Sauerkraut and Potato Pierogi

local_grocery_store Ingredients

• 2 cups All-purpose flour
• 1/2 cup Water
• 1/2 teaspoon Salt
• 2 Russet potatoes, peeled and diced
• 1 cup Sauerkraut, drained and chopped
• 1 Onion, finely chopped
• 2 tablespoons Butter
• 1/4 cup Sour cream, for serving

restaurant_menu Method

1. 1.In a large bowl, combine the flour, water, and salt. Mix until a dough forms.
2. 2.Knead the dough on a lightly floured surface for about 5 minutes, until smooth.
3. 3.Cover the dough with a damp cloth and let it rest for 30 minutes.
4. 4.Meanwhile, cook the diced potatoes in a pot of boiling water until tender. Drain and set aside.
5. 5.In a skillet, melt the butter over medium heat. Add the chopped onion and sauté until translucent.
6. 6.Add the sauerkraut to the skillet and cook for 5 minutes, stirring occasionally.
7. 7.Remove the skillet from heat and stir in the cooked potatoes. Season with salt and pepper to taste.
8. 8.Divide the dough into 4 equal portions. Roll out each portion into a thin circle.
9. 9.Place a spoonful of the sauerkraut and potato filling onto one half of each circle of dough.
10. 10.Fold the dough over the filling and press the edges together to seal.
11. 11.Bring a large pot of salted water to a boil. Cook the pierogi in batches for about 3-4 minutes, or until they float to the surface.
12. 12.Remove the pierogi from the water and drain well.
13. 13.In a separate skillet, melt some butter over medium heat. Add the boiled pierogi and cook until golden brown on both sides.
14. 14.Serve the pierogi hot with a dollop of sour cream.
15. 15.Enjoy!

lightbulb_outline Tips

• chevron_rightFor a shortcut, you can use store-bought pierogi dough.
• chevron_rightFeel free to add your favorite herbs and spices to the sauerkraut and potato filling.
• chevron_rightLeftover pierogi can be stored in the refrigerator for up to 3 days and reheated in a skillet with a little butter.
• chevron_rightServe the pierogi with a side of sautéed onions for extra flavor.