SAUERKRAUT PIEROGI RECIPE RECIPES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the potatoes in a large pot with water to cover over high heat. Bring to a boil and cook until the potatoes are tender. Remove from heat, drain, then combine with the milk and 6 tablespoons of butter, mash and set aside.
• Melt the remaining 2 tablespoons of the butter in a large skillet over medium high heat. Saute the bacon, onion and garlic in the butter for 5 to 10 minutes, or until the bacon is fully cooked.
• Cook the lasagna noodles according to package directions and cool under running water.
• Place 1/2 of the mashed potatoes into the bottom of a 9x13 inch baking dish. Top this with 1/3 of the cheese, followed by a layer of lasagna noodles. Repeat this with the remaining potatoes, another 1/3 of the cheese and a layer of noodles. Then arrange the bacon, onion and garlic over the noodles, then another layer of noodles, and finally top all with the remaining cheese. Season with salt and pepper to taste.
• Bake, uncovered, at 350 degrees F (175 degrees C) for 30 to 45 minutes, or until the cheese is melted and bubbly. Serve with sour cream and chopped fresh chives.

Steps:

• Chop the onion into small pieces and fry in olive oil.
• Chop the sauerkraut and squeeze out excess juice. In a pot, boil water and put the sauerkraut in. Grate the carrot and add to the pot.
• Cook for about 30 minutes until the cabbage becomes soft. Drain it well.
• Add the sauerkraut/carrot mix to the fried onion, combine and fry together for 10-15 minutes. Season with the right amount of salt and pepper. Set aside.
• Choose one of the dough recipes from here, or follow this basic recipe below.
• Sift the flour onto your work surface. Make a well, pour in a small amount of hot water.
• Knead quickly, gradually adding enough water for the dough to become soft and elastic. Don't add too much, because it might become too sticky.
• Divide the dough into four parts. Spread the first on a work surface sprinkled with flour. Roll into a thin piece of dough. Cut into circles using a round cutter (or a glass).
• Place a spoonful of sauerkraut filling in the middle of each circle. Fold dough over filling. Press edges together. 
• Continue until you're out of ingredients.
• Bring a pot of salted water to a boil, then reduce the heat slightly.
• Drop in a couple of dumplings. Cook for 5 to 6 minutes - until they start to float to the top.
• Collect pierogi with a slotted spoon. Serve with melted butter or other topping of choice.