This was a moderate amount of work for a few meals worth. Definitely more of a weekend (Christmas) production than a weeknight. Pretty tasty and I look forward to trying them reheated fried in butter.
Start with the dough (from here).
Heat together, not quite to boiling
- 280 mL (1 c. + 2.5 Tbsp) water
- 3 T butter
- 4 cups (500 g. ) flour`
- 1 tsp. (4 g) salt
Add heated water/butter and stir it in, the knead it for at least five minutes. Cover and let sit an hour.
Make filling:
- potatoes (I boiled three russets then mashed and added some butter and milk and pepper)
- 1 c. sauerkraut (drained)
When the dough has rested, divide into about four parts. Roll one out 1/8-1/16" thick cut in about 3" rounds with a glass. Add filling, press edge together and crimp/fold. Set on floured towel, covered with another towel until finished.
Boil water, add pierogi (7-8 in saucepan, or more). After pierogi float (after several minutes), let them cook another 2 minutes or so, then remove with slotted spoon to colander and put butter on to prevent stick. They can be eaten as such, or fried a few minutes in butter in a pan, topped with carmelized onions, bacon, sour cream, etc.
Note: if there is dough leftover, they can be stuffed with jam and eaten with powdered sugar.
I've frozen some uncooked and some cooked, to do a taste test comparison.
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