**Follow me on Instagram**
As you all may have figured out, I have ancestors from Poland, Germany, and Italy. With that being said, we have a peirogi recipe that has been passed down from my mother’s side of the family and is a Christmas eve tradition. We usually eat these small stuffed goodies with Kielbasa and a soup of some sort. This year we are eating it with some homemade potato soup. The recipe is as follows:
- 2 cups flour
- 1/4 cup sour cream
- 1tsp salt
- Dash of onion powder
- 1 egg
- 1/3 cup water (you may need more; check the consistency).
The dough should be a little softer, but not sticky. You want to be able to roll it out without it sticking to your rolling pin.
- 1/3 cup brown sugar
- 1 can sauerkraut
- 4 slices of cooked bacon
- 1 tsp salt
- 1 tbs butter
- 1/4 cup water
- Rinse sauerkraut in a strainer with small holes so it doesn’t slip through.
- Place all ingredients in a pot on medium low until for 15 minutes.
- Turn the stove down to low and let ingredients marinate for at least 1 hour then turn off.
- Turn on a large pot of boiling water (add salt & oil so they don’t stick).
- Mix flour, salt, and onion powder.
- In a separate bowl mix sour cream, egg, and water.
- Add dry ingredients to wet ingredients.
- Knead dough and roll out 1/4 inch thick
- Use a glass or circle cookie cutter to cut the dough
- Place a small portion of the sauerkraut filling in the middle of the circle cut dough.
- Seal the peirogi by pressing down with a fork on the edges.
- Place sealed peirogi in boiling water for about 5-7 minutes or until they float and look cooked.
- Saute cooked peirogi in a pan with butter and onions until golden brown.