This recipe has two steps. First you have to make your sauerkraut. This will be great to have on hand at all times. It will store in the fridge practically indefinitely, so you can choose to make your pierogies at any time. You can also feel free to buy pre-made sauerkraut. Western Market in Ferndale has some incredible sauerkraut varieties, I noticed when I was there today. I highly suggest making your own sometime, though. There is something so magical about eating something that has fermented in your basement for a fortnight. 😉
Roasted Jalapeno & Garlic Raw Sauerkraut (from Practical Paleo)
- 1 large head of green cabbage, sliced into thin strips (set large outer leaves aside)
- 1-2 T sea salt
- 2 large carrots, shredded
- 2-4 cloves of garlic, finely sliced (2 if large, 4 if smaller)
- 1-2 jalapeno peppers, roasted then sliced
- Black pepper to taste
- Place 1/3 of your sliced cabbage into a large bowl and sprinkle 1 T of salt over it. Using your hands, squeeze the cabbage until water begins to come out of it.
- Repeat this process, adding the remaining cabbage and salt 1/3 at a time to the bowl. This will take time and will be a great workout.
- Add the shredded carrots, garlic, jalapenos and black pepper to the mixture and combine with your hands.
- Fill two 32 oz mason jars evenly, pressing the mixture down so that water releases and raises above the line of the vegetables with 2 inches of air space remaining at the top.
- Wedge the large outer cabbage leaves into the top of the jars so that the mixture is pressed below and the water level raises above the leaf. A shot glass serves nicely as additional weight to keep the mixture held securely down.
- Store the jars in a secure, cool, dark place where they will not be disturbed.
- Check on your sauerkraut every few days to make sure that all the vegetables remain under water. If needed, add some fresh water on top, but you should be okay, especially if you use a shot glass weight.
- After two weeks, your sauerkraut will be ready to eat!
- Store it in the refrigerator until you are ready to make your pierogies.
Sauerkraut, Mushroom & Onion Pierogies
For the dough:
- 2 cups unbleached all-purpose flour
- 1 large pastured egg
- 2 tablespoons organic sour cream
- 1/2 teaspoon sea salt
- 1/2 cup water
For the filling:
- 1 tablespoon grass-fed butter
- 1/2 large yellow onion, thinly sliced
- 14-ounces home made sauerkraut
- 8 oz baby bella mushrooms, coarsley chopped
- Several grinds of black pepper
For cooking and serving:
- more butter
- the other half of the onion, sautéed
- more sour cream
- salt to taste
- Knead the dough ingredients together, and store it under a towel until required.
- Heat the butter in a frying pan over medium-high heat. Add the onions and mushrooms, and cook until sufficiently wilted. Add the sauerkraut, and cook for a few minutes. Add the pepper, and taste for seasoning. Add some salt if it needs it.
- Transfer the filling mixture to a bowl and let cool.
- Start a pot of water boiling.
- Flour your workstation. Take out your dough, and roll it out until it is pretty thin. I run the dough through my pasta maker, which makes it a bit easier, but I’ve made many a pierogi without one. If you don’t have a rolling pin, use a pint glass or a 40.
- Use a glass or small bowl as a cookie cutter, to create multiple little dough circles.
- Taking one dough circle at a time, roll it out slightly bigger, add filling, moisten the edges, and crimp shut around the edges with a fork.
- Drop 6 pierogi at a time into the boiling water, letting them swim for about a minute. Remove them from the water, and place immediately into an adjacent frying pan lined with butter set at medium-high heat. Fry the pierogi on both sides until desired level of brown-ness has been achieved. At the polish banquet hall I used to work at, they liked us to brown them ever-so-slightly. I myself prefer them a darker golden brown.
- Serve with sautéed onions and sour cream.