Pierogi (Polish Dumplings)

Ingredients

• butter (2 tablespoons)
• onion (0.33 cup)
• sauerkraut (1.5 cups)
• salt (0 )
• pepper (0 )
• butter (3 tablespoons)
• onion (0.5 cup)
• cold mashed potatoes (2 cups)
• salt (1 teaspoon)
• white pepper (1 teaspoon)
• sour cream (1 (8 ounce) container)
• eggs (3 large)
• all-purpose flour (3 cups)
• baking powder (1 tablespoon)
• salt (0.25 teaspoon)

Instructions

1. Gather all ingredients.
2. Make sauerkraut filling: Melt butter in a skillet over medium heat. Cook and stir chopped 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 chopped 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!

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 253
• fat: 11 g
• sats: 6 g
• carbs: 33 g
• fibre: 2 g
• protein: 6 g
• salt: 0 g