Home Made Pierogies With Caramelized Onion
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 cup olive oil
- 1 cup warm water
- 1 beaten egg
- 1 (32 ounce) jar sauerkraut, well drained
- 2 large sweet onions, peeled and cut into half rings
- 3/4 cup butter, divided (1/2 Cup to brown the pierogies and 1/4 cup to brown the onion)
- 1/8 cup dry red wine
- In a large mixing bowl, combine the flour, salt and baking powder. Pour in the olive oil, warm water and beaten egg. Mix well with a fork or pastry blender. Knead the dough for about 5 minutes or until smooth and elastic. Form into a ball. Cover with a clean towel and let rest for 10 minutes.
- Divide dough into thirds and roll out onto floured surface to 1/8" thickness. With 3" cutter or glass, cut out circles.
- Fill each circle with a Tablespoon of sauerkraut. Fold over and seal edges with the tines of a fork dipped in flour.
- Fill a medium stockpot with water and add 1 Tbsp. salt. Bring to a boil and drop pierogies in (I like to work with 5 to 6 at a time). Let boil for two to three minutes. When pierogies float to the surface, remove with a slotted spoon and let drain on paper towels. If you plan on freezing them, place on a cookie sheet in a single layer and freeze for one hour. Remove from freezer and place in freezer containers or gallon freezer bags. These will keep for 6 to 9 months frozen and will need to be thawed for at least 30 minutes before browning.
- Melt 1/2 cup of butter in a large skillet over medium heat. Add pierogies and brown. Turn and brown the other side. Keep warm.
- Melt the 1/4 cup of butter in the skillet and add the onions.
- Saute, stirring occasionally, until the onions are browned and soft. Add the 1/8 cup of wine to deglaze the pan.
- Serve pierogies topped with caramelized onions. This recipe makes 30 pierogies.
allpurpose, salt, baking powder, olive oil, water, egg, sweet onions, butter, red wine
Taken from www.food.com/recipe/home-made-pierogies-with-caramelized-onion-529812 (may not work)