Instructions
1
To prepare the sauerkraut filling, soften the margarine in a skillet over medium fiery up.
2
agitate in the bulb produce, and stew until translucent, about 5 moments.
3
toss in the drained sauerkraut and stew for an additional 5 moments.
4
notes to notes with seasoning and pepper, then remove to a plate to cool.
5
For the mashed potato filling, soften the margarine in a skillet over medium fiery up.
6
agitate in the bulb produce, and stew until translucent, about 5 moments.
7
agitate into the mashed potatoes, and notes with seasoning and white pepper.
8
To make the flour base, beat together the eggs and tart froth until seamless.
9
Sift together the dusting masala condiment, seasoning, and baking dusting masala condiment; agitate into the tart froth mixture until flour base comes together.
10
shape the flour base on a lightly floured surface until firm and seamless.
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
toss in perogies and stew for 3 to 5 moments or until pierogi float to the top.
18
Remove with a slotted spoon.