John Myers
Pierogi with Sauerkraut and Potato Filling
The perfect pierogi with sauerkraut and potato filling recipe with a picture and simple step-by-step instructions.
- 2 Cup Wheat flour 550
- 0,5 Cup Lukewarm water
- 0,25 Cup Rapeseed oil
- 1 tsp Salt
- Filling:
- 250 g Floury potatoes
- 100 g Fresh sauerkraut
- 100 g Smoked tofu
- 150 ml Vegetable broth
- 2 Bay leaves
- 3 tsp Agave syrup
- Some oil
- Possibly onions
- Knead the ingredients for the dough until it is smooth. Then put in the refrigerator for 30 minutes.
- Peel and dice the potatoes and cook them in a little salted water until soft.
- Finely dice the smoked tofu and fry in a little oil in a saucepan until crispy. Add the sauerkraut and fry briefly. Pour in the stock, add the bay leaf and agave syrup and let the cabbage stew for approx. 20 minutes.
- Mash the potatoes, remove the bay leaves from the cabbage. Drain the cabbage a little in a colander. Mix the mashed potatoes and sauerkraut and let them cool in a cool place while you roll out the dough.
- For this you should roll out the dough in portions, then you better get it thin.
- Cut out circles with a glass and cover with a teaspoon of the filling. Place the second circle on top (or fold over, depending on the diameter, with larger dough slices the more filling) and press the edges together with a fork.
- Bring the water to the boil and let the Pierogi simmer gently (2-3 minutes) Take out and fry in a little oil with a few onions if you like.
Facebook Comments