HOMEMADE SAUERKRAUT PEIROGI RECIPE

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     As you all may have figured out, I have ancestors from Poland, Germany, and Italy. With that being said, we have a peirogi recipe that has been passed down from my mother's side of the family and is a Christmas eve tradition. We usually eat these small stuffed goodies with Kielbasa and a soup of some sort. This year we are eating it with some homemade potato soup. The recipe is as follows:

Ingredients:

Dough:

• 2 cups flour
• 1/4 cup sour cream
• 1tsp salt
• Dash of onion powder
• 1 egg
• 1/3 cup water (you may need more; check the consistency).

The dough should be a little softer, but not sticky. You want to be able to roll it out without it sticking to your rolling pin. 

Filling:

• 1/3 cup brown sugar
• 1 can sauerkraut
• 4 slices of cooked bacon
• 1 tsp salt
• 1 tbs butter
• 1/4 cup water

1. Rinse sauerkraut in a strainer with small holes so it doesn't slip through. 
2. Place all ingredients in a pot on medium low until for 15 minutes.
3. Turn the stove down to low and let ingredients marinate for at least 1 hour then turn off.

Directions:

1. Turn on a large pot of boiling water (add salt & oil so they don't stick). 
2. Mix flour, salt, and onion powder.
3. In a separate bowl mix sour cream, egg, and water.
4. Add dry ingredients to wet ingredients.
5. Knead dough and roll out 1/4 inch thick 
6. Use a glass or circle cookie cutter to cut the dough 
7. Place a small portion of the sauerkraut filling in the middle of the circle cut dough.
8. Seal the peirogi by pressing down with a fork on the edges.
9. Place sealed peirogi in boiling water for about 5-7 minutes or until they float and look cooked.
10. Saute cooked peirogi in a pan with butter and onions until golden brown.