Instructions
DOUGH
- Mix the flour with the salt in a deep bowl.
- Add the egg, oil and water to make medium soft dough.
- Knead on a floured board until the dough is smooth. Caution: Too much kneading will toughen the dough.
- Divide the dough into 2 parts.
- Cover and let stand for at least 10 minutes.
- Prepare the filling.
FILLING
- Rinse the sauerkraut well in warm water, squeeze dry, and chop very fine.
- Cook the onion in the fat or shortening until tender.
- Add the sauerkraut and cream.
- Season to taste with salt and pepper.
- Cook over low heat for 15 minutes or until sauerkraut is tender and the flavors blend. Do not overcook.
- Chill thoroughly.
PIEROGI PREPARATION
- Roll the dough quite thin on a floured board.
- Cut rounds with the open end of a glass as grandma used to do.
- Put the round in the palm of your hand.
- Place a spoonful of filling in it, fold over to form a half circle and press the edges together with the fingers. The edges should be free of filling. Be sure the edges are sealed well to prevent the filling from running out.
- Place the pierogi on a floured board or tea towel and then cover with another tea towel to prevent them from drying out
COOKING
- Drop a few pierogis into a large quantity of rapidly boiling salted water. Do not attempt to cook too many at a time.
- Stir VERY gently with a wooden spoon to separate them and to prevent them from sticking to the bottom of the pot.
- Continue boiling for 3-4 minutes. The cooling period will depend upon the size you made it, the thickness of the dough and the filling.
- Remove them with a perforated spoon or skimmer to a colander and drain thoroughly.
- Place in a deep dish, sprinkle generously with melted butter to prevent them from sticking.
- Cover and keep them hot until all are cooked.
- Serve in a large dish without piling or crowding them.
- Top with melted butter, chopped crisp bacon and/or chopped onions lightly browned in butter.
Serve warm with sour cream on the side or drop them to hot Tymek’s red borscht.
They can be frozen, must be refrigerated and they taste great re-heated as:
• pan fry pierogis in butter or bacon fat until they are light in color or
• heat the pierogies in the top of a double boiler or in the oven until they are hot and plump or
• deep fry them
