Pierogi III Best Family Recipes

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Pierogi III

"This is an vintage Czechoslovakian recipe. It has currently come to be available in supermarkets, but this recipe beats them all. Top cooked pierogi with sauteed onions and melted butter. These can also be frozen between layers of waxed paper and boiled for 10 mins. Try exchange fillings of prunes or mashed potatoes."

Ingredients :

2 slices bacon
1 (20 ounce) can sauerkraut, tired and rinsed
1 teaspoon onion powder
3 tablespoons bacon grease
3 eggs
1/four cup half of-and-half of cream
1/2 teaspoon salt
three/four cup milk
1/4 cup butter, softened
five half of cups all-reason flour
1/four cup butter, melted
1 egg, overwhelmed

Instructions :

Prep : 1H	Cook : 30M	Ready in : 1H5M

Place bacon in a big, deep skillet. Cook over medium high warmness till frivolously brown. Drain, booking bacon grease, fall apart and set apart.
In medium bowl, combine sauerkraut, onion powder, crumbled bacon and bacon grease. Stir properly; set aside.
In massive bowl, beat together three eggs, half of-and-half, salt, milk and 1/four cup butter with electric mixer. Stir in flour to form a soft dough. Cover and permit relaxation five minutes in a warm vicinity. Grease palms and dough with butter, and knead on a floured floor 10 mins. Divide dough into 4 sections, and grease each with butter to prevent drying out.
Melt closing 1/4 cup butter; beat remaining egg, integrate egg and butter, and set apart. Roll out a phase of dough to a thickness of one/eight inch. Cut out 4 inch circles with round cutter or glass. Place one tablespoon sauerkraut filling in the center of each circle, brush the edges of the circle with the butter and egg mixture, fold in half and press edges together to seal. Repeat with closing sections of dough.
Bring a large pot of water to a boil. Cook pierogi for 5 mins, or till they waft to the pinnacle.

Notes :

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