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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Polish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sauerkraut Filling: Rinse the sauerkraut well in warm water, squeeze dry, and chop very fine. | 2. Cook the onion in the fat or shortening until tender. | 3. Add the sauerkraut and cream. | 4. Season to taste with salt and pepper. | 5. Cook over low heat for 15 minutes or until sauerkraut is tender and the flavors blend. | 6. Do not over cook. | 7. Chill thoroughly. | 8. Mix the flour with the salt in a deep bowl. | 9. Add the egg, oil and water to make a medium soft dough. | 10. Knead on a floured board until the dough is smooth. | 11. Caution: Too much kneading will toughen the dough. | 12. Divide the dough into 2 parts. | 13. Cover and let stand for at least 10 minutes. | 14. Prepare the filling. | 15. The filling should be thick enough to hold its shape. | 16. Roll the dough quite thin on a floured board. | 17. Cut rounds with a large biscuit cutter, or as most old-world grandmothers did, with the open end of a glass. | 18. Put the round in the palm of your hand. | 19. Place a spoonful of filling in it, fold over to form a half circle and press the edges together with the fingers. | 20. The edges should be free of filling. | 21. Be sure the edges are sealed well to prevent the filling from running out. | 22. Place the pierogi on a floured board or tea towel and then cover with another tea towel to prevent them from drying out. | 23. COOKING: Drop a few pierogies into a large quantity of rapidly boiling salted water. | 24. Do not attempt to cook too many at a time. | 25. Stir VERY gently with a wooden spoon to separate them and to prevent them from sticking to the bottom of the pot. | 26. Continue boiling for 3-4 minutes. | 27. The cooling period will depend upon the size you made it, the thickness of the dough and the filling. | 28. Pierogies will be ready when they are puffed. | 29. Remove them with a perforated spoon or skimmer to a colander and drain thoroughly. | 30. Place in a deep dish, sprinkle generously with melted butter to prevent them from sticking. | 31. Cover and keep them hot until all are cooked. | 32. Serve in a large dish without piling or crowding them. | 33. Top with melted butter- chopped crisp bacon and/or chopped onions lightly browned in butter. | 34. REHEATING: One of the great things about pierogies, is that they can be made in large quantities, refrigerated, frozen and reheated without lost of quality. | 35. Many prefer reheated pierogies as compared to freshly boiled ones. | 36. To re-heat, you can 1) pan fry pierogies in butter or bacon fat until they are light in color or 2) heat the pierogies in the top of a double boiler or in the oven until they are hot and plump or 3) deep fry them. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sauerkraut	3	cups		80.94	18.2328	3.8766	0.5964
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
bacon	4	tablespoons	substituted substituted fat	-	-	-	-
cream	2	tablespoons	sour	47.52	1.1112	0.5856	4.644
salt pepper				-	-	-	-
flour	2 1/2	cups		1445.7	316.5135	23.5025	5.609
salt	1/2	teaspoon		-	-	-	-
egg	1			71.5	0.36	6.28	4.755
oil	2	teaspoons		74.752	0.0	0.0239	8.488999999999999
water	3/4	cup		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.