I have been really craving sauerkraut pierogies for a while now, and finally filled the void today! Pierogies are a dish I was brought up on and really brings me back to being a little kid again. They are for sure one of my top 5 favs. Although, my first experiences with pierogies were that of disgust. I suppose I was scared to try the sauerkraut. So, until I tried sauerkraut and realized it would probably be one of my favorite foods forever, my family would just boil and pan fry rounds of pierogi dough and then I would dip them in vinegar. Hmmm...I liked vinegar, but not saurkraut. Pierogies were always a special treat because as you know if you have ever made them, they are very much a process and very time consuming, but sooo worth it. My Grandma and I came up with a recipe that has similar flavors, but is easier to make when we don't have time or feel like making the real thing. We boil egg noodles, and mix in saurkraut that has been sauteed with a bit of bacon fat, salt, pepper, and probably some butter. Oh this is so good and so simple. Today, however, I did have time to make the real thing. I am not a pro at making pierogies, but they still taste good. Hopefully over time I will improve my skills.
2 C. flour
3/4 C. warm water
1 T. vegetable oil
1/2 tsp. salt
2 C flour
1/2 tsp. salt
8 T. cold water
Sauerkraut (drained and squeezed of liquid)
butter and olive oil for pan frying
salt & pepper to taste
diced onions (optional)
sour cream (option)
Okay so, dough #1 is the recipe I have used the past two times I have made pierogies. I think maybe the warm water makes the dough easier to work with. However, this time, the dough seemed a little too moist, in which I had to use a lot of flour when rolling out the dough. The second recipe is my Grandmas recipe. I think I will try this one again the next time I make pierogies. Either one will work.
Mix flour and salt in a bowl and make a well in the center. In another small bowl lightly beat egg and water. Add egg and water to the flour mixture and gently toss with a fork until combined. Knead the dough a few times and let rest for a few minutes. Lightly flour surface that you will be rolling out dough on. Roll out dough with a floured rolling pin. Cut out circles and fill with about a teaspoon to a tablespoon of sauerkraut (depends on how big your circles are). Fold the dough over and use a fork to seal. Sometimes I flip dumpling over and press with fork on the other side. If the dough it too dry or too moist it can be difficult to seal. In this case you can use your fingers to try and seal them, dip fork in water if too dry, or dip fork in flour if too wet. They may not look pretty, but they will still taste good.
Place pierogies in a large pot of salted boiling water for about 5-6 minutes. Heat a large sauté pan and add some olive oil and butter. Add the pierogies and sprinkle them with salt,pepper, garlic powder, and onion powder. If you are using raw onions and garlic, cook for a little bit before adding the pierogies. They are ready to eat when golden brown. Serve with sour cream if you wish. Enjoy!!