pierogi
Ingredients
Sauerkraut Filling:
For Mashed Potato Filling
Ingredients
Sauerkraut Filling:
- 2 tablespoons butter
- 1/3 cup chopped onion
- 1 1/2 cups sauerkraut, drained and
- minced
- salt and pepper to taste
- 3 tablespoons butter
- 1/2 cup chopped onion
- 2 cups cold mashed potatoes
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 eggs (3 oz)
- 4 ounce sour cream
- 10 oz all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 teaspoon baking powder
For Mashed Potato Filling
- Boil 2 large potatoes (about 1 pound). When potatoes are fork tender, mash with butter, salt, and milk.
- Melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Stir into the mashed potatoes, and season with salt and pepper.
- While the potatoes are boiling, begin the dough.
- To prepare the sauerkraut filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Add the drained sauerkraut and cook for an additional 5 minutes. Season to taste with salt and pepper, then remove to a plate to cool.
- To make the dough, beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth.
- Divide the dough in half, then roll out one half to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter.
- Place a small spoonful of the mashed potato filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal.
- Repeat procedure with the remaining dough and the sauerkraut filling.
- Bring a large pot of lightly salted water to a boil. Add perogies and cook for 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon. Fry in melted butter.
|
|