Sauerkraut Pirogge
A delicious eastern european dumpling that is easier to make than you would think.
Ingredients
For the filling
- 16 oz Sauerkraut, drained and finely chopped
- 1 medium onion, finely chopped
- 6½ oz sliced mushrooms, finely chopped
- 2 tbsp olive oil, plus 1 tsp for boiling the dumplings
- 1 tbsp bread crumbs
- 1 tsp Hungarian Paprika
- Salt & pepper, to taste
For the dough:
- 2 eggs
- 2 tbsp sour cream
- 1 cup milk
- 3½ cups flour
- 1 tsp salt
Instructions
Prepare filling:
- Heat olive oil in a large saucepan, over medium heat.
- Add chopped onion and saute until onion is soft and translucent, about 10-12 minutes. Stir frequently so onions don't brown.
- Add sauerkraut and mushrooms. Season generously with pepper. Stir to combine.
- Cover and simmer over low heat for 45 minutes until mixture is soft, stirring frequently. Add a teaspoon of water if mixture gets too dry and starts to stick to the bottom of the pan.
- Using an emersion blender, puree the mixture until fairly smooth.
- Add breadcrumbs, paprika, and stir in additional pepper. Be generous with the pepper, filling should be tangy and sharp.
- Season with salt if needed. Filling may not need any salt, since sauerkraut is fairly salty.
- Set aside filling and allow it to cool completely.
Prepare dough:
- In a large bowl, whisk together, eggs, sour cream and milk.
- Add flour and salt to the liquid ingredients, stir together with a spatula until a dough forms.
- Use your hands to knead the dough in the bowl until you have a soft smooth dough.
- On a well floured surface roll out the dough to about an ⅛ of an inch in thickness.
- Cut out rounds, using a round cookie cutter or a well floured glass or teacup.
- Place a heaping teaspoonful of the cooled filling in the center of each circle of dough.
- Fold each circle of dough in half forming a ½ circle.
- Using your fingers, pinch the edges firmly together. Try not to trap air in the centers.
- Place pierogis on a floured surface until ready to cook.
To cook Pierogi:
- Bring 3 quarts water with 1 teaspoon oil to a boil.
- Drop pierogi into boiling water one by one and stir gently with a wooden spoon to prevent them from sticking together. Do not crowd dumplings in the pot, cook them in small batches of 10-15 at a time.
- Once pierogi float to the top, (after about 5-10 minutes) cook for an additional 5 minutes.
- Remove cooked pierogi with a slotted spoon.
To serve:
- While Pierogi are cooking, dice ½ an onion and saute in oil until soft and translucent.
- Toss cooked pierogi with cooked onion and serve with sour cream.