Crisp Potato And Sauerkraut Pierogi Recipe
Truffle Butter Brussels Sprouts, Chanterelle Mushrooms and Prosciutto
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Ingredients
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Dough
Method
Preparation
- 1
Make the Dough
In a large bowl, combine the flour and salt. In a separate bowl, beat the egg and add water. Mix the wet ingredients into the flour until a dough forms. Knead on a floured surface for about 5 minutes until smooth. Cover with a towel and let rest for 30 minutes.
- 2
Prepare the Filling
In a pot of boiling salted water, cook the diced potatoes until tender, about 15 minutes. Drain and mash the potatoes. In a skillet, melt the butter over medium heat, add the chopped onion, and sauté until translucent. Combine the mashed potatoes, sauerkraut, sautéed onions, salt, and pepper in a bowl. Mix well.
- 3
Assemble the Pierogi
Roll out the dough on a floured surface to about 1/8 inch thick. Cut into circles using a cookie cutter or glass. Place a spoonful of the filling in the center of each circle. Fold over and press the edges to seal tightly.
- 4
Cook the Pierogi
Bring a large pot of salted water to a boil. Cook the pierogi in batches, about 5-7 minutes or until they float to the surface. Remove with a slotted spoon and drain.
- 5
Crisp the Pierogi
In a skillet over medium heat, add a tablespoon of butter and cook the boiled pierogi until golden brown on both sides, about 3-4 minutes.
