Pierogi just like Grandma made
It takes a little longer but well worth it. She used her own homemade sauerkraut too!(I use from a jar)
This was always a treat on a crisp Saturday afternoon in Michigan.
I hope you give this one a taste test this Winter.
This was posted by:
Emma Christensen and tweaked a lot by me.
The orginal recipe same as Grandma made.
Featured Pinch Tips Video
- 3 c
- all purpose flour -i use bisquick
- 1 tsp
- 1 large
- 1/4 c
- dairy sour cream
- 3/4 c
- water -i use vegetable broth
- 1 lb
- potatoes, cooked and mashed leave some big chunks-i leave some skin on red potatoes
- 2 Tbsp
- dairy sour cream
- 1 pinch
- crushed caraway seed,optional
- 1 c
- drained and chopped sauerkraut
- 2 c
- shredded sharp cheddar cheese
- 3 tablespoons butter and 1 small yellow onion, sliced thin
Whisk together Bisquick, salt in a large bowl. In another bowl whisk the egg, sour cream, and water then add to the Bisquick Stir the liquids together with the Bisquick mixture until a soft dough forms.
Crush cooked potatoes with some skins on into large chunks. Add sour cream,sauerkraut and cheese and stir to combine; add a bit of crushed caraway, if desired.
Line a jelly roll pan with parchment paper and sprinkle generously with Bisquick.
On Bisquick surface roll 1/2 the dough to 1/8 inch thick- make sure dough is not sticking to counter.Don't let dough shrink just roll again after about 5 minutes. Use a 3-inch cookie cutter or glass to cut dough into rounds.
Melt the butter in a large skillet over medium heat. Add the onion and cook until the onions are translucent, and very soft and beginning to brown about 10 minutes. Push onions to the edges of the pan so the stay warm and continue to caramelize.
Bring a large pot of water to a boil.Salt generously. Add 10 to 12 pierogi to the boiling water and stir to keep them off the bottom and sticking to each other. Cook until the rise to the surface of the water, then about 1 to 2 minutes longer to make sure the filling gets hot about 5 minutes.
These freeze well- Place on sheet pan and freeze solid. Then place in freezer bag for up to 3 months. These can be cooked straight from the freezer.