Another recipe to share from my Polish friends Marta & Marek. These are really good but they do take time to prepare. It goes faster with 2 people; 1 to roll and 1 to stuff. Make sure you cook plenty because you’ll just keep popping them in your mouth! Delicious!
8 cups flour
8 oz. container sour cream
1/2 tsp. kosher salt
1 recipe filling – (follows)
In a large bowl, beat together eggs, caron sour cream and salt. Stir in flour and only enough warm water till dough feels like velvet. Turn dough out onto a lightly floured counter and knead until smooth. Roll out thin – 1/8 – 1/4″ thickness. Cut out 3 1/2 inch circles with something like a biscuit cutter or you can use a cleaned out tuna can. Cover with waxed paper to prevent drying out.
Place a spoonful of the filling (see below) slightly below the center of a circle of dough. Fold the dough over and seal edges with fingertips or a fork. Use enough filling so that you have to stretch the dough over it, but not so much that it squeezes out when sealed. Repeat until filling is all used.
Either boil them by bringing a large pot of water to a boil and dropping them in a few at a time then cook for about 3 minutes after they float to the service. OR you can put about 1 inch of vegetable oil in a large dutch oven and fry on each side for a bout 5-7 minutes – until hot and crispy.
2 Tbsp. vegetable oil
1 cup chopped onion
1 cup chopped mushrooms
14 oz. sauerkraut – drained, rinsed and minced
1/4 tsp. kosher salt
1/4 tsp. ground black pepper
2 Tbsp. sour cream
In a large skillet, heat the oil over medium heat; add onions and mushrooms, and cook until tender but not brown. Stir in sauerkraut, salt & pepper. Cook for 5-10 minutes. Remove from heat and stir in 2 Tbsp. sour cream. Let this cool before using as filling.
Potato & Cheese Filling:
4 cups mashed potatoes
1 cup shredded cheddar cheese or 1 cup cottage cheese
Kosher salt & ground black pepper to taste
(Marta & Marek also add bacon bits/chunks and sauteed onions)
In a large bowl, mix everything together.