Pierogi

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• 3 cups all-purpose flour
• 2 eggs
• 1 cup sour cream
• 1/2 teaspoon salt
• 16 ounces ground beef, browned
• 16 ounces sauerkraut (drained but not rinsed)
• sour cream, plus more for serving
• salt & pepper, to taste
• butter

Recipe

• 1 dough: in a large bowl, combine all ingredients and mix well; knead dough for 10 minutes.
• 2 dough will be sticky, use extra flour on surface to work the dough.
• 3 roll to a thickness of about 1/16" - about as thick as a dime. cut out circles in desired size (the diameter of a coffee mug is good).
• 4 filling: use equal amounts of browned ground beef and sauerkraut - *aprroximately* 16 oz. each, just needs to be equal. then use enough sour cream to hold mixture together. stir in salt and pepper to taste.
• 5 assemble: place about 1 tbsp filling on one side of each circle of dough. fold dough over filling and pinch or press edges together with tines of fork - be careful not to puncture dough!
• 6 boil: in a very large stockpot, bring salted water to a rapid boil. drop pierogi in - several at a time - and boil until the they float to surface.
• 7 cook time depends on size of pierogi but shouldn't be longer than 12 minutes but as little as 5 minutes.
• 8 continue until all are cooked, then drain and cover with butter. add more salt & pepper to taste and serve with sour cream, if desired.