Chef Brad from Canon East Sac x Raley's Pierogi Recipe

bacon

🥗Healthier: turkey bacon

💰Cheaper: pork belly

Turkey bacon is lower in fat, while pork belly is often cheaper.

sauerkraut

🥗Healthier: fresh cabbage

💰Cheaper: canned cabbage

Fresh cabbage is healthier, while canned is budget-friendly.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt is lower in calories and richer in protein.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat, while margarine is often less expensive.

Mix flour and salt in a bowl.

Make a well in the center and add eggs and water.

Knead the dough until smooth, about 5-7 minutes.

Cover and let rest for 30 minutes.

Cook bacon in a skillet until crispy, then remove and chop.

In the same skillet, sauté onions until translucent.

Add sauerkraut and cook until heated through, about 5 minutes.

Combine bacon and sauerkraut mixture in a bowl and season with black pepper.

Roll out dough on a floured surface to about 1/8 inch thick.

Cut circles from the dough using a glass or cutter.

Place a spoonful of filling in the center of each circle.

Fold dough over filling and pinch edges to seal tightly.

Bring a large pot of salted water to a boil.

Drop pierogi into boiling water and cook until they float, about 3-5 minutes.

Remove with a slotted spoon and drain.

Pan-fry pierogi in butter until golden brown, about 3-4 minutes per side.

Cooking Techniques

Spice Level:

Allergens