SAUERKRAUT, BACON AND ONION PIEROGI
The bacon and onion give these pierogi so much more better flavor. I make them and take orders from friends to serve with their holiday dinners. P.S See my mashed potato pierogi recipe.
Provided by Mary Lee
Categories Other Side Dishes
Time 1h40m
Number Of Ingredients 6
Steps:
- 1. Fry bacon but don't over fry ... when done remove bacon from frying pan , crumble, set aside.
- 2. Add chopped onion to bacon grease ... sautee until carmelized. Remove some but not all bacon grease.
- 3. Add 2/3rd cup butter/margarine to sauteed onion , when melted add sauerkraut and crumbled bacon , salt and pepper to taste. Cook on low/medium heat and stir until onion and bacon are well mixed in with the sauerkraut. You are ready to fill peirogi pockets.
- 4. Pierogi Dough 3 lrg eggs 1 (8 ounce) container sour cream 3 cups all-purpose flour 1/3 teaspoon salt 1 teaspoon baking powder Note: If dough is too thick add a couple of tablespoon of cold water until you reach pie dough like texture. On flour prepared rolling surface , roll out 1/4 of dough at a time ... using a cutter/lid approx 3 1/2 in diameter cut out dough cicles (makes approx 24 pockets) ... fill center of circles with approx 1 heaping tablespoon of sauerkraut filling ... fold over circle and with a egg wash close pierogi pockets pressing down with fork all along open edges. Add approx 6 pierogi at a time to pot of boiling salted water, boil approx 5-7 minutes. Remove from water and drain. You can serve with melted butter just boiled "or" you can sautee drained pierogi in butter/margarine until slightly brown. ( I fry them with sliced thin onion circles ) Optional: Serve with a spoon of sour cream and sprinkled chives as garnish.
- 5. I also posted a mashed potato, bacon and onion pierogi filling.
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Mohammed Yagoub
[email protected]I can't wait to make these pierogi again!
Alisa Afton
[email protected]I'm going to try making these pierogi in a different shape next time.
Jared Ketcham
[email protected]I served these pierogi with sour cream and applesauce, and they were delicious!
Saqib Hussain
[email protected]These pierogi were a great way to use up some leftover sauerkraut.
Annette Altounian
[email protected]Overall, I thought these pierogi were very good. I would definitely make them again.
leela Flomo
[email protected]I'm going to try making these pierogi again, but I'll make some changes to the recipe.
Monica Perkins
[email protected]I'm not sure what I did wrong, but my pierogi didn't turn out as good as I hoped. The dough was too thick and the filling was bland.
fanele dlamini
[email protected]These pierogi were a bit time-consuming to make, but they were worth the effort.
Qamar S
[email protected]I'm a vegetarian, so I used tofu instead of bacon in the filling. The pierogi were still very tasty.
Gulab Gul
[email protected]I had some leftover mashed potatoes, so I used them instead of the boiled potatoes in the recipe. The pierogi turned out great!
Ekwaingen Deborah
[email protected]These pierogi were a bit too salty for my taste, but otherwise they were very good.
Meronisa Memon
[email protected]I made a few changes to the recipe, such as using chicken broth instead of water and adding some caraway seeds to the filling. The pierogi were still delicious, but I think I prefer the original recipe.
Ninjax 3rd
[email protected]I followed the recipe exactly and the pierogi turned out perfectly. They were golden brown and crispy on the outside and the filling was moist and flavorful.
UB DIPTO
[email protected]I made these pierogi for my family and they loved them! The dough was light and fluffy and the filling was savory and delicious.
sain munwar shah
[email protected]These pierogi were a hit at my party! Everyone raved about them and asked for the recipe.
Angelina John
[email protected]I'm not usually a fan of sauerkraut, but I decided to give these pierogi a try and I'm so glad I did! The flavors melded together perfectly and the bacon added a nice smoky flavor.
Naser Dautoski
[email protected]OMG! These pierogi were an absolute delight! The combination of sauerkraut, bacon, and onion was a flavor explosion in my mouth. I couldn't get enough of them.