From Glen Manzer
I like to have my pierogis with a sauté of wild mushrooms, how I ate them as a child with my grandfather. Your choice, but put sour cream out for everyone. Again, never, ever ketchup!
1-1/2 c. all-purpose flour
1-1/2 c. crème fraîche or sour cream
pinch of salt
1 medium onion, minced
3 garlic cloves, minced
2 c. sauerkraut, well-drained
fresh thyme leaves
sea salt and black pepper
1 medium onion, sliced
1 lb. good quality sliced bacon, julienned
Mix together the flour, crème fraîche or sour cream and salt until it forms a ball. Turn onto a floured board and knead for 6 minutes. If the dough is a little sticky, add a touch of flour, until it forms a smooth ball. Set aside to rest for at least an hour, or wrap in plastic and refrigerate over night, which is better.
Put a touch of butter in a hot skillet and sauté the onions and garlic until slightly caramelized. Add the sauerkraut, season with thyme, salt and pepper, and allow to cool. Whisk the eggs with a touch of water to make an egg wash.
Cover a baking sheet with parchment paper. Divide the dough in half and roll each half 1/4-inch-thick. Cut the dough into circles, at least 3 inches in diameter. Place a small mound of filling in the centre of each circle, brush the dough edges with a small amount of egg wash, then fold over to make a half moon. Pinch the edges of each pierogi closed, making sure they are completely sealed. Place them on the parchment, making sure they don’t overlap or touch each other. At this point, you can freeze the finished pierogi, and when completely frozen, transfer them to an acceptable freezer container.
To cook the pierogi, first put some butter in a large, hot skillet along with the sliced onions and bacon and sauté until slightly caramelized.
Bring a large pot of water to a boil. Add some salt and the pierogi – don’t crowd the pot. When the pierogi float to the top of the water, cook for another 2 minutes, then drain the pierogi well and transfer them to the skillet with the onion mixture. Adjust the seasoning, toss to coat, then transfer to a platter and serve with generous grindings of pepper.