Homemade Pierogi Recipe:
2 cups flour, sifted
1/2 cup warm water
1 teaspoon salt
2 tablespoons olive oil
1 egg + 1tsp water for egg wash, beaten
Sauerkraut and Caramelized Onion Filling
1/2 onion, chopped
1 cup sauerkraut, light rinsed and pat dry
2 Tb sour cream
salt and pepper to taste
1-2 Tb butter for frying
To make the dough:
1) In a food processor, add flour and salt and pulse a few times. Add egg, water and oil and mix with a dough blade until dough forms a ball.
2) Remove and knead dough a few times on a floured surface until its not sticky. Wrap in plastic wrap and allow to rest in the fridge for 20-30 minutes.
3) After dough has chilled, cut dough in half. on a floured surface, roll dough with a floured rolling pin to about 1/8 thick. Use a cup or round cookie cutter to cut out circles. Re-use scraps and roll out.
(May consider running your hand over the dough to make sure it feels even.)
4) Brush around the circle with egg wash place teaspoon size of filling in center.
5) Seal the ends with your fingers and use a fork to crimp them close. Place peirogies on non-stick surface and boil water.
*Make sure there are no holes.
6) Depending how large your pot is, boil about 4-5 peirogie at a time. The water doesn’t have to be at a rolling boil, but a light boil. Place peirogie in gently and allow to cook for a few minutes. You know they are ready when peirogie float to the top.
*You can enjoy them like this or continue and pan fry.
7) If you want to pan fry, heat a non-stick skillet with 1 Tb butter. Brown peirogie on one side until brown and turn to brown other side.
Sauerkraut and Caramelized Onion Filling:
1)Saute onion in butter until caramelized, about 10 minutes.
2) Chop sauerkraut and add caramelized onions to a bowl. Add sour cream and season with salt and pepper. Taste for seasoning.Yield: About 2 dozen Dough recipe adapted from Food.com Other filling: Mashed potato and shredded cheese via The Little Ferraro Kitchen