Trudy's Pierogi With Kraut From Sts. Peter & Paul in Detroit

My boyfriend gave me a cookbook that was his mother's called "Wildlife Chef".  Tucked inside was a yellowed piece of paper, very neatly folded into thirds.  Written in his grandmother's beautifully meticulous cursive handwriting was this recipe.  Of course, I had to make it!  And it was wonderful.  

For the Kraut:

1 large jar of kraut

1 onion, sliced

1 tablespoon butter

1 tablespoon oil

Salt & pepper, to taste

Drain juice from kraut.  Put in boiling water for 5 minutes.  Drain in a colander under cool water.  Squeeze dry. 

In a fry pan, melt butter and add oil.  Sauté onion, and cook over medium heat until a little caramelized. 

Put kraut in frying pan with sautéed onion.  Add salt & pepper to taste.  Cook until a little brown. 

(Filling for pierogi, or can be served as a side dish)

For the Pierogi:

2 cups flour

½ cup warm milk

1 whole egg + 1 yolk

2 tablespoons sour cream

½ teaspoon salt

1 tablespoon butter for richer dough (optional)

Mix ingredients and knead into a soft, pliable dough.  Let rest for 10 minutes covered with a warm bowl. 

Divide dough into halves and roll thin.  Cut circles with large biscuit cutter. 

Place a small spoonful of filling a little to one side.  Moisten edge with water.  Fold over and press edges together firmly.  Be sure they are well sealed to prevent the filling from running out. 

Drop pierogi into salted, boiling water.  Cook for 5 minutes.  Lift out of water carefully with a slotted spoon.

Serve with melted butter. 

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Beth's note:

When I make pierogi, I melt butter in a fry pan, then add the boiled pierogi to the butter.  Cook on one side until they are browned, then flip and fry the second side.  I like to serve them with a dollop of sour cream.  

Also, if you are not eating them all right away, place on a cookie sheet lined with waxed paper or parchment paper dusted with flour.  Put in the freezer until well frozen and stash in a large ziplock bag.  They will keep for at least a month.