Name: Pierogi (Polish Dumplings)
Yield: 8 servings
Cuisine: Polish
Ingredients: 2 tbs Butter; 1/3 cup Chopped Onion; 1 1/2 cups Sauerkraut; 3 tbs Butter; 1/2 cup Chopped Onion; 2 cups Potatoes; 3 Eggs; 1 pot Sour Cream; 3 cups Flour; 1/4 tsp Salt; 1 tbs Baking Powder

Side

8 servings

343 cal/serving

Instructions

Step 1

Melt butter in a skillet over medium heat, add chopped onion and cook until translucent, add drained sauerkraut and cook 5 minutes, season with salt and pepper, then transfer to a plate to cool

ButterChopped OnionSauerkrautSalt

Step 2

Melt butter in a skillet over medium heat, add chopped onion and cook until translucent, stir into mashed potatoes, season with salt and white pepper

ButterChopped OnionPotatoesSalt

Step 3

Beat together eggs and sour cream until smooth

EggsSour Cream

Step 4

Sift together flour, salt, and baking powder and stir into the sour cream mixture until dough comes together

FlourSaltBaking Powder

Step 5

Knead the dough on a lightly floured surface until firm and smooth

Step 6

Divide the dough in half, roll out one half to 1/8 inch thickness, and cut 3-inch rounds

Step 7

Place a small spoonful of the mashed potato filling into the center of each round, moisten edges with water, fold over, and press with a fork to seal

Step 8

Repeat the assembly with the remaining dough and the sauerkraut filling

Step 9

Bring a large pot of lightly salted water to a boil, add perogies, cook 3 to 5 minutes or until they float, and remove with a slotted spoon

Salt