Franconian Sauerkraut And Bacon Pierogi

Franconian Sauerkraut and Bacon Pierogi is a traditional dish from the Franconian region of Germany. These delicious dumplings are filled with a savory mixture of sauerkraut and bacon, creating a perfect blend of flavors.

Franconian Sauerkraut And Bacon Pierogi

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup sour cream
  • 1 cup sauerkraut, drained and chopped
  • 6 slices bacon, cooked and crumbled
  • 1/2 cup onion, finely chopped
  • 2 tablespoons butter

Instructions

  1. In a large bowl, mix the flour and salt. Make a well in the center and add the egg and sour cream. Mix until a dough forms, then knead until smooth. Cover and let rest for 30 minutes.
  2. In a skillet, sauté the onion in butter until softened. Add the sauerkraut and bacon, cooking for 5 minutes. Remove from heat and let cool.
  3. Roll out the dough on a floured surface and cut into circles. Place a spoonful of the sauerkraut mixture in the center of each circle. Fold the dough over the filling and press the edges to seal.
  4. Boil the pierogi in salted water for 5-7 minutes, or until they float to the surface. Drain and serve hot.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
20 minutes
Total time:
50 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
45g
Protein
10g
Fat
15g

Supplies

Large bowl Skillet Rolling pin Pot

Tools

Knife Spoon

Serving suggestions

Serve the Franconian Sauerkraut and Bacon Pierogi with a dollop of sour cream and a sprinkle of fresh parsley.

Tips & tricks

For a time-saving option, use store-bought pierogi dough instead of making it from scratch.

Cost

$10