Pierogi Tutorial with Photos


Pierogi March 011

This past Saturday I taught a pierogi workshop at Cool Beans Cafe and it was a success. Due to time constraints, we ended up with some leftover dough and filling for me to take home and make for my family. I thought I would add in another recipe for filling as well as giving you this tutorial. Here is the original post I made when I first attempted to make pierogi. I used the same recipe for the dough but this time I used my pasta maker to get the dough to an even thickness which produced a more uniform pierogi. I also used a Pampered Chef tool to seal them and this gave the pierogi a professional look. I gave some of the extra I made away to friends and they said the pierogi were delicious!

Here is the sauerkraut filling recipe we used in class on Saturday.

Sauerkraut Filling (makes 50-60 pierogi)

4 lbs sauerkraut- refrigerated

2 lb yellow onions

2 Tbs.brown  sugar

salt and pepper

Directions:

Drain and wash the sauerkraut to reduce the sharp acid flavor. Rinse off as much of the brine as you prefer by tasting often. Be careful not to over-wash. You do want a bit of tartness.

Finely chop the onions. Fry them in butter until they just become translucent, then add the sauerkraut and brown sugar.

Either add more butter for frying, or add a combination of butter and olive oil and keep the mixture moving as it cooks.

Fry to a golden brown color and most of the moisture has evaporated.

Finally, add salt and pepper to taste using more pepper than salt. 

Here are the photos of assembling the pierogi starting with a sheet of dough that has been run through the pasta maker until it’s about 1/16th of an inch. This sheet is about 5 inches wide.

Pierogi March 003

Using a small Pampered Chef scoop or about 1 teaspoon of filling, place the filling on the dough at 3 inch intervals, center to center.

Pierogi March 008

Gently fold over one side of the dough, pressing out any air pockets around each lump of filling and making sure the edges are even.

Pierogi March 009

From the folded side, place the Pampered Chef Cut-n-Seal about 3/4 of the way up the dough and press down on the handle and twist to  get the crimped edge and cut out the dough from the sheet. Continue with the remaining lumps of filling. Dust the cut-n-seal if it sticks to the dough. Using the Pampered Chef tool eliminated the need to wet the edges and hand seal each of the pierogi, making the process go faster for me.

Pierogi March 010

Lay pierogi on a flour-dusted towel or baking sheet. Keep covered until ready to cook or put them in the freezer. Once frozen, add some flour to a zip top bag and add them to the bag for freezer storage.

Pierogi March 005

Bring a large pot of salted water to a boil and add a few pierogi in the water. Gently stir to make sure they aren’t sticking to the bottom. Cook for about 3-5 minutes. Remove with a slotted spoon to a dish with a little butter or olive oil or put them into a frying pan with melted butter and some carmelized onions. Brown both sides and serve with sour cream or applesauce.

End note: If you are interested in getting the Pampered Chef tools I used in making the pierogi, I am hosting a party this weekend. You can order from online and have items shipped directly to your home. Thank you to anyone who places an order. You will be helping me earn some free and needed kitchen items. Here is the link to my party.

About these ads

3 thoughts on “Pierogi Tutorial with Photos

Comments are closed.