Pierogi (Polish Dumplings)
Description
These pierogies, made with tender sour cream and egg dough, are stuffed with buttery mashed potato, onion, and sauerkraut to make Polish dumplings.
Ingredients
•
2 tablespoons butter
•
1/3 cup chopped onion
•
1 1/2 cups sauerkraut, drained and minced
•
salt and pepper to taste
•
3 tablespoons butter
•
1/2 cup chopped onion
•
2 cups cold mashed potatoes
•
1 teaspoon salt
•
1 teaspoon white pepper
•
1 (8 ounce) container sour cream
•
3 large eggs
•
3 cups all-purpose flour
•
1 tablespoon baking powder
•
1/4 teaspoon salt
Directions
1
Gather all ingredients.
2
Make sauerkraut filling: Melt butter in a skillet over medium heat. Cook and stir onion in hot butter until translucent, about 5 minutes. Add sauerkraut and cook, stirring occasionally, for 5 more minutes. Season with salt and pepper, then remove to a plate to cool.
3
Make potato filling: Melt butter in the same skillet over medium heat. Cook and stir onion in hot butter until translucent, about 5 minutes. Stir in mashed potatoes, salt, and white pepper. Remove from heat.
4
Make dough: Beat together sour cream and eggs in a large bowl until smooth. Sift flour, baking powder, and salt into a separate bowl; stir into sour cream mixture until dough comes together.
5
Knead dough on a lightly floured surface until firm and smooth.
6
Divide dough in half, then roll out one half to 1/8-inch thickness. Cut into 3-inch rounds using a biscuit cutter. Place a small spoonful of potato filling into the center of each round.
7
Moisten edges with water, fold over, and press with a fork to seal. Roll and fill remaining dough half with sauerkraut filling.
8
Bring a large pot of lightly salted water to a boil. Add pierogies in batches to boiling water and cook until they float to the top, 3 to 5 minutes. Remove with a slotted spoon.
9
Enjoy!