Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup hot water
- 1/4 cup sour cream
- 1 egg
- 1 tablespoon olive oil
- 1 cup sauerkraut, drained and chopped
- 1/2 cup diced onion
- 2 tablespoons butter
- Salt and pepper to taste
Special equipment needed:
- Rolling pin
- Pierogi mold or cookie cutter
- Large pot for boiling pierogi
Step-by-step instructions:
1. In a large mixing bowl, combine flour and salt.
2. In a separate bowl, whisk together hot water, sour cream, egg, and olive oil.
3. Gradually pour the wet mixture into the flour mixture, stirring until a dough forms.
4. Knead the dough on a floured surface for 5-7 minutes, then cover and let rest for 30 minutes.
5. In a skillet, sauté sauerkraut and onion in butter until tender. Season with salt and pepper to taste.
6. Roll out the dough on a floured surface to 1/8 inch thickness.
7. Use a pierogi mold or cookie cutter to cut out circles of dough.
8. Spoon a small amount of sauerkraut mixture onto each circle of dough.
9. Fold the dough over and press the edges together to seal.
10. Bring a large pot of salted water to a boil.
11. Add pierogi to the pot and cook for 3-5 minutes or until they float to the surface.
12. Remove pierogi from the pot with a slotted spoon and place on a plate.
13. Serve hot with additional sautéed onions and sour cream.
Time:
Preparation time: 45 minutes
Cooking time: 10 minutes
5. Temperature:
Boiling water
Serving size:
Makes 24 pierogi
Nutritional information:
Calories: 80
Fat: 3g
Carbohydrates: 11g
Protein: 2g
Sodium: 100mg
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version.
- Greek yogurt can be used instead of sour cream.
Variations:
- Add cooked and crumbled bacon to the sauerkraut mixture for a smoky flavor.
- Use mashed potatoes instead of sauerkraut for a traditional pierogi filling.
- Add shredded cheddar cheese to the sauerkraut mixture for a cheesy twist.
Tips and tricks:
- Make sure to seal the pierogi edges well to prevent filling from leaking out during boiling.
- Dust the pierogi with flour before placing them on a plate to prevent sticking.
Storage instructions:
- Store leftover pierogi in an airtight container in the refrigerator for up to 3 days.
- Pierogi can also be frozen for up to 3 months.
Reheating instructions:
- To reheat pierogi, boil them in salted water for 2-3 minutes or until heated through.
- Pierogi can also be pan-fried in butter until crispy.
Presentation ideas:
- Serve pierogi on a platter with a dollop of sour cream and a sprinkle of chopped fresh parsley.
Garnishes:
- Chopped fresh parsley
- Sautéed onions
- Sour cream
Pairings:
- Serve with a side of roasted vegetables or a green salad.
Suggested side dishes:
- Roasted Brussels sprouts
- Green salad with vinaigrette dressing
- Steamed broccoli
Troubleshooting advice:
- If the dough is too dry, add a little more hot water.
- If the dough is too sticky, add a little more flour.
Food safety advice:
- Make sure to cook pierogi thoroughly to prevent foodborne illness.
Food history:
- Pierogi originated in Poland and are a popular dish in Eastern European cuisine.
Flavor profiles:
- Tangy sauerkraut filling with a soft and chewy dough.
Serving suggestions:
- Serve pierogi as a main dish or as an appetizer.
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Region: Polish