(about 30 3" pierogi)
I'm a huge fan of dumplings. They are the epitome of comfort food. These sauerkraut pierogi are a nice alternative to the ones with potato and cheese.
If you feel inclined, you can triple the amount and freeze them. I like to arrange them in a single layer on a lightly floured cookie sheet which I place into the freezer for about 20 minutes. At that point they will be cold enough to bag without them sticking together.
I added some melted butter to the dough because a reader mentioned an aunt had done so and her pierogi "melted in your mouth". To be honest, I didn't notice much of a difference. I may not have added enough butter. It was worthwhile trying and I have left the butter in the recipe as an option if you are inclined to give it a try.
1/4 lb peppered bacon, diced
1/2 large yellow onion, chopped
1/2 lb mushrooms, chopped
2 cups sauerkraut
salt and pepper
3 tbsp sour cream
Place the bacon into a large skillet and fry until it's almost crispy. Remove most of the rendered fat in the skillet, leaving a teaspoonful or two behind. Add the onion and mushrooms.
Lower the heat and stir the onions and mushrooms into the bacon. Cook, stirring from time to time until the mixture is dry; about 10-12 minutes.
Add the sauerkraut and cook until it has heated through and the mixture is dry again.
Cool the filling. Check and adjust the seasoning with salt and pepper if needed. Stir in the sour cream until it's well combined.
2 1/4cups unbleached flour
1/2 tsp salt
1 large egg
1/2 cup sour cream
2 tbsp melted butter, cooled (optional)
2 - 5 tbsp water
Place the flour, egg, salt, sour cream and butter (if using) into the bowl of a food processor fitted with a dough blade. Pulse a few times. If the dough doesn't form into a ball and pull away from the sides, then add a tablespoon of water at a time until it does. You want a soft, slightly sticky dough.
Process the dough for a few seconds, then place it into a buttered bowl and cover with a damp kitchen towel for at least 20 minutes.
Grab a third of the dough at a time and roll it out on a lightly floured surface until it's about 1/6 of an inch thick. Cut out as many *three inch circles as you can.
*I use a glass for this, depending on the size of your cutting tool, feel free to make your pierogi slightly larger or smaller if you wish.
Place as much filling as you can into the middle of each circle without letting any of it touch the edges (otherwise you won't get a good seal and the dumplings might open as you boil them).
Fold the edges together to form crescents, dust them lightly with flour and continue to work until you have used all of the filling and dough.
Bring a large pot of salted water to a boil. Drop in the pierogi, taking care not to crowd them too much (you might have to cook them in batches). Reduce the heat slightly so the water simmers and cook them until they rise to the surface; about 3-5 minutes.
Toss the pierogi in a small amount of butter, dust with freshly cracked pepper and serve with sour cream.