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.
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
- 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.
- 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.
- 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.
- 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.
- 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