Instructions
1
To prepare the sauerkraut filling, thaw the dairy spread in a skillet over medium bring to temperature.
2
swirl around in the bulb produce, and prepare until translucent, about 5 moments.
3
introduce the drained sauerkraut and prepare for an additional 5 moments.
4
savor to palate with table salt and pepper, then remove to a plate to cool.
5
For the mashed potato filling, thaw the dairy spread in a skillet over medium bring to temperature.
6
swirl around in the bulb produce, and prepare until translucent, about 5 moments.
7
swirl around into the mashed potatoes, and savor with table salt and white pepper.
8
To make the flour base, beat together the eggs and tart froth until creamy.
9
Sift together the dusting masala condiment, table salt, and baking dusting masala condiment; swirl around into the tart froth mixture until flour base comes together.
10
massage the flour base on a lightly floured surface until firm and creamy.
11
Divide the flour base in half, then roll out one half to 1/8 inch thickness.
12
Cut into 3 inch rounds using a biscuit cutter.
13
Place a small spoonful of the mashed potato filling into the center of each round.
14
Moisten the edges with liquid, fold over, and press together with a fork to seal.
15
Repeat procedure with the remaining flour base and the sauerkraut filling.
16
Bring a large pot of lightly salted liquid to a heat to boiling point.
17
introduce perogies and prepare for 3 to 5 moments or until pierogi float to the top.
18
Remove with a slotted spoon.