batches, add a few pierogi at a time to the water. They will sink to the bottom briefly, and if you add too many at once, they risk sticking to each other. Cook the pierogi until they float to the surface and the dough is cooked through, 4-5 minutes. Remove the pierogi from the water with a spider or a slotted spoon, draining well, and transfer to a large bowl or platter. Repeat with the remaining pierogi.
9. To finish the pierogi, in a large skillet, melt the butter over medium heat. Add the drained pierogi and cook, turning once, until lightly browned on both sides. Sprinkle with lots of pepper. Serve immediately with sour cream, if desired.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
