sonoma valley high School Culinary
  • Welcome
  • Search
  • store
  • Classes
    • Foods
    • Culinary Arts
  • Recipe index
    • Desserts, Breads and Pastries
    • Brining and Curing
    • Hollandaise Sauce
  • Tips etc.
  • Interesting articles about Food and Agriculture
  • Photos 2013/14
  • Photos 2014/15
  • About
  • Contact
  • Blog index
  • Setting up your weebly
  • 2018/19 slide show
  • Product
  • Espresso Drinks
  • Holiday Baking
  • New Page
  • Enchilada Rojas con Queso
  • Product
  • Product
  • Donations through DO square
  • DO Culinary Donation
  • Product

Pierogi

pierogi 

Ingredients
Sauerkraut Filling:
  • 2 tablespoons butter
  • 1/3 cup chopped onion
  • 1 1/2 cups sauerkraut, drained and
  • minced
  • salt and pepper to taste
​Potato Filling:
  • 3 tablespoons butter
  • 1/2 cup chopped onion    
  • 2 cups cold mashed potatoes
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
Dough:
  • 2 eggs (3 oz)
  • 4 ounce sour cream
  • 10 oz all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/2 teaspoon baking powder
DIRECTIONS:
For Mashed Potato Filling
  • Boil 2 large potatoes (about 1 pound). When potatoes are fork tender, mash with butter, salt, and milk.
  • Melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Stir into the mashed potatoes, and season with salt and pepper.
  • While the potatoes are boiling, begin the dough.
Sauerkraut Filling
  • To prepare the sauerkraut filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Add the drained sauerkraut and cook for an additional 5 minutes. Season to taste with salt and pepper, then remove to a plate to cool.
Dough
  • To make the dough, beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. 
Shaping and cooking
  • Divide the dough in half, then roll out one half to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter.
  • Place a small spoonful of the mashed potato filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal.
  • Repeat procedure with the remaining dough and the sauerkraut filling.
  • Bring a large pot of lightly salted water to a boil. Add perogies and cook for 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon. Fry in melted butter.
Picture
Picture
Photos used under Creative Commons from anniejay, Rubber Dragon Prestonbot