Pierogi (Potato and Mushroom Sauerkraut)

Name: Pierogi (Potato and Mushroom Sauerkraut)
Cuisine: European
Ingredients: 1/4 cup canola oil; 2 pounds sweet onions (Vidalia or Walla Walla), diced medium; 1 1/2 pounds Yukon Gold potatoes, peeled and sliced, cut into 3/4-inch chunks; 1/4 cup canola oil; 1 small onion, finely chopped; 1/2 teaspoon salt; 1/2 teaspoon pepper; 4 tablespoons nonhydrogenated margarine (or 1/4 cup canola oil and 1/4 teaspoon salt); 10 ounces mushrooms, sliced (about 3 cups); 2 cups sauerkraut; 1/4 teaspoon pepper; 1 cup warm water; 3 tablespoons canola oil; 3 cups all-purpose flour, divided, plus a little extra for sprinkling; 3/4 teaspoon salt; Applesauce

Instructions

Everyone's favorite Polish dumpling. Toothsome, warm, soft, and smothered in caramelized onions—yep, that's the stuff! In NYC, pierogi are a brunch staple. Our Polish diners are a disappearing breed, but you can live the life in your own kitchen. This is one of those time-consuming recipes that will change your life. If you make them once and know what to expect, the next time you make them won't be such a big deal. Because theh ingredients are so simple and unadulterated, choose good-quality, organic potatoes whose flavor packs the most punch.

Updated at: Mon, 15 Nov 2021 22:37:33 GMT