Turkey Sauerkraut Pierogi

Ingredients:
dough:
iii cups flour
ane loving loving cup usual depression temperature water
ii eggs
ii tablespoons sour cream
ane teaspoon salt

filling:
1/2 loving loving cup finely diced cooked turkey breast
1/2 loving loving cup chopped sauerkraut
freshly public nighttime pepper

Directions:
In a pocket-size bowl, mix together the filling ingredients. Set aside.

In a large bowl, mix together all of the dough ingredients until a circular ball forms.

If the dough is overly sticky, add together together a piffling bit for flour, if crumbly, add together together a tiny bit to a greater extent than water. Roll out on a clean, floured surface. Roll closed to closed 1/8 thick.

Use a large (about iii inch) circular biscuit or cookie cutter to cutting out circles. Place ane 1/2 teaspoon of filling on ane side of the circular of dough leaving a 1/4 inch rim around the bottom. Fold the other side together with pinch tightly shut. Repeat until all of the rounds are filled. Bring a large pot of H2O to boil. Add the pierogi together with boil until they float to the surface. Remove together with serve or saute briefly inward butter amongst some onions, simply to chocolate-brown them, before serving. Serve hot amongst leftover cranberry sauce together with sour cream for dipping.

Yield: closed ii 1/2 dozen pocket-size pierogi

My thoughts:

This twelvemonth we made a lot of Polish together with Eastern European influenced dishes together with thence I sentiment I'd follow it upward amongst ane of my favorite Polish foods, pierogi! I've simply made it ane fourth dimension before together with both times I was struck by times how slowly it is. The dough is very, existent simple together with slowly to piece of occupation amongst together with yous lot forcefulness out fill upwards upward them amongst pretty much anything.

We've discussed how Baltimore is truly into sauerkraut at Thanksgiving. We like it, leftover turkey together with dipped them inward cranberry sauce instead simply sour cream. Yum!



*Now being held at the Maryland State Fairgrounds, locals! I saw an article inward the December (issue #152) Saveur by times Jennifer Walker which implied the festival was no more. This isn't true, it simply moved indoors together with out of the urban heart due to costs.
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