A delightful twist on traditional pierogies, these dumplings are filled with a savory sauerkraut mixture and served with a buttery topping.
Rinse the sauerkraut under warm water, then squeeze out the excess moisture and chop finely.
Chopping the sauerkraut finely ensures an even texture in the filling.
Sauté the chopped onion in bacon fat over medium heat until softened.
Stir frequently to prevent the onion from burning.
Add the sauerkraut and sour cream to the saucepan, season with salt, and cook for 10 minutes.
Cook until the mixture is well combined and heated through.
Mix the flour and salt in a bowl, then add the egg and warm water to form a soft dough.
Avoid overmixing to keep the dough tender.
Roll out the dough on a floured surface to about 1/8 inch thickness.
Use a light touch to prevent the dough from sticking.
Cut circles from the dough using a biscuit cutter.
Re-roll scraps to maximize dough usage.
Place a spoonful of filling in the center of each circle, fold in half, and seal the edges.
Press the edges firmly to ensure a tight seal.
Boil the dumplings in salted water for 3-4 minutes until they float.
Cook in batches to avoid overcrowding the pot.
Serve the dumplings with melted butter and optional crispy bacon or sautéed onions.
Serve immediately for the best flavor and texture.
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