Pierogi (Polish Dumplings)
Servings Prep Time
12 25minutes
Cook Time
15minutes
Servings Prep Time
12 25minutes
Cook Time
15minutes
Ingredients
SAUERKRAUT FILLING
  • 2tbsp butter
  • 1/3cup onionchopped
  • 1.5cups sauerkrautdrained and minced
POTATO FILLING
  • 3tbsp butter
  • 1/2cup onionchopped
  • 2cups cold mashed potatoes
  • 1tsp white pepper
DOUGH
  • 3 eggs
  • 1 8-oz container sour cream
  • 3cups all-purpose flour
  • 1/4tsp salt
  • 1tbsp baking powder
  • 1tsp 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