modelvorti.blogg.se - Old fashioned sauerbraten

Many prefer reheated pierogies as compared to freshly boiled ones.REHEATING: One of the great things about pierogies, is that they can be made in large quantities, refrigerated, frozen and reheated without lost of quality.Top with melted butter- chopped crisp bacon and/or chopped onions lightly browned in butter.Serve in a large dish without piling or crowding them.Cover and keep them hot until all are cooked.Place in a deep dish, sprinkle generously with melted butter to prevent them from sticking.Remove them with a perforated spoon or skimmer to a colander and drain thoroughly.Pierogies will be ready when they are puffed.The cooling period will depend upon the size you made it, the thickness of the dough and the filling.Stir VERY gently with a wooden spoon to separate them and to prevent them from sticking to the bottom of the pot.Do not attempt to cook too many at a time.COOKING: Drop a few pierogies into a large quantity of rapidly boiling salted water.Place the pierogi on a floured board or tea towel and then cover with another tea towel to prevent them from drying out.Be sure the edges are sealed well to prevent the filling from running out.Place a spoonful of filling in it, fold over to form a half circle and press the edges together with the fingers.Put the round in the palm of your hand.Cut rounds with a large biscuit cutter, or as most old-world grandmothers did, with the open end of a glass.

Roll the dough quite thin on a floured board.

The filling should be thick enough to hold its shape.

Strain the sauce through a fine mesh sieve to remove any lumps. Whisk in the gingersnaps and cook until thickened, stirring occasionally. Return the liquid to the pan and place over medium-high heat.

Cover and let stand for at least 10 minutes. Remove the meat from the pot and keep warm.

Caution: Too much kneading will toughen the dough.

Knead on a floured board until the dough is smooth.

Add the egg, oil and water to make a medium soft dough.Mix the flour with the salt in a deep bowl.Cook over low heat for 15 minutes or until sauerkraut is tender and the flavors blend.Cook the onion in the fat or shortening until tender.Sauerkraut Filling: Rinse the sauerkraut well in warm water, squeeze dry, and chop very fine.