Sauerkraut Filling for Pierogi
Description
Fill pockets of pierogi dough with a tart and hearty mixture of sauteed onions and mushrooms, sauerkraut, salt, pepper and a dab or two of sour cream.
Ingredients
•
2 tablespoons vegetable oil
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1 cup chopped onion
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1 cup chopped mushrooms
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14 ounces sauerkraut - drained, rinsed and minced
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1/4 teaspoon salt
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1/4 teaspoon ground black pepper
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2 tablespoons sour cream
Directions
1
In a large skillet, heat oil over a medium flame. Add onions and mushrooms, and cook until tender but not brown. Stir in sauerkraut, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 6 to 10 minutes. Remove from heat, and stir in 2 tablespoons sour cream.