Pierogi — Polish dumplings

Delicate dumplings with two fillings: potato and sauerkraut. A classic Polish dish that is simple to prepare and turns out incredibly delicious.

Ingredients

• 2 tbsp Butter
• 0.33 cup Onion, chopped
• 1.5 cup Sauerkraut
• 3 tbsp Butter
• 0.5 cup Onion, chopped
• 2 cup Boiled potatoes, puréed
• 3 pcs Eggs
• 200 ml Sour cream
• 3 cup Wheat flour
• 0.25 tsp Salt
• 1 tbsp Baking powder
• to taste Salt and black pepper

Instructions

1. Prepare the sauerkraut filling. Melt 2 tablespoons of butter in a skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
2. Add the squeezed sauerkraut and cook for another 5 minutes. Season with salt and pepper to taste, then transfer to a plate to cool.
3. Prepare the potato filling. In a separate skillet, melt 3 tablespoons of butter, add the chopped onion and cook until translucent, about 5 minutes.
4. Mix the sautéed onion with the mashed potatoes, season with salt and white pepper to taste.
5. Prepare the dough. Whisk together the eggs and sour cream until smooth. In a separate bowl, sift the flour, salt and baking powder, then combine with the egg and sour cream mixture until a dough forms.
6. Knead the dough on a lightly floured surface until elastic and smooth. Divide the dough in half and roll out one half to about 3 mm thick. Cut out circles approximately 7–8 cm in diameter.
7. Place a small spoonful of potato filling in the center of each circle. Moisten the edges with water, fold in half and press the edges with a fork to seal well. Repeat the same with the second half of the dough and the sauerkraut.
8. Pour salted water into a large pot and bring to a boil. Add the pierogi and cook for 3–5 minutes until they float to the surface. Remove with a slotted spoon.