Pierogies w/ Sour Cream
Every culture and cuisine has their version of a ravioli. This is Poland's star.
Ingredients
Dough
- 4 cups Flour (sifted)
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- 1 cup Warm Water
- ½ cup Sour Cream
- 2 Eggs
- ¼ cup Melted Butter
Filling
- 3 cups Mashed Potatoes - chilled (prepared separately)
- 2 Finely Chopped Onions
- 1 cup Finely Chopped Sauerkraut (prepared separately)
- 1 cup Shredded Cheddar Cheese
Instructions
Dough
- In mixer with dough hook place Sifted Flour, Baking Powder, Baking Soda, Warm Water, Sour Cream, Eggs and Melted Butter and run until dough comes away from sides.
- Let dough rest 20 minutes before rolling and cutting into circles. Roll out fairly thin and with biscuit cutter cut into 4-inch circles. Stack dough circles for filling. Have a bowl of water and pastry brush on hand to lightly dampen edges of dough seal.
Filling
- Sauté Onions until soft.
- In mixing bowl place Mashed Potatoes, Sautéed Onions, Sauerkraut and Shredded Cheddar Cheese and blend well.
Assemble & Cook
- Take a circle of dough and brush edges with water. Place a spoonful of filling in center and fold dough in half. Press edges to close and lightly crimp with fork to secure.
- Place pierogies in large pot of lightly salted water and remove when they float to the top. Serve hot with a little melted butter or place in skillet with a little butter and a drop of olive oil and sauté until lightly brown. Serve with grilled or roasted kielbasa and sauerkraut with bacon.
