Pierogi

Polish dumplings with a meat or sauerkraut filling

Makes 36 pierogi · 527 kcal per serving

Ingredients

• 390 g all purpose flour
• 50 g egg
• 122 g water
• 0.7 g salt
• 680 g ground beef (80/20)
• 110 g onion

Method

1. Dough: Combine the flour, egg, water, and salt, and knead to a smooth dough. Roll ⅛-in thick and cut into 3-in circles.
2. Hamburger filling: Brown the ground beef with the onion, seasoning with salt and pepper.
3. Sauerkraut filling: Drain the sauerkraut and grind it with the Polish sausage, then heat through.
4. Assemble: Put a teaspoon of filling on each circle, press the edges to seal, and boil 5 min in rapidly boiling water. Drain and serve with melted butter.

Notes

A family recipe, in memory of Mary Majewski. This is a Polish-American recipe from a small town in Wisconsin.