SAUERKRAUT, BACON AND ONION PIEROGI
The bacon and onion give these pierogi so much more better flavor. I make them and take orders from friends to serve with their holiday dinners. P.S See my mashed potato pierogi recipe.
Provided by Mary Lee
Categories Other Side Dishes
Time 1h40m
Number Of Ingredients 6
Steps:
- 1. Fry bacon but don't over fry ... when done remove bacon from frying pan , crumble, set aside.
- 2. Add chopped onion to bacon grease ... sautee until carmelized. Remove some but not all bacon grease.
- 3. Add 2/3rd cup butter/margarine to sauteed onion , when melted add sauerkraut and crumbled bacon , salt and pepper to taste. Cook on low/medium heat and stir until onion and bacon are well mixed in with the sauerkraut. You are ready to fill peirogi pockets.
- 4. Pierogi Dough 3 lrg eggs 1 (8 ounce) container sour cream 3 cups all-purpose flour 1/3 teaspoon salt 1 teaspoon baking powder Note: If dough is too thick add a couple of tablespoon of cold water until you reach pie dough like texture. On flour prepared rolling surface , roll out 1/4 of dough at a time ... using a cutter/lid approx 3 1/2 in diameter cut out dough cicles (makes approx 24 pockets) ... fill center of circles with approx 1 heaping tablespoon of sauerkraut filling ... fold over circle and with a egg wash close pierogi pockets pressing down with fork all along open edges. Add approx 6 pierogi at a time to pot of boiling salted water, boil approx 5-7 minutes. Remove from water and drain. You can serve with melted butter just boiled "or" you can sautee drained pierogi in butter/margarine until slightly brown. ( I fry them with sliced thin onion circles ) Optional: Serve with a spoon of sour cream and sprinkled chives as garnish.
- 5. I also posted a mashed potato, bacon and onion pierogi filling.
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