Bacon and Sauerkraut Perogies
Ready In: 10 mins
Yields: 32 perogies
Ingredients
- 8 slices bacon, finely chopped
- 1⁄2 cup onion, finely chopped
- 1 (1 liter) jar bick's wine sauerkraut, rinsed, drained, squeezed dry
- 1⁄2 cup sour cream
- salt and pepper
- 32 prepared wonton wrappers (2.5-inches each)
- 1 egg, beaten and mixed with 1 tsp. water
- butter (for frying) (optional)
Directions
- Bring a large pot of water to the boil.
- Meanwhile, cook bacon and onions in skillet until crispy.
- Drain off most of the fat. Add chopped sauerkraut, sour cream, salt and pepper.
- Mix well. Place 1 tablespoons filling in center of each Won Ton wrapper.
- Brush edges with beaten egg and fold over, pinching edges to seal.
- Drop into boiling water 4-5 at a time and cook 1-2 minutes.
- Fry in butter until crispy, if desired.
- Serve with additional sour cream, if desired. Enjoy!
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