Sauerkraut Perogies
Ingredients
- For the dough
- 500 grams Pastry flour
- 400 milliliters lukewarm milk
- 30 grams Yeast
- 1 Tbsp vegetable oil
- 2 egg yolks
- 1 Tbsp sugar
- 1 pinch salt
- Filling
- 1 kilogram Sauerkraut
- 2 onions
- 2 Tbsps vegetable oil
- 2 eggs
- salt
- freshly ground peppers
Preparation steps
Dissolve yeast in 50 ml (approximately 1/5 cup) milk. Knead with flour, oil, egg yolks, sugar and salt to form a smooth dough. The dough should come off the edge of the bowl, Add more milk as needed. Let rest in a warm place for about 30 minutes.
Drip dry and chop sauerkraut. Peel and mince onions. Heat oil in a pan and saute onions. Add sauerkraut and simmer for 5 minutes. Remove from heat and let cool to room temperature.
Knead dough again and roll out to about 1-2 mm (approximately .04 inches) thick. Cut out squares about 12x12 cm (approximately 4 3/4 inch) and put the sauerkraut mixture on each square. Brush edges with beaten egg fold over to create rectangle-shaped perogies. Place on a tray lined with parchment paper and bake in an oven preheated to 200°C (approximately 400°F) for about 25-30 minutes, until golden brown. Remove and serve hot.
