Pirohy: Slovak sauerkraut dumplings with onions

Tip: tap a step to mark it as done.

1. Prepare the filling

   35 min

   Squeeze the liquid out of the sauerkraut, rinse it with water if it is very sour, and chop it finely. Finely chop the onion and sauté it in the oil until translucent. Add the sauerkraut, caraway seeds, and pepper, pour in the water, and simmer, covered, for about 25 minutes, until the sauerkraut is tender. Uncover and cook until the water evaporates. The filling should be dry. Let it cool.

2. Knead the dough

   45 min

   Mix the flour with the salt, add the egg and oil, then gradually add the lukewarm water. Knead into a smooth, elastic dough that is not sticky. Cover with a bowl and let rest for 30 minutes.

3. Fill the pirohy

   40 min

   Roll out the dough on a floured work surface to a thickness of 2 mm and cut out rounds 8 cm in diameter. Place a teaspoon of filling in the center of each round, fold into a half-moon, and press the edges firmly together with your fingers or a fork. Place the filled pirohy on a floured kitchen towel.

4. Boil the pirohy

   15 min

   Bring a large pot of salted water to a boil and cook the pirohy in batches. Once they float to the surface, cook for another 4–5 minutes, then remove with a slotted spoon.

5. Brown the onions and serve

   15 min

   Cut the onions for serving into thin half-moons and sauté them in the butter until golden brown. Spoon the onions and butter over the cooked pirohy and serve with sour cream.

Tip: Freeze uncooked pirohy in a single layer on a baking sheet, then transfer them to a bag. Cook straight from frozen, allowing an extra 2–3 minutes.

This recipe was translated from the Slovak original: Pirohy s kyslou kapustou a opraženou cibuľkou