Sauerkraut And Bacon Pierogi

Sauerkraut and Bacon Pierogi is a traditional dish from Hessian cuisine that combines the savory flavors of sauerkraut and bacon in a delicious dumpling.

Sauerkraut And Bacon Pierogi

Ingredients

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

Instructions

  1. In a large bowl, combine the flour and salt. Make a well in the center and add the egg and water. Mix until a dough forms. Knead the dough on a floured surface until smooth. Cover and let rest for 15 minutes.
  2. In a skillet, melt the butter over medium heat. Add the chopped onion and sauté until softened. Add the chopped sauerkraut and crumbled bacon. Cook for 5-7 minutes, stirring occasionally. Season with salt and pepper to taste. Remove from heat and let cool.
  3. Roll out the dough on a floured surface and cut out circles using a cookie cutter or a glass. Place a spoonful of the sauerkraut and bacon mixture in the center of each circle. Fold the dough over the filling and press the edges to seal.
  4. In a large pot of boiling salted water, cook the pierogi in batches for 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and drain.
  5. Serve the pierogi hot with a dollop of sour cream or a sprinkle of crispy bacon on top.

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
12g
Fat
15g

Supplies

Large bowl Skillet Rolling pin Cookie cutter or glass Slotted spoon

Tools

Cutting board Knife Measuring cups and spoons

Serving suggestions

Sauerkraut and Bacon Pierogi pairs well with a side of tangy coleslaw and a cold German beer.

Tips & tricks

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

Cost

$10