Voreniki Perogies with Sauerkraut Filling
Delight your taste buds with these homemade Voreniki Perogies with Sauerkraut Filling, a perfect blend of Eastern European comfort and tangy sophistication. These tender, pillowy dumplings are made from scratch, featuring a soft, elastic dough that envelops a flavorful filling of sautéed sauerkraut and onions, seasoned to perfection. This recipe will guide you through crafting these traditional perogies step-by-step, from kneading the dough to sealing each dumpling by hand. Boiled to perfection and finished with a generous drizzle of melted butter, these perogies are served best warm, paired with a dollop of tangy sour cream or crisp fried onions. Perfect for family dinners or festive gatherings, this recipe is a must-try for anyone seeking an authentic and satisfying homemade treat.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 teaspoon Salt
- 1 Egg
- 1 cup Water
- 3 tablespoons Butter
- 2 cups Sauerkraut
- 1 medium Onion
- 2 tablespoons Vegetable oil
- 0.5 teaspoon Ground black pepper
Instructions
In a large mixing bowl, combine the all-purpose flour and salt.
Make a well in the center of the flour mixture and add the egg, water, and 1 tablespoon of melted butter.
Mix the ingredients together until a rough dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic. Cover the dough with a clean towel and let it rest for 30 minutes.
While the dough rests, prepare the filling. Rinse the sauerkraut under cold water to reduce its tartness, then drain and squeeze out any excess liquid.
Finely chop the onion. Heat the vegetable oil in a skillet over medium heat and sauté the onion until translucent, about 5 minutes.
Add the sauerkraut to the skillet and cook with the onions for 5-7 minutes. Season with black pepper and adjust salt if needed. Remove from heat and let the filling cool completely.
Roll out the rested dough on a floured surface to about 1/8-inch thickness. Use a round cutter (about 3 inches in diameter) to cut out circles from the dough.
Place about 1 heaping teaspoon of sauerkraut filling on each circle. Fold the dough over to create a half-moon shape, and pinch the edges tightly to seal.
Bring a large pot of salted water to a rolling boil. Drop the perogies into the boiling water in small batches, stirring gently to prevent sticking.
Cook the perogies for 4-5 minutes, or until they float to the surface. Use a slotted spoon to transfer them to a plate.
In a small pan, melt the remaining 2 tablespoons of butter and drizzle over the cooked perogies.
Serve warm with sour cream or fried onions on top for garnish.
Nutrition Facts
Calories |
2115 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.5 g | 101% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 20.8 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 4541 mg | 197% | |
| Total Carbohydrate | 302.8 g | 110% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 13.1 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 217 mg | 17% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 1184 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
