PEROGIE RECIPE RECIPES

Steps:

• FOR THE SAUERKRAUT FILLING: Note: You can fry your onions and bacon ahead of time.
• I bought the type of sauerkraut that you find in a jar, so first drain it and then rinse the sauerkraut well in warm water, squeeze it dry, and chop it up finely.
• Cook the onion or shallot in fat or shortening until tender and the flavors are blended.
• Add the sour cream to the sauerkraut, season with salt and pepper.
• Cook in a saucepan on low for 15 minutes until the sauerkraut is tender. Do not over cook this!
• Chill in the fridge until cold and then fill the perogies.
• FOR THE PEROGIES
• Put the flour, butter and salt into the food processor with the lid on and turn on the machine. Put the water through the feeding tube in a stream. Let this process until a ball of dough is formed. Let the dough sit for a half hour and it will be easier to work with. I put mine in a plastic bag on the counter.
• Once the dough has set and the sauerkraut is chilled roll out the dough and use a 4" round cookie cutter to cut out your perogies. Fill each being careful not to get any on the edges. Seal shut tightly.
• Place the perogies on a floured surface so they won't stick. Cover with a tea towel.
• Drop the perogies into a large pot of boiling water. When they float up to the surface they are done. Don't put too many in the pot at once, maybe 6 at the most, otherwise this will cool your water down too much.
• Melt some butter and put it into the bottom of an oven proof dish and add your first layer of perogies I use a 9x13" casserole dish. I layer the perogies with fried bacon and onions and more butter. These stick easily so make sure you have enough butter on them.
• Place in the oven and keep warm until you're ready to eat. I love a dollop of sour cream on the side.
• Enjoy!