Homemade Sauerkraut Pierogies Perogies Old Fashioned Recipe
Steps
Sauerkraut 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 over cook.
Chill thoroughly.
Mix the flour with the salt in a deep bowl.
Add the egg , oil and water to make a 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.
The filling should be thick enough to hold its shape.
Roll the dough quite thin on a floured board.
Cut rounds with a large biscuit cutter , or as most old-world grandmothers did , with the open end of a glass.
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.
Ingredients
sauerkraut, onion, bacon fat, sour cream, salt and pepper, flour, salt, egg, oil, warm water