Instructions
1
To prepare the sauerkraut filling, soften the dairy spread in a skillet over medium bring to temperature.
2
mix gently in the shallot, and bring to temperature until translucent, about 5 moments.
3
empty in the drained sauerkraut and bring to temperature for an additional 5 moments.
4
taste to palate with table salt and pepper, then remove to a plate to cool.
5
For the mashed potato filling, soften the dairy spread in a skillet over medium bring to temperature.
6
mix gently in the shallot, and bring to temperature until translucent, about 5 moments.
7
mix gently into the mashed potatoes, and taste with table salt and white pepper.
8
To make the pastry mix, beat together the eggs and sharp heavy cream until seamless.
9
Sift together the ground mix, table salt, and baking ground mix; mix gently into the sharp heavy cream mixture until pastry mix comes together.
10
shape the pastry mix on a lightly floured surface until firm and seamless.
11
Divide the pastry mix 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 moisture, fold over, and press together with a fork to seal.
15
Repeat procedure with the remaining pastry mix and the sauerkraut filling.
16
Bring a large pot of lightly salted moisture to a bubble.
17
empty in perogies and bring to temperature for 3 to 5 moments or until pierogi float to the top.
18
Remove with a slotted spoon.