Potato and Sauerkraut Pierogi (Pirohi)

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Pre-Notes

My Mother would make pierogi for Easter and Christmas, A treat I would look forward to; the potato sauerkraut combo is my favorite! If you would like to make some as potato cheese, remove some of the filling before you add the sauerkraut.

We made these at a recent family get together, this is our version of the recipe. Thanks for everyone's help in making our delicious recipe!

If you prefer, the dough can be kneaded in a stand mixer with a dough hook on medium high for 8 minutes.

Note: The caramalized onions need to be made in 2 (3 1/2 pound) batches, because 7 pounds of onions will not caramelize properly if prepared in one batch. After cooking, the onions can be combined to proceed with the recipe using 1/3 for filling and 2/3 for topping.

Make ahead: Uncooked pierogi can be frozen for several weeks. After sealing pierogi, freeze them on baking sheet, about 3 hours. Transfer frozen pierogi to ziplock freezer bag. When ready to cook, extend boiling time to about 7 minutes.

Ingredients

Caramelized Onions (make 2 batches - 7 lbs of onions total)

1. 3 1/2 lbs Vidalia onions, sliced
2. 6 T extra virgin olive oil
3. 1/2 t salt

Filling (reserve 1 c potato water for dough)

4. 2 1/2 lbs russet potatoes, peeled and sliced 1/2 inch thick
5. 1/2 lb Longhorn cheese, cut into small cubes
6. 1/3 of caramelized onions
7. 1 t salt, plus 1 T salt for cooking potatoes
8. 1/2 t pepper
9. 1 (32 oz) jar of sauerkraut, rinsed and drained

Dough

10. 4 1/2 c to 5 c flour, 512 to 576 grams
11. 1 t salt
12. 1 t baking powder
13. 1 c potato water
14. 1/2 c sour cream
15. 1 egg

Topping

16. 2/3 of caramelized onions
17. 4 oz butter, 1 stick

Instructions

Caramelized Onions

1. Heat olive oil over medium heat in a large, heavy skillet.
2. Add the onions.
3. Cook, stirring often, until tender and just beginning to color, about 20 minutes.
4. Add salt.
5. Turn the heat to low, cover and cook another 10 to 20 minutes, stirring often, until the onions are golden brown and very sweet and soft.
6. Repeat process for remaining batch of onions.
7. Combine both batches of caramalized onions.
8. Reserve 1/3 of onions for filling.
9. Reserve 2/3 of onions for topping.
10. Make ahead: caramelized onions can be made ahead, and refrigerated for up to 24 hours.

Filling

1. Combine potatoes and 1 T salt in large saucepan and cover with water by 1 inch. Bring to boil over medium high heat; reduce heat to medium and cook at vigorous simmer until potatoes are very tender, about 15 minutes.
2. Reserve 1 cup potato water, and drain potatoes in colander,
3. While still hot, combine potatoes, cheese, filling onions, salt, and pepper in bowl of stand mixer.
4. Fit mixer with paddle and mix on medium speed until potatoes are smooth and all ingredients are fully combined, about 1 minute.
5. Add sauerkraut and mix until combined.
6. Transfer filling to container and refrigerate until fully chilled, about 2 hours, or cover with plastic wrap and refrigerate for up to 24 hours.

Dough

1. Whisk 4 1/2 cups of flour, baking powder, and salt together in a bowl.
2. Add potato water, sour cream and egg. Mix until it forms a loose dough.
3. Place dough mixture onto a lightly floured surface and knead for about 10 minutes. If dough is sticky add up to an additional 1/2 c of flour.
4. Divide dough in half, cover with plastic wrap, and refrigerate until ready to assemble.

Pierogi Assembly

1. Line baking sheet with parchment paper and dust with flour.
2. Roll dough on lightly floured surface about 1/8 inch thick. Be sure not to dust the top surface with too much flour, as that will prevent the edges from forming a tight seal when pinched.
3. Using 3 inch biscuit or cookie cutter, cut circles from dough.
4. Place 1 tablespoon chilled filling in center of each dough round. Fold dough over filling to create half moon shape and pinch edges firmly to seal. Transfer to prepared sheet.
5. Gather dough scraps and reroll to 1/8-inch thickness.
6. Cut more circles from dough and repeat with remaining filling. (It may be necessary to reroll dough several times to make additional dough circles)
7. Repeat this process with the second package of dough.
8. Cover pierogi with plastic wrap and refrigerate until ready to cook, up to 3 hours.

Topping

1. Place topping onions in a skillet.
2. Add butter, and heat over medium heat until butter is melted and onions are warmed.

Cooking Pierogi

1. Bring 4 quarts water to boil in Dutch oven.
2. Add 1 tablespoon salt and half of pierogi to boiling water and cook until tender, about 5 minutes. Pierogi are cooked through when they float to the top of the pot.
3. Using spider or slotted spoon, remove pierogi from water and transfer to platter, cover with aluminum foil to keep warm.
4. Return water to boil, cook remaining pierogi, and transfer to platter with first batch.
5. Top with some of the caramalized onions, and serve remaining onions alongside.

How to Photos

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