Pierogi

Directions

1. 1
   Note: Make the fillings the day before because it is best to work with at room temperature.
2. 2
   For the potato filling: Fry the bacon and remove from the pan.
3. 3
   Dice the onion and saute it in the bacon grease until translucent.
4. 4
   Add the bacon and onion to the mashed potato.
5. 5
   Salt and pepper to taste.
6. 6
   Let cool.
7. 7
   For the sauerkraut filling: Fry the bacon and remove from the pan.
8. 8
   Saute the onion in the bacon grease until translucent and then add the mushroom until liquid reduces.
9. 9
   Add the bacon, onion and mushroom to the drained and rinsed sauerkraut.
10. 10
    Add pepper to taste.
11. 11
    Saute the sauerkraut mixture for 5-8 minutes.
12. 12
    Let cool and drain.
13. 13
    For the Dough: The base of the dough is mashed potato.
14. 14
    DO NOT add any butter or milk to this mashed potato.
15. 15
    Add to the mashed potato the flour, softened butter, egg yolks, salt, sour cream and water.
16. 16
    Note: As you combine all the ingredients together for the dough, make sure to add the water slowly (you may not use all of it).
17. 17
    It should still be slightly tacky.
18. 18
    Roll out half of the dough onto a floured surface about 1/8 inch thick and cut into circles that are about 3 1/2 inches in diameter.
19. 19
    I use a glass for this.
20. 20
    Place a spoonful of either filling on one half of each piece of dough.
21. 21
    Fold over the dough and press the edges together.
22. 22
    If the dough wont seal, put some water on the edge and pinch it together.
23. 23
    You must make sure they are sealed tightly or they will come apart when you boil them.
24. 24
    Place the completed/stuffed pierogis into salted boiling water.
25. 25
    I use a large pot and add 10 of them at a time making sure you dont crowd the pot.
26. 26
    Cook for about 5 minutes or until they float.
27. 27
    Remove from the pot with a slotted spoon.
28. 28
    In a pan melt some butter (or I like to use bacon grease) with a little onion and sauerkraut.
29. 29
    Saute.
30. 30
    In a seperate pan melt some butter (or bacon grease) and brown the pierogi so that they get nice and crisp.
31. 31
    Serve with sour cream.