Pierogi

January 15, 2011 at 12:13 pm Leave a comment

Like all dumplings, pierogi are a labor of love and not for a cook that is faint of heart. This recipe is labor intensive and creates lots of dirty dishes, so no small batch this time. Invest a couple of hours for prep and cooking time, and then freeze in single servings for eating at a later date.

Dough
2 cups AP flour
2 eggs
3/4 cup water
1 teaspoon salt

Filling
2 cups mashed potatoes, cold
1 cup sauerkraut, rinsed, drained, and chopped
1 small onion, chopped

Mix ingredients for the dough and knead until smooth
wrap in plastic and refrigerate for 30 minutes

Please be warned, this is not the easiest dough to work with. Leans towards the wet side, and needs a bit of extra flour and lots of finessing to become manageable.

Sauté onions until soft
mix with sauerkraut and mashed potatoes

Roll out the dough to an 1/8 of an inch thick
cut out 3 inch circles of dough with a glass or biscuit cutter
place 1 heaping teaspoon of potato/kraut mixture on each round of dough
pull and form the dough around potato/kraut mixture
seal seam with water

Boil pierogi for 5 – 8 minutes, or until they float
remove from water and drain
at this point you can either fry with butter and serve, or freeze for later use

Makes approximately 3 dozen

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Entry filed under: Jewish, Main Course, Popular Ethnic Dishes, Sides & Salads, Vegetarian. Tags: .

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