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1.
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This is the fun part.
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Making the dough.
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In a big mixing bowl, combine all purpose flour, eggs, salt, and 1.5 cups of water.
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Mix it with your hands or a spatula.
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We want to make a dry, thick dough.
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So adjust your water and flour amount as you go.
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Add in more water if it is not combining, or more flour if it is too wet.
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2.
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With some flour on the table, we want to aerate it.
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Well, at least that is the technical term B. was telling me.
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We want to introduce air into the dough, so we need to knead and fold it over, repeat and repeat until it gets tight and firm.
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If you poke your finger into it, it should have enough elastic to bounce back.
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3.
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Cut the dough into 4 equal portions, wrap it up with parchment paper, and let it rest in the fridge for about 20 minutes.
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4.
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Meanwhile, prepare the filling.
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In a cast iron skillet (or a regular pan) over medium heat, saute bacon until crispy.
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B. wanted me to remind yall how important it is to properly drain the sauerkraut.
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He separates them into a different batches and squeezes them into balls with his hands until they are pretty dry.
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Soggy sauerkraut will make soggy fillings, leading to soggy pierogis of course.
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Add the sauerkraut into the pan with the bacon, and cook until it is completely dry and brown.
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Leave any remaining grease in the skillet when you are doneyoull use it later.
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5.
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Retrieve your dough from the fridge.
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It should be nice and rested and soft to the touch.
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With a little extra flour on your working station, roll them out into pasta thin sheets.
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Cut them into rounds with the help of a coffee mug or can.
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6.
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Use a tablespoon-full of filling in each pierogi.
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Place the filling in the middle of the dough, dip your finger into a bit of water and wet the edges of the dough.
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Pick up the bottom half of the dough and fold it over forming a half moon shape.
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Press gently on the edges to seal.
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Then use a fork to press down on the edges.
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7.
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Bring a large pot of water to a boil.
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Separate them into batches of 8 to 10 each time.
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Dont overcrowd them!
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Boil each batch for about 20 minutes.
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Then drain and ladle them directly into the greased skillet over medium heat.
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Cook until they are crispy on both sides.
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By cooking them over medium heat, it takes a little longer, but it dries them out better and gives you a crunchier pierogi.
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B. said the best way to store them is to boil them first, then store them in the fridge or freezer.
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Leave the frying part until you are ready to eat them, that way they store better and longer!
