Ingredients
2slicebacon
20ozsauerkraut,(1 can) drained and rinsed
1tsponion powder
3tbspbacon grease
3eggs,plus 1 beaten for brushing
¼cuphalf and half cream
½tspsalt
¾cupmilk
¼cupbutter,softened, plus ¼ melted for brushing
5½cupsall-purpose flour
Preparation
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, reserving bacon grease, crumble and set aside.
In a medium bowl, combine sauerkraut, onion powder, crumbled bacon, and bacon grease. Stir well; set aside.
In a large bowl, beat together eggs, half-and-half, salt, milk, and softened butter with electric mixer. Stir in flour to form a soft dough. Cover and let rest 5 minutes in a warm place.
Grease hands and dough with butter, and knead on a floured surface for 10 minutes. Divide dough into 4 sections, and grease each with butter to prevent drying out.
Combine beaten egg and melted butter, and set aside. Roll out a section of dough to a thickness of ⅛-inch. Cut out 4-inch circles with a round cutter or glass.
Place 1 tablespoon sauerkraut filling in the center of each circle, brush the edges of the circle with the butter and egg mixture, fold in half, and press edges together to seal. Repeat with the remaining sections of dough.
Bring a large pot of water to a boil. Cook pierogi for 5 minutes, or until they float to the top.
Serve and enjoy.
