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1
Note: Make the fillings the day before because it is best to work with at room temperature.
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2
For the potato filling: Fry the bacon and remove from the pan.
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3
Dice the onion and saute it in the bacon grease until translucent.
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4
Add the bacon and onion to the mashed potato.
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5
Salt and pepper to taste.
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6
Let cool.
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7
For the sauerkraut filling: Fry the bacon and remove from the pan.
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8
Saute the onion in the bacon grease until translucent and then add the mushroom until liquid reduces.
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9
Add the bacon, onion and mushroom to the drained and rinsed sauerkraut.
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10
Add pepper to taste.
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11
Saute the sauerkraut mixture for 5-8 minutes.
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12
Let cool and drain.
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13
For the Dough: The base of the dough is mashed potato.
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14
DO NOT add any butter or milk to this mashed potato.
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15
Add to the mashed potato the flour, softened butter, egg yolks, salt, sour cream and water.
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16
Note: As you combine all the ingredients together for the dough, make sure to add the water slowly (you may not use all of it).
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17
It should still be slightly tacky.
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18
Roll out half of the dough onto a floured surface about 1/8 inch thick and cut into circles that are about 3 1/2 inches in diameter.
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19
I use a glass for this.
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20
Place a spoonful of either filling on one half of each piece of dough.
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21
Fold over the dough and press the edges together.
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22
If the dough wont seal, put some water on the edge and pinch it together.
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23
You must make sure they are sealed tightly or they will come apart when you boil them.
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24
Place the completed/stuffed pierogis into salted boiling water.
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25
I use a large pot and add 10 of them at a time making sure you dont crowd the pot.
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26
Cook for about 5 minutes or until they float.
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27
Remove from the pot with a slotted spoon.
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28
In a pan melt some butter (or I like to use bacon grease) with a little onion and sauerkraut.
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29
Saute.
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30
In a seperate pan melt some butter (or bacon grease) and brown the pierogi so that they get nice and crisp.
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31
Serve with sour cream.
