Kielbasy Kid Pierogi

Recipe courtesy of: Rudy’s Strudel & Bakery
5580 Ridge Road, Parma 44129 / 440.886.4430
http://rudystrudel.com/ 

Dough:
3 cups flour
2 tablespoons soft butter
1 large egg or 2 small egg yolks
1 cup water w. a few drops of vinegar
1/2 tsp salt

In a medium bowl place all of the ingredients and mix with a wooden spoon until it forms into a ball. Place the dough on a floured cutting board and kneed until all ingredients are combined and until dough peels off of the board and begins to blister. Form the dough into a ball and grease lightly. Let rest for 20-25 minutes.

 

Kielbasy Kid Filling
2 lbs kielbasa (we use a mixture of 3 Cleveland staples -Sausage Shoppe, Czuchraj Meats, State Road Meats-
2 lbs sauerkraut. Rinse the sauerkraut, drain and squeeze the excess water,,
Saute sourcraut in butter and onions and let cool.
Chop kielbasa lightly in a Cuisinart to achieve desired texture.
Mix kielbasa and sauerkraut, salt and pepper to taste.