Pierogi (Polish Dumplings)

Ingredients

• 2 tbs Butter
• 1/3 cup Chopped Onion
• 1 1/2 cups Sauerkraut
• 2 cups Potatoes
• 3 Eggs
• 1 pot Sour Cream
• 3 cups Flour
• 1/4 tsp Salt
• 1 tbs Baking Powder

Instructions

1. To prepare the sauerkraut filling, melt the butter in a skillet over medium heat. Add the chopped onion and cook for about 5 minutes until soft and translucent. Stir in the drained sauerkraut and cook for a further 5 minutes. Season with salt and pepper, then transfer to a plate to cool.
2. For the potato filling, melt the butter in a separate pan. Add the onion and cook until soft and translucent, about 5 minutes. Stir into the mashed potatoes, season with salt and white pepper, and mix until smooth.
3. To make the dough, beat the eggs with the sour cream until smooth. In a separate bowl, combine the flour, salt and baking powder, then gradually mix into the sour cream mixture until a dough forms. Knead on a lightly floured surface until firm and smooth. Divide the dough in half. Roll out one portion to about 1/8 inch thick and cut into rounds about 3 inches in diameter.
4. Place a small spoonful of the potato filling in the centre of each round. Moisten the edges with water, fold over and press to seal, using a fork if desired. Repeat with the remaining dough, using the sauerkraut filling.
5. Bring a large pot of lightly salted water to a boil. Cook the pierogi in batches for 3–5 minutes, until they float to the surface. Remove with a slotted spoon and drain.
6. This is a modern, simplified version of Polish pierogi, using a sour cream dough with baking powder, which shortens preparation time and results in a softer texture than the traditional method.

instructions_source: editorial-classic