List of Ingredients
- 3 3/4 C. of flour
- 3/4 LB. of readymade wine sauerkraut
- 2 of potatoes
- 2 of small eggs
- Shallot
- Butter
- Marjoram
- Extravirgin olive oil
- Salt
- Pepper
Method
Beat the eggs with 2/3 cup of water, a pinch of salt, and a tablespoon of oil, then combine with the flour. Let the dough rest for 30 minutes in a bowl covered with plastic wrap. Boil the potatoes and press them through a potato ricer. Chop a shallot and sauté it in a pat of butter for 1-2 minutes. Add the shallot to the mashed potatoes, then add in the sauerkraut, salt and pepper.
Combine until you obtain an even filling. Roll out the dough into a thin sheet and cut it into ribbons 4” to 4 3/4” wide. Distribute the filling onto the ribbons in dollops about 1-inch wide; fold a part of the ribbon back over the filling, seal the edges well, and cut the pierogi into half-moon shapes: you’ll obtain about 30 pierogi. Seal the dough well by pressing down gently.
Cook the pierogi in salted boiling water for 15 minutes. Drain and dress with browned butter and a few marjoram leaves.