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Title
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Pierogi
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Identifier
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Polish Dumplings
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Description
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Pierogi
2 T. butter
1/3 c. chopped onion
1 1/2 c. sauerkraut, drained and minced
salt and pepper to taste
3 eggs
1 (8-oz.) container of sour cream
3 c. all-purpose flour
1 T. baking powder
1/4 tsp. salt
1 T. baking powder
1. To prepare the sauerkraut filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Add the drained sauerkraut and cook for an additional 5 minutes. Season to taste with salt and pepper, then remove to a plate to cool. 2. To make the dough, beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder, stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half, then roll out one half to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter. 4. Place a small spoonful of the sauerkraut filing into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining dough and the sauerkraut filling. 5. Bring a large pot of lightly salted water to a boil. Add pierogi and cook for 3 to 5 minutes or until pierogi float to the top. REmove with a slotted spoon.
Note: To save time, you can make the filing the night before and remove it from fridge an hour before making the dough. To prepare for meal, fry pierogis lightly in butter and onions if desired, top with additional sour cream.
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Creator
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Marcy Bailey
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Subject
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Entree
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Source
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“Maize and Bleu : A Collection of Recipes.”
Kearney, NE : Morris Press Cookbooks
2008
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Rights
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Gift of the University of Michigan Libraries Human Resources to the University of Michigan Special Collections
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Type
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Text - Recipe
Pierogi