Pierogi III Recipe - Allrecipes.com
Pierogi III Recipe
  • READY IN ABOUT hrs

Pierogi III

Recipe by  

"This is an old Czechoslovakian recipe. It has recently become available in supermarkets, but this recipe beats them all. Top cooked pierogi with sauteed onions and melted butter. These can also be frozen between layers of waxed paper and boiled for 10 minutes. Try alternate fillings of prunes or mashed potatoes."

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Ingredients Edit and Save

Original recipe makes 30 pieces Change Servings
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  • PREP

    1 hr
  • COOK

    5 mins
  • READY IN

    1 hr 5 mins

Directions

  1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving bacon grease, crumble and set aside.
  2. In medium bowl, combine sauerkraut, onion powder, crumbled bacon and bacon grease. Stir well; set aside.
  3. In large bowl, beat together 3 eggs, half-and-half, salt, milk and 1/4 cup butter with electric mixer. Stir in flour to form a soft dough. Cover and let rest 5 minutes in a warm place. Grease hands and dough with butter, and knead on a floured surface 10 minutes. Divide dough into 4 sections, and grease each with butter to prevent drying out.
  4. Melt remaining 1/4 cup butter; beat remaining egg, combine egg and butter, and set aside. Roll out a section of dough to a thickness of 1/8 inch. Cut out 4 inch circles with round cutter or glass. Place one tablespoon sauerkraut filling in the center of each circle, brush the edges of the circle with the butter and egg mixture, fold in half and press edges together to seal. Repeat with remaining sections of dough.
  5. Bring a large pot of water to a boil. Cook pierogi for 5 minutes, or until they float to the top.
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Reviews More Reviews

Jun 01, 2009

I hate pierogi. I don't know what compelled me to make this recipe. I figured I would try it, maybe it would be good for pierogi. Turns out it was good in general! I will now call these 'fun little pockets of happy goodness'.I did end up with extra dough. I don't mind though, I'm going to play with stuffing it with all kinds of food, including fruits and meats, try pan frying it after boiling it. This has huge potential.

 
Oct 27, 2002

I used to eat the store-bought, but I can make a large batch of these, freeze them, and save $$$

 
Jul 14, 2003

I filled them with mashed potatoes and cheese. Delicious both ways!

 
Dec 16, 2009

Delicious!

 
Nov 05, 2007

My grandma fills hers with all sort of different fillings. She also uses a cottage cheese gravy or white gravy over them. YUMMY!!!

 
May 05, 2005

i love it

 
Apr 12, 2013

I added mashed potatoes to the filling and I am very glad I did. So good you could eat that just as a side dish. The dough I followed the recipe word for word, it took 2 hours to complete, the 5th cup of flour scared me because it seemed like to much and the dough got so stiff. The pierogi I had after freezing them were much better then the ones I cooked fresh. However this is as close as I have come to making a good pierogi that wasn't to dough or off textured. Thank you for the recipe.

 

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Nutrition

  • Calories
  • 145 kcal
  • 7%
  • Carbohydrates
  • 18.8 g
  • 6%
  • Cholesterol
  • 40 mg
  • 13%
  • Fat
  • 6 g
  • 9%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 3.9 g
  • 8%
  • Sodium
  • 220 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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