John Myers
Ingredients for 4 servings:
- 2 medium-sized onions, diced
- 100 g diced ham
- 2 tbsp rapeseed oil
- 2 tbsp tomato paste, 3-fold concentrated
- 500 g sauerkraut, fresh, shredded
- 1 tsp sugar
- 1 ½ tsp salt
- ¼ tsp white pepper from the mill
- 400 g potatoes, peeled
- 120 g instant flour
- 2 m.-sized eggs
Instructions
Working time approx. 35 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 35 minutes
Heat the oil in a pan, fry the ham cubes until crispy, add the onion and fry, add the tomato paste and fry. Add the sauerkraut, season with sugar, 0.5 tsp salt and pepper, cover and simmer over low heat, stirring occasionally, for about 30 minutes, then let cool. Cook the potatoes in water with 0.5 tsp salt for about 20 minutes until tender, drain well, press through a potato ricer while still hot, also let cool, then mix with flour, 1 egg and 0.5 tsp salt and let rest for about 10 minutes. Roll out the potato dough on a well-floured work surface and cut out 10-12 circles with a diameter of 11-12 cm. Add some of the sauerkraut mixture to the mixture, fold it into half-moons and carefully press the edges together. Place the potato parcels on a baking sheet lined with parchment paper, beat the remaining egg, and brush the pierogi with it. Bake in a preheated oven at 180°C (top/bottom heat) for approximately 25-30 minutes until golden brown. Serve with a sour cream dip.
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