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Granny Buss' Sauerkraut Perogy Recipe

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This recipe for Granny Buss' Sauerkraut Perogy is from The Glenn Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
DOUGH: FILLING:
1/2 lb. Crisco 1 large onion, chopped
1 tsp. salt 1 large tin sauerkraut with juice
3 tbsp. sugar 1 lb. ground beef
4 cups flour salt and pepper to taste
1 pkg. yeast 1 tbsp. sugar
1/2 cup warm water
1 tsp sugar
1 cup sour cream
3 eggs, beaten
Directions:
Directions:
Dough:
Rub Crisco, salt, sugar, and flour together like pie crust.
Dissolve yeast in warm water and sugar.
Add yeast to sour cream and eggs. Mix together. Add flour, if necessary, so dough does not stick to hands. Refrigerate overnight.
Filling:
Brown beef and onion. Drain. In a Dutch oven pot add beef, onion sauerkraut and seasonings. Simmer for about 2 hours stirring occasionally. When cool enough to handle, strain excess juice. Cool overnight.
TO MAKE PEROGY:
Roll out dough and cut circles about 2 inches in diameter.
Place spoonful of dough in center and fold dough to resemble a small bun.
Place folded side down on cookie sheet.
Bake 20 minutes at 375.
These can be frozen. Bake just until the sides of the bun begin to turn brown. Freeze individually. Best to reheat in the oven.
Use parchment paper on cookie sheet as sometimes the juice seeps out and burns.
Personal Notes:
Personal Notes:
This recipe is time consuming, but well worth it.
After Nana 1 tasted them at Granny's. she began making them for Christmas Eve. The Glenn's named them" diapers" and were liked by all.

 

 

 

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