Sauerkraut Pierogi Filling
Source and licence
"Sauerkraut Pierogi Filling" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Sauerkraut_Pierogi_Filling, revision 4630349), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Sauerkraut_Pierogi_Filling&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4630349
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 1 large can (~28 oz) sauerkraut
- 1 medium onion, diced
- 1 stick (8 tbsp) butter
- Salt
- Black pepper
Method
- Place sauerkraut and liquid in a pot filled with just enough water to cover the sauerkraut. Bring to a boil, then remove from stove and transfer to a colander.
- Drain and rinse the sauerkraut well with cold water to prevent further cooking. With your hands, squeeze as much liquid from the kraut as you can to prevent the filling from being too soggy.
- Place the sauerkraut on a large cutting board and chop fine with a large, flat-bladed knife.
- Fry the onion until it is translucent, then add the drained sauerkraut. Season with salt and pepper to taste.
- Simmer for 15 minutes and let it cool before using. For best results, refrigerate a few hours before using to fill pierogi.