Ingredients

Instructions

1. 1

   In a large bowl, mix the flour and salt. Create a well in the center and add the egg and sour cream. Mix until a dough forms, kneading gently on a floured surface for about 3-5 minutes until smooth. Wrap in plastic and rest for 20 minutes.

2. 2

   While the dough rests, fry the diced bacon in a skillet over medium heat until crispy. Remove bacon with a slotted spoon, leaving the fat in the pan.

3. 3

   Add the chopped onion to the bacon fat and cook over medium-low heat until soft and caramelized, about 10 minutes.

4. 4

   In a mixing bowl, combine the drained sauerkraut, crispy bacon, caramelized onions, and black pepper. Mix well.

5. 5

   Roll out the dough on a floured surface to about 1/8 inch thickness. Use a round cutter or glass to cut out circles approximately 3 inches in diameter.

6. 6

   Place a spoonful of the sauerkraut mixture in the center of each circle. Fold the dough over to create a half-moon shape and pinch the edges tightly to seal.

7. 7

   Bring a large pot of salted water to a boil. Drop pierogi in batches and cook for 3-4 minutes, or until they float to the top.

8. 8

   Drain the pierogi. In a large skillet, melt the butter over medium-high heat.

9. 9

   Add the boiled pierogi to the skillet and fry for 2-3 minutes per side until golden brown and crispy.

10. 10

    Serve hot, garnished with fresh dill.