Sauerkraut Pierogi Filling
This sauerkraut filling is the tangy, buttery center of a classic pierogi. Boiling and rinsing the kraut first tames its sourness, and squeezing it dry keeps the dough from turning soggy. Onion softened in a full stick of butter adds sweetness and richness to the chopped cabbage. Chilling the cooked filling for a few hours makes it firmer and far easier to spoon into dough rounds.
Instructions
Put the sauerkraut and its liquid in a pot and add just enough water to cover it. Bring to a boil, then take the pot off the heat and tip the contents into a colander.
Rinse the sauerkraut well under cold water, which stops it from cooking further. Squeeze out as much liquid as you can with your hands, since a wet filling will make soggy pierogi.
Spread the squeezed sauerkraut on a large cutting board and chop it fine with a large, flat-bladed knife.
Cook the diced onion in the butter until it turns translucent. Stir in the chopped sauerkraut and season with salt and pepper to taste.
Let the mixture simmer for 15 minutes, then set it aside to cool completely. For the best results, chill it in the refrigerator for a few hours before using it to fill pierogi. If you like a very sharp, strong sauerkraut flavor, you can skip the first boiling step.
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