Directions: |
Directions:MAKE THE SAUERKRAUT FILLING:
In a large skillet, heat 2 tablespoons oil over medium. Add onions and cook until tender but not browned. Add sauerkraut and carrots. Cook, stirring often, 10 to 15 minutes or until sauerkraut is tender.
Remove from heat and stir in 1 teaspoon salt, pepper, and 2 tablespoons sour cream.
If mixture doesn't hold its shape when squeezed together, add more sour cream.
Let this filling cool completely before filling pierogi dough. If desired, store covered in the refrigerator for one day before using.
MAKE THE POTATO FILLING:
Cut each potato into 5 or six rough pieces. Place potatoes in a pot, add enough water to cover potatoes then bring to a boil over medium/high and continue cooking 25 minutes or until easily pierced with a fork. Drain and cool 5 minutes. The skin should slide off easily - make sure they're all removed. Then mash potatoes.
Mash in 1/2 tsp salt, 2 Tbsp melted butter and 4 oz cream cheese. Mash in 3/4 cup shredded mozzarella cheese. Partially cover and set aside while rolling out the dough.
MAKE THE MUSHROOM FILLING:
In a medium saucepan, add the sauerkraut and cover it with water. Bring it to a boil, reduce the heat, and simmer for 20 minutes. Drain.
In a large skillet, sauté onion in butter until golden. Add the mushrooms and sauté for 3 minutes. Stir in the sauerkraut, salt, and pepper. Sauté until the kraut turns golden, about 20 minutes. Remove the pan from the heat and let it cool.
Add sour cream and mix well. The consistency should be like a paste. You should be able to form it into a ball.
MAKE THE DOUGH:
In a large bowl, combine eggs, 5 tablespoons sour cream, 3 tablespoons oil, 1 teaspoon salt, and chicken broth until well mixed.
Add flour and knead in a stand mixer until the dough is smooth (I swap out the paddle for the dough hook when I add the last cup of flour). Wrap with plastic and let rest at least 10 minutes before rolling.
(One batch of dough should cover one batch of filling)
ROLL, CUT, AND FILL PIEROGI:
Remove the filling from the refrigerator and let it come to room temperature.
On a lightly floured surface, roll out the dough to 1/8-inch thickness. Using a 3-inch round cutter, cut the dough. Gather scraps, cover with plastic wrap and set aside.
Portion sauerkraut filling (about a tbsp) onto all the dough circles before folding.
With clean, dry hands, fold dough over the filling to create a half-moon shape. Press the edges together, sealing and crimping with your fingers.
Roll, cut, and fill the reserved scraps of dough.
Bring a deep pot of salted water to a rolling boil. Reduce to a simmer and drop 12 pierogi at a time into the water. Stir once so they don't stick to the bottom. When they rise to the surface, cook 3 minutes or until dough is done to your liking (based on the thickness of the dough).
Remove with a slotted spoon to a platter that has been smeared with butter. Pierogi will stick together if drained in a colander, even if the colander has been coated with cooking spray.
Repeat until all pierogi are cooked. Serve as is with melted butter or fry in butter. |
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