Ingredients and Weight:
- 2 lbs russet potatoes, peeled and quartered
- 1 large yellow onion, diced
- 1 lb sauerkraut, rinsed and drained
- 1/2 cup heavy cream
- 1/4 cup unsalted butter, melted
- Salt and pepper to taste
- For the dough:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 egg
Preparation Time:
45 minutes
Cooking Time:
20 minutes
Difficulty Level:
3
Preparation Method Steps:
- Prepare the potato filling: Boil potatoes in salted water until tender. Mash potatoes and season with salt and pepper.
- Sauté the onion: Sauté onion in butter until translucent.
- Add the sauerkraut: Stir in sauerkraut and cook for 5 minutes.
- Thicken the filling: Add heavy cream and cook until thickened.
- Make the dough: Whisk together flour and salt in a large bowl. In a separate bowl, whisk together the egg and water. Gradually add the wet ingredients to the dry ingredients while mixing with a fork. Knead the dough until smooth and elastic.
- Roll out the dough: Divide the dough into 8 pieces and roll each piece into a thin circle.
- Fill and shape the pierogies: Place 2-3 tablespoons of filling in the center of each circle. Fold the dough over the filling and seal the edges using a fork.
- Cook the pierogies: Bring a large pot of salted water to a boil. Add pierogies and cook for 5-7 minutes, or until they float to the surface.
- Serve: Remove pierogies from water and serve with melted butter or sour cream.
Nutritional Information:
- Calories: 250 per serving
- Fat: 10g
- Carbohydrates: 40g
- Protein: 15g
Dish Characteristics:
- Savory and comforting
- Rich and satisfying
- Perfect for a winter meal
User Comments:
- "These pierogies are amazing! The filling is so flavorful and the dough is cooked to perfection."
- "I love the combination of potatoes, sauerkraut, and onion."
- "These pierogies are perfect for a crowd. I always make them for my family gatherings."
Special Precautions and Tips:
- Do not overcook the potatoes, as they will become mushy.
- Be careful not to overfill the pierogies, as they may burst during cooking.
- Pierogies can be frozen for up to 2 months. To reheat, simply boil them in salted water for 2-3 minutes.
