Pierogi (Polish Dumplings)

Side · Polish classic.

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

Method

1. Heat the pan — To prepare the sauerkraut filling, melt the butter in a skillet over medium heat.
2. Stir — Stir in the onion, and cook until translucent, about 5 minutes.
3. Add ingredients — Add the drained sauerkraut and cook for an additional 5 minutes.
4. Season — Season to taste with salt and pepper, then remove to a plate to cool.
5. Heat the pan — For the mashed potato filling, melt the butter in a skillet over medium heat.
6. Stir — Stir in the onion, and cook until translucent, about 5 minutes.
7. Stir — Stir into the mashed potatoes, and season with salt and white pepper.
8. Continue cooking — To make the dough, beat together the eggs and sour cream until smooth.
9. Mix together — Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together.
10. Knead — Knead the dough on a lightly floured surface until firm and smooth.
11. Roll out — Divide the dough in half, then roll out one half to 1/8 inch thickness.
12. Continue cooking — Cut into 3 inch rounds using a biscuit cutter.

More Poland recipes

• Beetroot & red cabbage sauerkraut
• Bigos (Hunters Stew)
• Bigos (Polish hunter's stew)
• Braised stuffed cabbage
• Challah
• Golabki (cabbage roll)