See Also: Cooking Club · Pasta
From Dorothy McNett's recipes at www.dorothymcnett.com. Little Polish "small pies" holding savory fillings...this is just one of many recipes from Poland, Russia, Ukraine, and more. Use this basic Pierogi Dough for any other fillings you desire rather than the sauerkraut. Always make the filling first and allow to cool before making the dough.
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 unbleached flour, plus a bit more for the baking sheet
1/4 teaspoon sea salt
3 tablespoons sour cream
1 tablespoon oil
about 1/3 cup warm water, to make proper dough consistency
large pot of water
1-2 teaspoon salt
1 tablespoon oil
2 - 3 tablespoons oil
sauteed or roasted onions, for garnish if desired
Drain the sauerkraut well. In food processor with steel chopping blade, chop it finely, but not mushy. 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 2 cups flour and salt. Make a well in the center, break egg into the well. Mix in sour cream, 1 tablespoon 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 about 1/4 inch or less in thickness, in a rectangle or a circle. Cut into 4" circles. In center of each circle, place 1 tablespoon of the cold filling. Fold dough in half over the filling. Crimp edge with your fingertips, and forming a tight seal. Repeat until all dough is used, placing the pierogies on the lightly floured baking sheet. Bring a large pan of water to a boil. Add the salt and 1 tablespoon of oil. When water is rapidly boiling, turn down to a slow boil and gently drop about 5 - 8 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. With a strainer, gently remove and place on a lightly oiled plate. Repeat until all are done.
Heat remaining 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, about 5 minutes total. Serve hot, garnished with sauteed onions, if desired.
Recipe created 1997-10-13.
© 1996-2013 Dorothy McNett. All Rights Reserved.