Polish Dumpling (Pierogi)

Polish Dumpling (Pierogi)
Polish Dumpling (Pierogi)
Ingredients
For the Caramelized Onions:
  • 4tablespoons butter
  • 2large onionshalved and sliced thin
  • a/n coarse salt
For the Filling:
  • 3cups sauerkraut
  • 1/4cup onionsfrom the sliced onion
  • 1/4 cup bacon fat
  • 1/4 cup sour cream
  • a/n coarse salt
  • a/n black pepper
For the Pierogi Dough:
  • 2cups flourplus extra for the work surface
  • 1/2teaspoon coarse salt
  • 1large egg
  • 1/2cup sour cream
  • 1/4cup butter
For Serving:
  • a/n sour creamfor serving
  • 4ounces baconchopped and cooked, for serving
Yield:
Instructions
For the Caramelized Onions:
  1. Measure out 1/4 cup of the onions from your sliced onion and chop them fine. Reserve them for the filling.
  2. Melt the butter in a 12-inch nonstick skillet over medium heat.
  3. Add the remaining sliced onion and 1/4 teaspoon salt and cook until very soft and well browned, 15 to 20 minutes.
  4. Cover the pan of caramelized onions to keep warm. Or hold in warmer
For the Filling:
  1. Rinse the sauerkraut well in warm water, squeeze dry, and chop very fine.
  2. Cook the 1/4 cup onion in the fat until tender.
  3. Add the sauerkraut and sour cream.
  4. Season to taste with salt and pepper.
  5. Cook over low heat for 15 minutes or until sauerkraut is tender and the flavors blend.
  6. Do not over cook.
  7. Chill thoroughly.
For the Pierogi Dough:
  1. Mix together the flour and salt.
  2. Add the egg to the flour and combine.
  3. Work in the sour cream and soft butter until the dough comes together in a slightly rough, slightly sticky ball.
  4. Using just your fingertips, knead and fold the dough without adding additional flour until the dough becomes less sticky but still quite moist.
  5. Wrap the dough well in plastic wrap and refrigerate for 30 minutes.
Make the Pierogis
  1. Dust a sheet pan liberally with flour; set aside.
  2. Divide the dough into 2 even pieces and cover with plastic wrap.
  3. Working with 1 piece of dough at a time, unwrap the dough and roll out on a lightly floured work surface into a 15-inch circle, about 1/8 inch thick.
  4. Using a 3-inch round cutter, cut out as many rounds as possible.
  5. Fill, shape, and crimp the pierogi. First, using your fingers, dip them into a water and moisten the outside edges of each round. Then take 1 1/2 tablespoons of filling and place in center of pierogi round. Crimp the edges together and transfer to the prepared baking sheet and cover with a damp kitchen towel.
  6. Repeat with the remaining dough rounds.
  7. (The towel-covered baking sheet of pierogi can be wrapped with plastic wrap and refrigerated for up to 4 hours. The pierogi can also be frozen for up to 1 month; when completely frozen, the pierogi can be transferred to a zipper-lock bag to save space in the freezer. Do not thaw before boiling.)
Cook the Pierogis:
  1. Bring 4 quarts of water to a boil in a large pot.
  2. Add 2 tablespoons of salt and half the pierogi.
  3. Cook, stirring often, until the edges feel al dente, 5 to 6 minutes (8 to 10 minutes if frozen).
  4. Using a wire spider or slotted spoon, transfer the pierogi to a colander and set aside.
  5. Return the water to a boil and cook the remaining pierogi.
  6. While the second batch of dumplings is boiling, melt 2 tablespoons of the butter in a 12-inch nonstick skillet over medium-high heat.
  7. Add the first batch of boiled and drained pierogi and sauté until golden on both sides, 1 to 2 minutes per side.
  8. Transfer the browned pierogi to a platter and cover to keep warm.
  9. Drain and sauté the remaining pierogi using the remaining 2 tablespoons butter.
  10. Sprinkle the caramelized onions over the top and serve with sour cream.