The Sauerkraut Pierogi
“Alexa, play polka.” That is how my evening making pierogi with my dad began. And while this is not a requirement, in making his sauerkraut pierogi, I’d like to make a strong argument that you should.
This recipe is another family classic, though a bit more of a hybrid. Adding the paprika and caraway seeds and a nod to my mother’s German heritage.
I asked my dad what sets his sauerkraut apart and he said, ‘The secret is the crunch.” He also added that its all about getting “the right combo of sweet from the apples and sour from added extra sauerkraut juice.”
Along with our cheese and potato pierogi, these sauerkraut pierogi are a staple at our Christmas Eve Wigilia dinner.
Give this recipe a try and let me know what you think.
RECIPE: Sauerkraut Pierogi
Ingredients
For the filling:
1 bag 32 oz sauerkraut
2 small apples or 1 large apple, grated
2 yellow onions, chopped
1 tablespoons chopped garlic
1 tablespoon paprika
1 tablespoon caraway seeds (more or less to taste)
1/4 cup of red wine
salt and pepper to taste
For the dough:
2.5 - 3 cups flour
1 egg
1/3 cup warm water
2 table spoons sour cream (or Greek yogurt)
For serving:
1/2 onion
butter
sour cream
Optional Additional Add-Ons:
sausage
mushrooms
potato
To Do:
Filling:
Drain sauerkraut but save the juice.
Start by sautéing onions in a pan with a couple tablespoons olive oil. While you wait for the onions to soften, grate your apple(s). No need to peel apples.
To the pan, add in sauerkraut, about a cup of the reserve sauerkraut juice, paprika and 1/4 cup of red wine. Let simmer. After a couple of minutes add in grated apples and additional sauerkraut juice (between a half cup and a cup). Continue to cook until liquids start to reduce. Add in caraway seeds. At this point, you can add more spices, juice or apple to get the desired sour or sweet taste that you prefer.
Dough:
Mix flour, egg, sour cream, water, and salt. Add more water if needed. Knead until it forms a dough ball. Cover the dough with the bowl and let rest for about 15 minutes.
Using a pasta roller, start with a #8 and fold the dough through 4 or 5 times. Switch to a #7 and fold through 2 times. (If you don’t have a pasta roller, a rolling pin will work.) Continue this process until the dough is thin enough (about an 1/8 of an inch). We recommend stopping once you get to the #3 or #4 setting.
Assemble:
Use a circle cookie cutter or glass cup to cut out 2-3 inch rounds. Put circle of dough into pierogi crimper and fill with about 1 tsp. of potato filling (be careful not to overfill or it will seep out the edges and you won’t get a good seal). Wet one side of pierogi with water before pinching shut. Trim excess edges if needed.
Cook:
Place pierogi in boiling water. Once they rise to the top continue to cook for 2-3 minutes and then remove with slotted spoon. Gently dry off the pierogi and sauté in pan with butter and onions. Serve warm and enjoy.
NOTES: Pierogi can be frozen (either raw or after boiling) and stored in the freezer for up to three months. Freeze in a single layer on a wax paper lined cookie tray. Once frozen, transfer to freezer bags. On day of party, thaw and sauté in butter and onions and enjoy!
