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Add a photoHearty and delicious, this is an excellent family recipe!
Ingredients
- 4 Cups All Purpose Flour
- 1 Tsp. Salt
- 1/2 Tsp. Baking Powder
- 1/4 Cup Olive Oil
- 1 Cup Warm Water
- 1 Beaten Egg
- 1 32 Oz. Jar Sauerkraut, well drained
- 2 Large Sweet Onions, peeled and cut into half rings
- 3/4 Cup of Butter, divided (1/2 cup to brown the pierogies and 1/4 cup to sauté the onion)
- 1/8 Cup Dry Red Wine
Directions
- In a large mixing bowl, combine the flour, salt and baking powder. Pour in the olive oil, warm water and beaten egg. Mix well with a fork or pastry blender. Knead the dough for about 5 minutes or until smooth and elastic. Form into a ball. Cover with a clean towel and let rest for 10 minutes.
- Divide dough into thirds and roll out onto a floured surface to about 1/8″ thickness. With a 3″ floured cutter or glass, cut out circles.
- Fill each circle with one tablespoon of sauerkraut. Mashed potatoes also make an excellent filling. Fold over and seal edges well with the tines of a fork dipped in flour
- Fill a medium stockpot with water and add 1 Tbsp. salt. Bring to a boil and drop pierogies in (I like to work with 5 to 6 at a time). Let boil for two to three minutes. When pierogies float to the surface, remove with a slotted spoon and let drain on paper towels. If you plan on freezing them, place on a cookie sheet in a single layer and freeze for one hour. Remove from freezer and place in freezer containers or gallon freezer bags. These will keep for 6 to 9 months frozen and will need to be thawed for at least 30 minutes before browning.
- Melt 1/2 cup of butter in a large skillet over medium heat. Add pierogies and brown, turn and brown the other side. Keep warm.
- Melt the 1/4 cup of butter in the skillet over medium high heat. Add the onion and sauté, stirring occasionally. When onion is browned and soft, add the red wine and stir to deglaze the pan.
- Top the pierogies with the caramelized onion and serve. This recipe makes 30 pierogies
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 274g | |
| Recipe makes 8 servings | |
| Calories 482 | |
| Calories from Fat 223 | 46% |
| Total Fat 25.35g | 32% |
| Saturated Fat 12.17g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 1254mg | 52% |
| Potassium 314mg | 9% |
| Total Carbs 55.04g | 15% |
| Dietary Fiber 5.3g | 18% |
| Sugars 3.83g | 3% |
| Protein 8.61g | 14% |
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