This is a bit of a twist of fusion. Simply a folded Polish Pierogi with ingredients resembling a taco. Barb and I both love ethnic foods. We have dined at the famous Tony Packo's in Toledo for their Polish Dogs and Chicken Paprikash. Add some kraut, onions, and bacon and this could be the stairway to heaven. A very interesting fusion of two great cuisines. My only issue was finding or duplicating pierogi dough. I had to make mine from scratch.
2-4 Pierogi Dough Shells (recipe below)
1 ½ cups sauerkraut
1 link of Polish Kielbasa, sliced
1 onion, sliced and fried
2 slices bacon, fried and crisped
Pierogi Dough Recipe
2 large room temperature eggs, beaten
1/3 cup lukewarm water, more as needed
½ tsp kosher salt
2 cups all-purpose flour, more as needed
Gather the ingredients. In a medium bowl, whisk together 2 large room temperature eggs, 1/3 cup lukewarm water, and salt. Add 2 cups all-purpose flour all at once and mix with a wooden spoon until well moistened.
Knead the dough in the bowl until it is firm and well mixed. Cover with an overturned bowl or loosely with plastic wrap and let rest 10 minutes to 1 hour. Preheat oven to 350F. Heat sauerkraut and kielbasa in saucepan.
Form the dough into roughly the round size of 2-4 medium size tortillas. Place on greased baking sheet or cast iron skillet and bake for 10-15 minutes only. Fill (in order) sauerkraut, kielbasa, onions, and bacon chunks. Serve warm.
