Cheesy Sauerkraut Pierogi

Description

Recipe by Living the Gourmet 

Serves: 24

Prep time: 15

Cook time: 20

Pierogies are a simple delight that the entire family can enjoy.

Ingredients
2 c AP flour
2 tsp salt
1⁄2 c sour cream or plain yogurt
1 large egg
4 tbsp butter
4 small russet potatoes peeled and boiled
4 sweet sausage links
1 c cheddar cheese shredded
3 clv minced garlic
1 tsp pepper
1 large Vidalia onion
4 bacon strips
sour cream
chives
Instructions

For the Pierogi Dough:

1. In the bowl of a food processor, pulse together ingredients for the dough until it is slightly sticky and tacky. Turn out onto a lightly floured surface and knead until smooth. Shape in disk and wrap in clingfilm. Refrigerate until ready to use.

For the Filling & Making of Pierogis:

2. In a large bowl, mash potatoes. Set aside.

3. In a fry pan, sauté the sausage with the minced garlic until fully cooked. Add in sauerkraut, peas, salt and pepper. Continue cooking for about 5 minutes. Remove from the heat and add to the mashed potatoes along with the shredded cheese. Mix until fully incorporated.

4. Once ready, turn the dough out on a lightly floured surface. Roll out until ¼-inch thick and use a 3-inch round glass or pastry cutter to cut out the rounds for the pierogi.

5. Fill with about 1 teaspoon of filling and fold into a halfmoon shape. Gently but firmly seal the pierogi by pinching and squeezing the edges together. Continue with remaining dough and filling.

6. Bring a large pot of water to a boil and add the pierogi no more than 6 or so at a time. You do not want to overcrowd them. Once the pierogi float to the top, they are done. Carefully drain them and place on a nonstick baking sheet until ready to fry.

7. In a large pan, with a drizzle of olive oil, give the pierogis a quick fry on each side, until golden and a little crispy.

For Serving:

8. In a fry pan, sauté a sweet onion until caramelized. Season with a pinch of salt and pepper. Once translucent and golden, set aside.

9. In the same fry pan, cook the bacon strips. Drain on a paper towel lined plate.

10. Once ready to serve, plate the pierogi with sautéed onions. Crumble the bacon strips on top along with the chives and a bowl of sour cream for dipping on the side.