A slightly sour, but delicious alternative to potato filled pierogis!
Tools you'll need:
All as listed in the pasta dough recipe
A medium sauce pot
Strainer/colander
Ingredients:
All as listed in the pasta dough recipe
1 large jar of sauerkraut, undrained
1 Tbs butter
Salt and pepper to taste
I've even put in a pinch of sugar before
Instructions:
Place ingredients in a sauce pot and let simmer for a couple hours. Drain into a colander or strainer. Using your hands, squeeze out as much of the liquid as you can from the sauerkraut before filling the pierogis. If there is too much liquid, it will cause the pierogis to break in the boiling water. You may find also chopping up the sauerkraut is helpful depending on how long the strands are.
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