RECIPE: Pierogi
BY SANDY THORN CLARK October 4, 2011 10:36AM
Pierogi stuffed with sauerkraut and mashed potatoes. | Sun-Times Media
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Updated: November 10, 2011 5:34PM
MAKES 12 SERVINGS
SAUERKRAUT FILLING
2 tablespoons butter
1/3 cup chopped onion 1½ cups sauerkraut, drained and minced Salt and pepper
3 tablespoons butter ½ cup chopped onion 2 cups cold mashed potatoes 1 teaspoon white pepper
3 eggs 1 (8-ounce) container sour cream 3 cups all-purpose flour ¼ teaspoon salt 1 tablespoon baking powder
For mashed potato filling: In skillet, melt butter over medium heat. Stir in onion and cook until translucent, about 5 minutes. Stir into mashed potatoes. Season to taste with salt and white pepper.
For dough: In large bowl, combine eggs and sour cream until smooth. In separate bowl, sift together flour, salt and baking powder; stir into egg mixture until dough comes together.
Knead dough on lightly floured surface until firm and smooth. Divide dough in half, then roll out ½- to 1/8-inch thickness. Using biscuit cutter, cut dough into (3-inch) rounds.
Place small spoonful of sauerkraut filling into center of each round of dough. Moisten edges with water, fold over and press with fork to seal. Repeat with remaining dough and mashed potato filling.
Bring large pot of lightly salted water to a boil. Add pierogi; cook 3 to 5 minutes, or until pierogi float to top. Remove with slotted spoon. Serve hot with additional sour cream, if desired.
Marsha Anderson
Nutrition facts per serving: 250 calories, 10 g fat, 6 g saturated fat, 76 mg cholesterol, 33 g carbohydrates, 2 g sugars, 6 g protein, 596 mg sodium, 2 g fiber
