Growing Chefs! Ontario Sauerkraut and Potato Pierogi with Fried Kielbasa & Sour Cream
Sauerkraut and Potato Pierogi with Fried Kielbasa & Sour Cream
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Ingredients
Ingredients
Equipment
Directions
Get Organized!
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Peel and dice the potato. Place into a medium pot with cold water and salt the water generously. Turn heat onto high and bring to a boil, then simmer until the potatoes are soft.
Drain the potatoes and mash with 1 tablespoon of butter.
In a large frying pan over high heat, melt 1 tablespoon of butter. Add the minced onion and turn heat to medium, frying until the onion has turned golden brown. Stir often.
Once the onion has browned, add the drained sauerkraut to the pan and cook for 1 – 2 minutes, mixing until well combined.
Add the onion and sauerkraut mixture to the mashed potatoes. Add the grainy mustard, grated cheese, and mix well. Season with salt and pepper to taste.
Slice the kielbasa into a few centimeter thick pieces.
Get Cooking!
Roll out the dough on a lightly floured work surface until about 5 millimeters thick. Cut circles 6 to 8 centimeters in diameter with a cookie cutter. Spoon about 1 tablespoon of filling in the center of each one, brush the dough with water and fold the dough over the filling to make a half circle. Crimp the edges with your fingers and make sure they are well sealed.
Bring a large pot of salted water to a boil. Boil the pierogies in batches, for approximately 5 minutes or until they float. Remove from the water and set aside to drain.
In a large frying pan, melt 2 tablespoons of butter over medium heat and lightly brown the boiled pierogies in batches. Make sure not to overcrowd the pan, and you may need to add more butter to the pan in between batches. Cook the pierogies for 3 – 4 minutes on each side, until golden brown, then remove from the pan with a slotted spoon and serve hot with your choice of accompaniments.
Once the pierogies are done frying, use the same pan to lightly fry the kielbasa until just browned and crispy. Serve with sour cream as well.
Growing Chefs! Ontario Recipe
Sauerkraut and Potato Pierogi with Fried Kielbasa & Sour Cream
Ingredients
Ingredients
Equipment
Directions
Get Organized!
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Peel and dice the potato. Place into a medium pot with cold water and salt the water generously. Turn heat onto high and bring to a boil, then simmer until the potatoes are soft.
Drain the potatoes and mash with 1 tablespoon of butter.
In a large frying pan over high heat, melt 1 tablespoon of butter. Add the minced onion and turn heat to medium, frying until the onion has turned golden brown. Stir often.
Once the onion has browned, add the drained sauerkraut to the pan and cook for 1 – 2 minutes, mixing until well combined.
Add the onion and sauerkraut mixture to the mashed potatoes. Add the grainy mustard, grated cheese, and mix well. Season with salt and pepper to taste.
Slice the kielbasa into a few centimeter thick pieces.
Get Cooking!
Roll out the dough on a lightly floured work surface until about 5 millimeters thick. Cut circles 6 to 8 centimeters in diameter with a cookie cutter. Spoon about 1 tablespoon of filling in the center of each one, brush the dough with water and fold the dough over the filling to make a half circle. Crimp the edges with your fingers and make sure they are well sealed.
Bring a large pot of salted water to a boil. Boil the pierogies in batches, for approximately 5 minutes or until they float. Remove from the water and set aside to drain.
In a large frying pan, melt 2 tablespoons of butter over medium heat and lightly brown the boiled pierogies in batches. Make sure not to overcrowd the pan, and you may need to add more butter to the pan in between batches. Cook the pierogies for 3 – 4 minutes on each side, until golden brown, then remove from the pan with a slotted spoon and serve hot with your choice of accompaniments.
Once the pierogies are done frying, use the same pan to lightly fry the kielbasa until just browned and crispy. Serve with sour cream as well.