Ingredients
-
-
3
-
1
-
4
-
2
-
-
-
2 1/2
-
1/2
-
1
-
2
-
3/4
-
-
-
Directions
Homemade Sauerkraut Pierogies / Perogies – Old Fashioned Recipe, , Pierogi is the plural of pierog Not pierogies , The cooling period should read cooking period
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Steps
|
1
Done
|
Sauerkraut Filling: Rinse the Sauerkraut Well in Warm Water, Squeeze Dry, and Chop Very Fine. |
|
2
Done
|
Cook the Onion in the Fat or Shortening Until Tender. |
|
3
Done
|
Add the Sauerkraut and Cream. |
|
4
Done
|
Season to Taste With Salt and Pepper. |
|
5
Done
|
Cook Over Low Heat For 15 Minutes or Until Sauerkraut Is Tender and the Flavors Blend. |
|
6
Done
|
Do not Over Cook. |
|
7
Done
|
Chill Thoroughly. |
|
8
Done
|
Mix the Flour With the Salt in a Deep Bowl. |
|
9
Done
|
Add the Egg, Oil and Water to Make a Medium Soft Dough. |
|
10
Done
|
Knead on a Floured Board Until the Dough Is Smooth. |
|
11
Done
|
Caution: Too Much Kneading Will Toughen the Dough. |
|
12
Done
|
Divide the Dough Into 2 Parts. |
|
13
Done
|
Cover and Let Stand For at Least 10 Minutes. |
|
14
Done
|
Prepare the Filling. |
|
15
Done
|
the Filling Should Be Thick Enough to Hold Its Shape. |
