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.
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- 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
1Making the dough:
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.
2Place dough on Bisquick surface and knead about 9 or 10 times. If a little sticky add a little more Bisquick until it comes together into a smooth ball. Cover and set aside to rest while making the filling.
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.
4Shape filling into 1-inch balls and set aside on platter.
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.
6Getting onions ready for Garnish:
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.
8Transfer pierogi to the pan with the onions. Heat on medium-high. Cook without moving until they are golden and crispy on the bottoms, about 3 minutes. After frying all the pierogi scrape the onion over them and stir to coat them with the butter and onions. Serve hot.
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.