Pierogi (Potato and Mushroom Sauerkraut) Recipe | Epicurious

Name: Pierogi (Potato and Mushroom Sauerkraut) Recipe | Epicurious
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 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

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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...

Keywords

polish
onion
yukon gold potato
mushroom
main
starter
dinner
lunch
dairy free
nut free
vegan
vegetarian
simmer
cast iron skillet
cookbooks

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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 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