Ingredients: |
Ingredients: DOUGH INGREDIENTS:
3 cups sifted flour; 1 tsp salt; 1 egg; 1 tbsp melted butter; 1 cup luke-warm water.
COMBINE ingredients, KNEED until coarse texture. TOO Much flour will cause it to toughen.
***PLACE DOUGH IN A COVERED BOWL FOR 10-15 MINUTES FOR IT TO RISE.
ROLL out dough with lots of flour on rolling pin, table and your hands.
USING A CIRCULAR CUTTER (pan cover, bowl...) CUT OUT DOUGH IN 4-5" DIAMETER CIRCLES.
MAKE PIEROGI:
STUFFING: 2-27oz cans of Sour Kraut; 1 medium onion; 1;2ob presliced salt port (cubed).
PREPARE SOUR KRAUT STUFFING (THE DAY BEFORE):
Cube salt pork--no larger than 1/4 inch; Fry the salt pork until brown (keep the grease)
Chop onion; Fry onion in butter
Par Boil the Sour Kraut for 10 min., rinse and par boil for another 15 min Drain. Cut in half's.
Mix the sour Kraut, salt pork, onion, salt and pepper to taste: Cook for 5 min.
PLACE STUFFING IN CENTER OF EACH DOUGH CIRCLE (wet your fingertips)
WET the edge with water.
FOLD the circle in half.
PINCH the edges together and secure with a folk all the way around.
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Directions: |
Directions:PREPARE A PAN with boiling water and place 3-4 pierogi in the boiling water. They will sink to the bottom BUT...
WHEN they rise to the top ALLOW them to cook for 3 minutes; REMOVE and RINSE with cold water before placing them on a dish spread with butter, PAM or flour. DO THIS FOR EACH LAYER--THE MORE BUTTER OR PAM YOU SPRAY, the better the pierogies will not stick together.
SEPARATE LAYERS WITH WAX PAPER.
COOKING: FRY the pierogi in butter until crisp brown or to your liking.
OPTIONAL: When serving you can pour melted butter over them.
FREEZE/THAW PIEROGI: PLACE the pierogi in a freezer bag & freeze. REMOVE pierogi from freezer bag &
THAW IN MICROWAVE AND FRY AS ABOVE. |
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