- make the dough, rest - make the filling; add finely chopped walnuts to the braised kraut; re-heat gently; set aside to cool - roll out the dough, cut out circles - place 1 tbsp of the cooled filling in the center - brush the edges with water; fold the circle in half
- seal the edges by gently pressing them together - cook the pierogi in hot water - remove using a slotted spoon, drizzle with a little oil and set aside - serve with caramelized onion sauce or brown butter
- with a dollop of sour cream - with caramelized onions - with brown butter and walnuts - with braised kapusta - with bigos - hunters stew