Sauerkraut Perogy (Varenyky) Filling
Perogy or Pierogi are filled Ukrainian dumplings that are made by using an unleavened dough and wrapping it around a filling. The fillings can be sweet or savory. This recipe is for a savory sauerkraut filling. Once filled the perogies are boiled until cooked. After boiling they can be eaten as is or pan fried for some additional texture before serving.
For serving your pierogi you can toss them in melted butter and onions and sprinkle on some cooked and diced bacon. You can also use chives or green onion for a more colorful plate.
Sauerkraut Perogy Filling (Varenyky)
- 1 quart sauerkraut
- 1 medium onion chopped
- ½ cup oil
- ½ tsp. salt
- ¼ tsp. pepper
- Cook sauerkraut, about 20 minutes or until done. Drain and press out water. Sauté onion in oil until lightly golden. Add sauerkraut, salt and pepper. Fry for 10 minutes. Cool before putting filling into varenyky.
- Taste and adjust for seasoning before filling.