10 servings (2 each)
Ingredients:
1 cup flour
Pinch of salt
1/4 water, very warm
1 cup sauerkraut, strained, finely chopped
1/2 cup onion, finely chopped
1 tbsp bread crumbs
Directions:
Start by making the filling: spray a medium saucepan, heat on low medium. Add the onion and cook for a couple of minutes until softened stirring often.
Add the sauerkraut, stir, cover and simmer on low for 40-45 minutes, stirring often. You may need to add a little water to keep it from sticking.
Remove from heat and blend about 1/3 of the mixture. Mix back into the remaining sauerkraut mixture. Add the breadcrumbs. Season with pepper and set aside to cool.
Prepare the dough: add the flour to your work surface, add the salt and make a well in the middle. Gradually add the very warm water ensuring it doesn't escape. When all the water has been added, mix and continue kneading for 6 minutes until smooth and soft. Cover the dough with a bowl and set aside for 20 minutes.
Roll out the dough on a floured surface as thin as possible (2-3 mm). Using a glass of about 7 cm diameter (3") cut round shaped. Gather up the excess dough to roll again.
Place 1 tsp filling in the middle of the round dough shape. With the tips of your dry fingers, stick the edges of the pierogi together. Go over it twice.
Place each pierogi on a floured surface and cover with a tea towel.
Fill a large pot with salted water, bring to a boil and carefully place the pierogi in the pot, one by one and quickly but carefully stir with a wooden spoon.
When the pierogi come to the surface, cook them for another 4 minutes. Using a slotted spoon scoop them out and transfer to a plate.
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