Sauerkraut and Bacon Pierogi

Sauerkraut and Bacon Pierogi
From Marcel's Monthly Newsletter, COOK CREATE CELEBRATE: May 2012
Dough Ingredients
  1. 3 cups all purpose flour
  2. 4 eggs
  3. 1 teaspoon kosher salt
  4. 3/4 to 1 cup water (as needed)
Sauerkraut Filling Ingredients
  1. ½ lb thick-cut bacon, cut into lardons
  2. 1 16 oz package of sauerkraut
  3. 1 teaspoon caraway seeds
  4. 1 medium yellow onion
  5. 1 stick butter
  1. Mix flour, eggs, salt and 3/4 cup water together to form dough, adding more water as needed to form a ball. Let dough rest for 1/2 hour.
  2. In a sauté pan, cook bacon lardons over medium heat until just before crisp (approx 10 minutes), place on paper towel. In bacon drippings, brown onion until translucent, (approx 6-8 minutes). Add sauerkraut and caraway seeds. Heat until sauerkraut just starts to brown. Let cool.
  3. Cut dough ball into 6 equal pieces. On a floured surface, roll out dough to form a rectangle about 1/8 inch thick. Cut dough into 8 pieces. Drop 1/2 to 3/4 teaspoon of sauerkraut mixture onto one side. Brush dough edge with water, fold over other edge of dough, crimping edge with fork to seal. Continue process until dough and sauerkraut are gone.
  4. In rapidly boiling salted water, drop in 10 to 12 pierogis and cook for 8 minutes. Remove with slotted spoon to cool.
  5. In a sauté pan, melt 1 Tablespoon butter and cook pierogi, (3 to 4 at a time), until brown and crisp on each side. Serve immediately with a sprinkling of kosher salt.
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