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Pierogi z Kapusta, Kwaszona




Source of Recipe


Internet


Recipe Introduction


Sauerkraut Dumplings


List of Ingredients




Dough:
3 cups sifted flour
1/2 teaspoon salt
1 egg, beaten
1/2 to 3/4 cup cold water

Sauerkraut filling:
1 large onion, sliced
Bacon fat or cooking oil
1 lb. sauerkraut, drained



Recipe



For the dough, sift flour with salt. Combine beaten egg with water and add to the flour mixture. Blend with a wet fork to form a dough. Knead on a floured surface about 10 min. Cover dough with a bowl, and let it stand for half an hour. Roll dough 1/8 in. thick. Cut into 3 in. dia. circles.

Prepare the filling by cooking onion in bacon fat or cooking oil until tender. Stir in sauerkraut. Place about 1 tablespoon of filling on each circle. Fold circles in half and pinch edges to seal. Let stand 5 to 7 min. Cook in boiling water 5 to 7 min. Brown in bacon fat or cooking oil in a frying pan. If extra filling remains after the dumplings are filled, heat it in the frying pan when browning the dumplings and serve it on the side. Makes about two dozen.