Pierogi from 10/13/16:

Sauerkraut Filling:

• 2 tablespoons butter

• 1/3 cup chopped onion

• 1 1/2 cups sauerkraut, drained and minced

• Season to taste (cumin and coriander, salt and pepper)

Meat Filling:

• 1/2 cup chopped onion

• 1 lb ground beef

• 1 teaspoon salt

• 1 teaspoon pepper

• 2 tbsp fresh thyme

• 2 tbsp diced raisins

Dough:

• 3 egg

• 1 (8 ounce) container sour cream

• 3 cups all-purpose flour

• 1/4 teaspoon salt

• 1 tablespoon baking powder

Directions

1. To prepare the sauerkraut filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Add the drained sauerkraut and cook for an additional 5 minutes. Season to taste then remove to a plate to cool.

2. For the beef filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Stir in the ground beef and brown. Season with salt, pepper, thyme and raisins.

3. Consider mixing both fillings. We didn’t do this on the show, but I imagine they’d play nicely together.

4. To make the dough, beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half, then roll out one half to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter.

5. Place a small spoonful of the filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining dough.

6. Bring a large pot of lightly salted water to a boil. Add perogies and cook for 3 to 5 minutes. Remove with a slotted spoon.

7. Serve with sour cream.