2 cups of flour
? cup of warm water
1 tablespoon of vegetable oil
? teaspoon of salt
1 14.5 OZ can of sauerkraut
3 slices of bacon
? cup of diced onions
2 tablespoons of butter
Coat an empty bowl with cooking spray. Add the water, egg, and vegetable oil, and stir. Mix in the flour and salt until you make a dough. Take the dough out of the bowl and knead it on a table coated with flour until it is smooth and not too sticky. Roll the dough into a ball, place it under plastic wrap, and let it sit for 30 minutes.
While the dough is sitting, prepare the filling. Cut the bacon into small squares and place into a medium sized pan. On medium-low heat, cook the bacon until light brown. Add the onions and butter. Once the butter melts, drain the sauerkraut and add it to the pan. Stir in the sauerkraut thoroughly with a small fork. Reduce the heat to low and cover the pan. Let the sauerkraut sit for 20 minutes, stirring occasionally.
Now that your dough and filling is done, it is time to make the pierogi. Take a large piece of dough and, with a rolling pin, flatten it out on a table coated with flour. Cut out small, circular pieces of dough using a cookie cutter. With a teaspoon, scoop out a small amount of sauerkraut filling and put it in the center of the dough. Close the dough around the filling and pinch shut using your fingers and a small fork. Repeating this process should yield about 20 piergoi.
In a pot of boiling water, add the pierogi, five at a time. Let them boil for 2-3 minutes or until they float. Then, fry the pierogi in a pan with butter and add your favorite topping. They are now ready to eat.
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