Pierogi (Polish Dumplings)

The method

1. 01

   To prepare the sauerkraut filling, melt 2 tbs of butter in a skillet over medium heat.

2. 02

   Stir in 1/3 cup of chopped onion, and cook until translucent, about 5 minutes.

3. 03

   Add the drained sauerkraut and cook for an additional 5 minutes.

4. 04

   Season to taste with salt and pepper, then remove to a plate to cool.

5. 05

   For the mashed potato filling, melt 3 tbs of butter in a skillet over medium heat.

6. 06

   Stir in 1/2 cup of chopped onion, and cook until translucent, about 5 minutes.

7. 07

   Stir into the mashed potatoes, and season with salt and white pepper.

8. 08

   To make the dough, beat together 3 eggs and 1 pot of sour cream until smooth.

9. 09

   Sift together 3 cups of flour, 1/4 tsp of salt, and 1 tbs of baking powder; stir into the sour cream mixture until dough comes together.

10. 10

    Knead the dough on a lightly floured surface until firm and smooth.

11. 11

    Divide the dough in half, then roll out one half to 1/8 inch thickness.

12. 12

    Cut into 3 inch rounds using a biscuit cutter.

13. 13

    Place a small spoonful of the mashed potato filling into the center of each round.

14. 14

    Moisten the edges with water, fold over, and press together with a fork to seal.

15. 15

    Repeat procedure with the remaining dough and the sauerkraut filling.

16. 16

    Bring a large pot of lightly salted water to a boil.

17. 17

    Add perogies and cook for 3 to 5 minutes or until pierogi float to the top.

18. 18

    Remove with a slotted spoon.