Sauerkraut Pierogi Recipe
Savory sauerkraut-filled dumplings.
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Ingredients
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Dough
Filling
Topping
Method
Dough Preparation
- 1
Mix the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and add the egg and water. Mix until a dough forms.
- 2
Knead the Dough
On a lightly floured surface, knead the dough for about 5-7 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
Filling Preparation
- 3
Cook the Potato
Peel and chop the potato into small pieces. Boil in salted water until tender, about 10-15 minutes. Drain and mash.
- 4
- 5
Combine Filling Ingredients
In a mixing bowl, combine the sautéed sauerkraut mixture with the mashed potato. Mix well and allow to cool.
Assembly and Cooking
- 6
Roll Out the Dough
After the dough has rested, roll it out on a floured surface to a thickness of about 1/8 inch. Use a round cutter to cut out circles about 3 inches in diameter.
- 7
Fill the Pierogi
Place a tablespoon of the filling in the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges to seal. Use a fork to crimp the edges if desired.
- 8
Cook the Pierogi
Bring a large pot of salted water to a boil. Drop the pierogi in batches into the boiling water. Cook for about 3-5 minutes or until they float to the surface. Remove with a slotted spoon.
- 9
- 10
Garnish and Serve
Sprinkle the sautéed pierogi with chopped fresh dill before serving. Enjoy your sauerkraut pierogi!