Try this classic German sauerkraut pierogi recipe at home
Pierogi, Eastern European staples, embody the culinary heritage of places like Poland and Germany. These versatile dumplings are filled with various ingredients, from sweet to savory. We're crafting a vegetarian, eggless sauerkraut version today, adding a tangy twist. Ideal for those seeking traditional vegetarian tastes, this classic German sauerkraut pierogi recipe invites you to delve into authentic flavors. Let's start cooking!
Gather the following ingredients
For crafting these pierogi, gather two cups of all-purpose flour, half a teaspoon of salt, and three-quarters cup of water—adjust as needed for dough consistency. Include one tablespoon of olive oil in the dough mix. The filling requires one cup of well-drained sauerkraut, a large onion finely chopped, another tablespoon of olive oil for sauteing, and salt and pepper to enhance the taste.
Preparing the pierogi dough
Sift two cups of all-purpose flour into a mixing bowl and mix in half a teaspoon of salt. Gradually add three-quarters cup of water and one tablespoon of olive oil, kneading to form a smooth dough. If it's too dry, incorporate more water, a tablespoon at a time, to the right consistency. Cover with a cloth and let the dough rest for 30 minutes.
Making the filling
As the dough rests, warm a tablespoon of olive oil in a pan over medium heat. Saute the finely chopped onion until it's soft and translucent. Stir in the well-drained sauerkraut, blending it with the onions. Season the mixture with salt and pepper to your liking. Once combined, take off the heat and let it cool before it's used to fill your pierogi.
Assembling the pierogi
After the dough rests, roll it out on a floured surface to roughly one-eighth inch thickness. Use a floured cutter or glass rim to cut circles. Onto each, place a teaspoon of the sauerkraut mixture, keeping edges clear. Fold the dough over the filling to create half-moons. Press along the edges firmly, ensuring they are sealed and no filling escapes during cooking.
Cooking the pierogi
Fill a large pot halfway with lightly salted water and bring to a gentle boil. Drop in a few pierogi, avoiding overcrowding. Cook for three to four minutes until they float to the top, indicating they're done. Remove with a slotted spoon, drain well, and serve hot with your preferred sauce or topping to enjoy a vegetarian taste of Germany.
