Pierogi (polish Dumplings)

Ingredients

• Servings: 48
• sauerkraut filling:
• 2 tablespoons butter
• 1/3 cup chopped onion
• 1 1/2 cups sauerkraut, drained and minced
• salt and pepper to taste
• potato filling:
• 3 tablespoons butter
• 1/2 cup chopped onion
• 2 cups cold mashed potatoes
• 1 teaspoon salt
• 1 teaspoon white pepper
• dough:
• 3 egg
• 1 (8 ounce) container sour cream
• 3 cups all-purpose flour
• 1/4 teaspoon salt
• 1 tablespoon baking powder

Recipe

Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 1 hr 40 mins


• to prepare the sauerkraut filling, melt the butter in a skillet over medium heat. stir in the onion, and cook until translucent, about 5 minutes. add the drained sauerkraut and cook for an additional 5 minutes. season to taste with salt and pepper, then remove to a plate to cool.
• for the mashed potato filling, melt the butter in a skillet over medium heat. stir in the onion, and cook until translucent, about 5 minutes. stir into the mashed potatoes, and season with salt and white pepper.
• to make the dough, beat together the eggs and sour cream until smooth. sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together. knead the dough on a lightly floured surface until firm and smooth. divide the 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 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. repeat procedure with the remaining dough and the sauerkraut filling.
• bring a large pot of lightly salted water to a boil. add perogies and cook for 3 to 5 minutes or until pierogi float to the top. remove with a slotted spoon.