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Add a photoServings: 1
Ingredients
- STUFFING
- 1 lrg Can sauerkraut,, liquid removed And rinsed
- 1 sm To md. head cabbage,shredded
- 3 x Onions, minced
- 4 Tbsp. Margarine Grnd pepper to taste
- 1/4 c. Water DOUGH
- 3 c. Flour
- 1 c. Lukewarm water
- 1 lrg Egg, beaten
Directions
- STUFFING: Chop or possibly grind fresh raw cabbage and onions in 1/4 c. water in blender; drain well. Add in cabbage, onion, pepper and sauerkraut to margarine and fry till cabbage and onions are soft and mix turns light brown. Let cold and chill overnight. Make pierogi the next day.
- DOUGH: In a large mixing bowl, measure flour and make a "well". Add in egg which has been beaten in the lukewarm water. Mix all ingredients and knead into a soft pliable dough. Add in a little more flour if necessary. Roll thin on cutting board and cut "rounds" of dough with a glass or possibly cookie cutter (approximately 3" in diameter). Place a little cabbage filling in each circle and fold over. Healthy pinch edges of dough tightly (very tightly).
- TO COOK: Drop filled pierogi into boiling, salted water and let boil for about 5 min (till the pierogi come to the top). Gently remove and place in small amount of margarine in frying pan. Fry till lightly brown, making sure pierogi is soft, not crisp.
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