Pierogi
Servings
15Pierogis
Servings
15Pierogis
Ingredients
Instructions
  1. Mold flour on kneading board and make hole in center.
  2. Drops eggs into hole and cut into flour with knife.
  3. Add salt and water and knead until firm.
  4. Let rest 10 minutes covered with a warm bowl.
  5. Divide dough into halves and roll thin.
  6. Cut circles with large biscuit cutter.
  7. Saute onion and mushrooms in butter.
  8. Season with salt and pepper.
  9. Stir in drained sauerkraut and sour cream.
  10. Stir well.
  11. Place a small spoonful of filling a little to one side of each round of dough.
  12. Moisten edge with water, fold over and press edges together until firm.
  13. Be sure they are well sealed to prevent the filling from running out.
  14. Drop pierogi into salted boiling water.
  15. Cook gently for 3-5 minutes.
  16. Lift out of water carefully with perforated spoon.
  17. To warm up pierogi, melt butter in heavy pan and pan fry pierogi until browned.
Recipe Notes

The dough has a tendency to dry while you are working. A dry dough will not seal. If using cabbage instead of saurkraut, saute with onions until soft.