This is one of those recipes that really takes me back to yesteryear! I was putting away some Christmas ornaments that belonged to my grandmother today and for some reason the thought of her making these wonderful little numbers every Christmas crossed my mind. Grandma Rose was an incredible baker, cook, pasta and noodle maker, pie maker, you name it she created it! These pierogies were a recipe that she followed from HER mother. As I looked through her many recipe books, all with those recipes that we knew and loved and all in her perfect cursive handwriting, I couldn’t help but remember those wonderful afternoons spent in her kitchen watching her whip together such incredible delicacies all the while speaking to me with her slight French accent, her bright blue eyes twinkling over the top of her glasses. I finally found this one of her old green binder type cookbooks, stained and tattered. The thought of these pierogies browning in butter with caramelized onion served on top made my mouth water. “How about some of Grandma Rose’s home-made pierogies?” I asked the gang. A resounding “YES” followed and I started putting them together. These are not terribly hard, just a bit time consuming. Believe me, they are well worth it. So, if you have a couple of extra hours on a weekend, try these. They freeze very well and I typically make extra for those busy nights when there is not a lot of time for dinner prep. Just let thaw for about 30 minutes and then brown in butter. Quick and easy! I filled these with sauerkraut (no particular reason except that we are confirmed sauerkraut lovers). I remember Grandma Rose filling them with either sauerkraut or mashed potatoes. If she was in an especially creative mood, she would fill them with fruit filling and serve them as a dessert! That will be my next endeavor! Enjoy these! This recipe makes 30 pierogies.
Home Made Pierogies with Caramelized Onion
4 Cups All Purpose Flour
1 Tsp. Salt
1/2 Tsp. Baking Powder
1/4 Cup Olive Oil
1 Cup Warm Water
1 Beaten Egg
1 32 Oz. Jar Sauerkraut, well drained
2 Large Sweet Onions, peeled and cut into half rings
3/4 Cup of Butter, divided (1/2 cup to brown the pierogies and 1/4 cup to sauté the onion)
1/8 Cup Dry Red Wine
In a large mixing bowl, combine the flour, salt and baking powder. Pour in the olive oil, warm water and beaten egg. Mix well with a fork or pastry blender. Knead the dough for about 5 minutes or until smooth and elastic. Form into a ball. Cover with a clean towel and let rest for 10 minutes.
Divide dough into thirds and roll out onto a floured surface to about 1/8″ thickness. With a 3″ floured cutter or glass, cut out circles.
Fill each circle with one tablespoon of sauerkraut. Mashed potatoes also make an excellent filling. Fold over and seal edges well with the tines of a fork dipped in flour.
Fill a medium stockpot with water and add 1 Tbsp. salt. Bring to a boil and drop pierogies in (I like to work with 5 to 6 at a time). Let boil for two to three minutes. When pierogies float to the surface, remove with a slotted spoon and let drain on paper towels. If you plan on freezing them, place on a cookie sheet in a single layer and freeze for one hour. Remove from freezer and place in freezer containers or gallon freezer bags. These will keep for 6 to 9 months frozen and will need to be thawed for at least 30 minutes before browning.
Melt 1/2 cup of butter in a large skillet over medium heat. Add pierogies and brown, turn and brown the other side. Keep warm.
Melt the 1/4 cup of butter in the skillet over medium high heat. Add the onion and sauté, stirring occasionally. When onion is browned and soft, add the red wine and stir to deglaze the pan.
Top the pierogies with the caramelized onion and serve. This recipe makes 30 pierogies