Digital Garden

Recipe: Pierogi


  • 3 1/2 cups Flour
  • 3 Eggs
  • 2 tbspn Sour Cream
  • 1 cup Water
  • Salt and Pepper

Mix Flour, Eggs, Sour Cream and Water, kneading into a ball of stretchy dough. Rest underneath a bowl for 30 minutes. Roll out with a pin, then process through pasta press to create a uniform paper-thin sheet.


  • 2 large Potatoes
  • 3 tbspn Butter
  • 2 tbspn Olive Oil
  • 1 large Potato
  • 3 tbspn Garlic
  • 2 cups Saurkraut
  • 1/4 cup Parmesan
  • 6 diced Strips of Bacon
  • Apple Cider Vinegar
  • Salt and Pepper

Boil potatoes until just barely fork tender. Dice and mash potatoes they should be a chunky mash. Fry bacon (keep the lard), onions and kraut in butter and olive oil. Add potato mixture. Add parmesan, garlic, salt, pepper, and vinegar to taste.


Use pierogi presses to cut out even circles from the dough. Put a tablespoon's worth of filling in the middle of each pierogi. Close the press to seal the pierogi. Gently drop each pierogi into boiling water for 3 minutes.

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