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.
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
- 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.
- 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.
- 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.
- 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