Pierogi (Polish Dumplings)

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Pierogi (Polish Dumplings)
Prep Time 25 minutes
Cook Time 15 minutes
Servings
Ingredients
SAUERKRAUT FILLING
  • 2 tbsp butter
  • 1/3 cup onion chopped
  • 1.5 cups sauerkraut drained and minced
POTATO FILLING
  • 3 tbsp butter
  • 1/2 cup onion chopped
  • 2 cups cold mashed potatoes
  • 1 tsp white pepper
DOUGH
  • 3 eggs
  • 1 8- oz container sour cream
  • 3 cups all-purpose flour
  • 1/4 tsp salt
  • 1 tbsp baking powder
  • 1 tsp salt
Prep Time 25 minutes
Cook Time 15 minutes
Servings
Ingredients
SAUERKRAUT FILLING
  • 2 tbsp butter
  • 1/3 cup onion chopped
  • 1.5 cups sauerkraut drained and minced
POTATO FILLING
  • 3 tbsp butter
  • 1/2 cup onion chopped
  • 2 cups cold mashed potatoes
  • 1 tsp white pepper
DOUGH
  • 3 eggs
  • 1 8- oz container sour cream
  • 3 cups all-purpose flour
  • 1/4 tsp salt
  • 1 tbsp baking powder
  • 1 tsp salt
Instructions
SAUERKRAUT FILLING
  1. Melt the butter in a skillet over medium heat, stir in onion and cook until translucent, about 5 minutes
  2. Add the drained sauerkraut and cook for an additional 5 minutes
  3. Season to taste with salt and pepper. Remove to a plate to cool
MASHED POTATO FILLING
  1. Melt the butter in a skillet, stir in the onion and cook until translucent, about 5 minutes
  2. Stir into the mashed potatoes, season with salt and white pepper
DOUGH
  1. Beat together the eggs and sour cream until smooth
  2. Sift together the flour, salt and baking powder; stir into the sour cream mixture until dough comes together
  3. Knead the dough on a lightly floured surface until firm and smooth
  4. Divide the dough in half, roll out one half to 1/8" thickness
  5. Cut into 3: rounds using a biscuit cutter
FINISH
  1. Place a small spoonful of the mashed potato filling into the center of each round. Moisten the edges with water, fold over and press together with a fork to seal
  2. Repeat process with the remaining dough and the sauerkraut filling
COOK
  1. Bring a large pot of lightly saltrede water to a boi. Add pierogies and cook for 3-5 minutes or until pierogi float to the top
  2. Remove with a slotted spoon
Recipe Notes

Serve with a bowl of sour cream

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