Pierogi

Submitted by SmHerndon

"So fun to make!!! A delicious and versatile Polish dish, that's like a filled dumpling. Traditionally made with cheese, onion, and mashed potato-garlic mixture, I prefer the following inexpensive recipe. But go crazy...create your own filling and share! :-)"

 

• Ready In: 1hr 15mins
• Ingredients: 9
• Yields: 40 Pierogi

ingredients

• Dough

• 3 cups all-purpose flour
• 2 eggs
• 1 cup sour cream
• 1⁄2 teaspoon salt

• Filling

• 16 ounces ground beef, browned
• 16 ounces sauerkraut (drained but not rinsed)
• sour cream, plus more for serving
• salt & pepper, to taste
• butter

directions

1. DOUGH: In a large bowl, combine all ingredients and mix well; knead dough for 10 minutes.
2. Dough will be sticky, use extra flour on surface to work the dough.
3. Roll to a thickness of about 1/16" - about as thick as a dime. Cut out circles in desired size (the diameter of a coffee mug is good).
4. FILLING: Use equal amounts of browned ground beef and sauerkraut - *aprroximately* 16 oz. each, just needs to be equal. Then use enough sour cream to hold mixture together. Stir in salt and pepper to taste.
5. ASSEMBLE: Place about 1 Tbsp filling on one side of each circle of dough. Fold dough over filling and pinch or press edges together with tines of fork - Be careful not to puncture dough!
6. BOIL: In a very large stockpot, bring salted water to a rapid boil. Drop pierogi in - several at a time - and boil until the they float to surface.
7. Cook time depends on size of pierogi but shouldn't be longer than 12 minutes but as little as 5 minutes.
8. Continue until all are cooked, then drain and cover with butter. Add more salt & pepper to taste and serve with sour cream, if desired.