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Carolina Kitchen: Sauerkraut & Bacon Pierogies

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by Asheville Kitchen, Chef Brian Ross

Pierogis dough

Ingredients

  • Makes 2 pounds of dough approximately 50 pierogis
  • 4 cups flour (520 grams/18 ounces)
  • 2 eggs
  • 2 tablespoons plain oil
  • 1 teaspoon salt
  • 1 cup water room temperature

Instructions

  1. Mix the water, eggs, oil and salt.
  2. Place the flour in a large bowl then add the liquid all at once then with a fork, mix the dough, bringing the flower in and folding with the fork.
  3. Turn out the dough and using a little flour for dusting, knead the dough until it is smooth and elastic. Wrap in plastic and let rest 15 minutes.
  4. Roll the dough to about 1/4 inch thick and cut out 3 inch circles.
  5. Place about a tablespoon of filling in each, then with the dough in your hand, use your fingers to stretch the dough over and then pinch to seal.
  6. Boil in salted water and serve with melted butter.
  7. Or crisp the pierogis in a little oil then add fresh melted butter and onions.

Sauerkraut & bacon filling

Ingredients

  • 9 ounces bacon
  • 10 ounces drained sauerkraut

Instructions

  1. Render the bacon and discard half the fat.
  2. Add the sauerkraut and let sit until needed.
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