Sauerkraut Pierogi with Bread-Machine Dough
Wonderfully fragrant meatless pierogi for sauerkraut lovers! These cabbage dumplings with fried onions have become a fixture in my family — they're made from ingredients you always have on hand in winter. They're filling and a great way to add variety to your menu. Give them a try!
Cooking method
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Step 1:
Gather all the ingredients.
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Step 2:
I make the dough in a bread machine: add the flour, salt, egg, and water. I also add a little vegetable oil to make the dough more elastic, but that's optional. Run the "Dough" cycle and stop it after 20–30 minutes.
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Step 3:
Fry the onion until golden.
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Step 4:
Add the sauerkraut and braise, covered, for 20–30 minutes. This is how it should look when it's done.
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Step 5:
In a separate pan, fry 2 onions until golden — these are for topping the finished pierogi.
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Step 6:
Shape the pierogi and boil them in salted water until they're done.
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Step 7:
Arrange them on a plate and spoon the fried onions over the top.
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Step 8:
Enjoy!
- Just look how gorgeous and delicious these turned out! And the aroma… the neighbors are already knocking! Make a batch and see for yourself.
Caloric content of the products possible in the composition of the dish
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Vegetable oil - 873 kcal/100g
- Sauerkraut - 19 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Chicken egg - 80 kcal/100g
