Pierogies Recipe

See Also: Pasta

Pierogies

From Dorothy McNett's Recipe Book at www.dorothymcnett.com. Little Polish "small pies" holding savory fillings...

for sauerkraut filling:
2-3 cups sauerkraut
2 tablespoons butter
1 medium onion, chopped
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper

2 cups all-purpose flour
1 egg
3 tablespoons sour cream
1 tablespoon oil
1/4 teaspoon fine sea salt
about 1/3 cup warm water, to make proper dough consistency
large pot of water
1-2 teaspoon salt
1 tablespoon oil
3 tablespoons oil
sauteed or roasted onions

In saucepan heat sauerkraut with water to cover about 30 minutes. Drain well. In food processor with steel chopping blade, chop it finely, but not mushy. In meantime, saute onion in butter until tender. Blend in sauerkraut, salt, and pepper. Cool completely.
For the dough, lightly flour a baking sheet. In batter bowl, whisk flour and salt. Make a well in the center, break egg into the well. Add sour cream, oil, and enough water to make a smooth, pliable dough. Divide the dough in half. Cover one, and on a lightly floured surface, roll the first portion into a 1/16 inch thick rectangle. Cut into 3-4" circles. In center of each circle, place 1 heaping tablespoon of the cold filling. Fold dough in half over the filling. Crimp edge with your fingertips, forming a tight seal. Repeat until all dough is used, placing the pierogies on lightly floured baking sheet. Bring a large pan of salted water to a boil. Add oil. When water is rapidly boiling, gently drop about 5 pierogies into it, or add as many as can comfortably fit without bumping into each other. Cover. Cook at a gentle boil for 5 minutes, or until they all float. With a strainer, gently remove and place on a lightly oiled plate. Repeat until all are done.

Heat 2-3 tablespoons oil in a large skillet, add about 10 of the boiled pierogies and saute over medium heat until browned on both sides. Serve hot, garnished with sauteed onions, if desired.

Recipe created 1997-10-13.