Pierogi: Traditional Polish Dumplings

Ingredients List

Sauerkraut Filling: Savory and tangy sauerkraut for a perfect contrast.

• 2 tablespoons butter

• ⅓ cup chopped onion

• 1 ½ cups sauerkraut, drained and minced

• salt and pepper to taste

Potato Filling: Creamy mashed potatoes seasoned to perfection.

• 3 tablespoons butter

• ½ cup chopped onion

• 2 cups cold mashed potatoes

• 1 teaspoon salt

• 1 teaspoon white pepper

Dough Preparation:

• 1 (8 ounce) container sour cream

• 3 large eggs

• 3 cups all-purpose flour

• 1 tablespoon baking powder

• ¼ teaspoon salt

Instructions

Prepare all the ingredients.

Prepare the sauerkraut filling: Heat butter in a skillet over medium heat. Sauté the onion in the melted butter until soft and translucent, about 5 minutes. Stir in the sauerkraut and cook, stirring occasionally, for an additional 5 minutes. Season with salt and pepper, then transfer to a plate to cool.

Prepare the potato filling: In the same skillet, melt butter over medium heat. Sauté the onion in the hot butter until softened, about 5 minutes. Mix in the mashed potatoes, salt, and white pepper. Remove from heat.

Prepare the dough: In a large bowl, beat the sour cream and eggs together until smooth. In a separate bowl, sift the flour, baking powder, and salt, then gradually stir them into the sour cream mixture until a dough forms.

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

Split the dough in half, then roll one portion to a thickness of 1/8 inch. Use a biscuit cutter to create 3-inch rounds. Spoon a small amount of potato filling into the center of each round.

Dampen the edges with water, fold the dough over, and press with a fork to seal. Roll out and fill the remaining dough with sauerkraut filling.

Bring a large pot of salted water to a boil. Add the pierogi in batches and cook until they rise to the surface, about 3 to 5 minutes. Remove with a slotted spoon.

Enjoy your meal!

Cooking Tip

Nutrition Information (per serving)