Milo’s Extra Sweet Pierogies
Chef Jamilka Borges
1 Hours 30 Minutes
- 2 c. Milo’s Extra Sweet Tea
- 2 lbs. pork shoulder or butt, cubed
- 1 c. sauerkraut
- 1/4 c. crushed tomatoes
- 2 tbsp. olive oil
- 2 sweet onions, diced
- 1/8 tbsp. crushed black pepper
- 2 tsp. kosher salt
- ¼ c. Milo’s Extra Sweet Tea
- 1 egg
- 3 c. all-purpose flour
- ¼ c. sour cream
- 1 tsp. kosher salt
- Cut pork into ½ inch cubes. Season with salt and pepper.
- In a Dutch oven, heat olive oil. Sear pork on all sides. Add crushed tomatoes, sauerkraut, and onions, then cover with Milo’s Extra Sweet Tea. Let cook until tender, about 1.5 hours.
- While the filling cooks, use a stand mixer to mix the dough ingredients until it forms a ball. The texture should be a bit sticky, but workable.
- Wrap the dough in plastic wrap and let rest for 30 to 60 minutes.
- With a rolling pan and some extra flour, roll the dough to ⅛ inch thickness. Cut with a round cutter to make 4 inch disks. Keep covered with a moistened towel.
- Once pork is fork-tender, strain the liquid into a new container. Shred the pork with forks and let cool.
- Place 1 teaspoon of filling in the center of each disk of dough. Fold the dough over, forming a pocket around the filling. Pinch, twist, or crimp the edges to seal.
- Bring a large stockpot of salted water to a boil. Add pierogies and cook until they float, about 2 to 4 minutes. Remove with a slotted spoon.
- While pierogies are cooking, heat 2 tbsp. of butter in a skillet. Transfer cooked pierogies to the skillet and cook until browned on each side, about 5 minutes.
- Serve with sour cream or pork drippings.