Bavarian-style Pierogi

Ingredients

While the original Polish pierogi are typically boiled or fried, Bavarian-style pierogi are often baked or pan-fried to achieve a crispy exterior. The filling is also adapted to Bavarian flavors, incorporating ingredients like sauerkraut, bacon, and Bavarian cheese. The sauce used in this recipe is a creamy mustard sauce, which adds a tangy and savory element to the dish. We alse have the original recipe for Pierogi, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 cup (200g) sauerkraut, drained and finely chopped 1 cup (200g) sauerkraut, drained and finely chopped
• 1/2 cup (75g) cooked bacon, crumbled 1/2 cup (75g) cooked bacon, crumbled
• 1/2 cup (100g) Bavarian cheese, grated 1/2 cup (100g) Bavarian cheese, grated
• 1/4 cup (60g) sour cream 1/4 cup (60g) sour cream
• 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh parsley
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons butter 2 tablespoons butter
• 1/4 cup (60ml) heavy cream 1/4 cup (60ml) heavy cream
• 1 tablespoon Dijon mustard 1 tablespoon Dijon mustard

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 20g, 9g
• Carbohydrates (total, sugars): 48g, 2g
• Protein: 12g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the warm water and vegetable oil. Mix until a dough forms.
2. 2.
   Knead the dough on a lightly floured surface for about 5 minutes, until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
3. 3.
   In a separate bowl, mix together the sauerkraut, cooked bacon, Bavarian cheese, sour cream, parsley, salt, and pepper. Set aside.
4. 4.
   Roll out the dough on a floured surface until it is about 1/8 inch thick. Cut out circles using a round cookie cutter or a glass.
5. 5.
   Place a spoonful of the sauerkraut filling in the center of each dough circle. Fold the dough over to form a half-moon shape and press the edges together to seal.
6. 6.
   In a large skillet, melt the butter over medium heat. Add the pierogi in batches and cook until golden brown on both sides, about 3-4 minutes per side. Remove from the skillet and set aside.
7. 7.
   In the same skillet, add the heavy cream and Dijon mustard. Stir until well combined and heated through.
8. 8.
   Serve the Bavarian-style pierogi hot, drizzled with the creamy mustard sauce.

Treat your ingredients with care...

• Sauerkraut — Make sure to drain and finely chop the sauerkraut before using it as a filling to ensure a better texture.
• Bavarian cheese — Use a flavorful Bavarian cheese such as Allgäuer Bergkäse or Bavarian Blue Cheese to enhance the taste of the pierogi.
• Dijon mustard — Opt for a high-quality Dijon mustard to add a tangy kick to the creamy sauce.

Tips & Tricks

• To save time, prepare the filling in advance and refrigerate until ready to use.
• If you prefer a vegetarian version, omit the bacon and increase the amount of sauerkraut or add mushrooms for extra flavor.
• Serve the pierogi with a dollop of sour cream and a sprinkle of fresh parsley for added freshness.
• Leftover pierogi can be reheated in a skillet with a little butter for a crispy finish.
• Experiment with different fillings such as spinach and feta or mashed potatoes and caramelized onions.

Serving advice

Serve the Bavarian-style pierogi as a main course accompanied by a fresh green salad or steamed vegetables. They can also be served as an appetizer or part of a buffet spread.

Presentation advice

Arrange the pierogi on a platter, drizzle the creamy mustard sauce over them, and garnish with a sprinkle of chopped fresh parsley. The golden brown dumplings with the creamy sauce will make an appetizing presentation.