Pierogi (Polish Dumplings)

These pierogies, made with tender sour cream and egg dough, are stuffed with buttery mashed potato, onion, and sauerkraut to make Polish dumplings.

• Preparation Time: 25 mins
• Cooking Time: 15 mins
• Total Time: 40 mins
• Calories: 253 Calories

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons butter
• 3 tablespoons butter
• 1 tablespoon baking powder
• 1 (8 ounce) container sour cream
• 3 large eggs
• salt and pepper to taste
• 1 teaspoon white pepper
• 2 cups cold mashed potatoes
• 0.25 teaspoon salt
• 0.5 cup chopped onion
• 0.33333334326744 cup chopped onion
• 1.5 cups sauerkraut, drained and minced

Recipe Instructions

Step 1

Enjoy!

Step 2

Make sauerkraut filling: Melt butter in a skillet over medium heat. Cook and stir 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.

Step 3

Make potato filling: Melt butter in the same skillet over medium heat. Cook and stir onion in hot butter until translucent, about 5 minutes. Stir in mashed potatoes, salt, and white pepper. Remove from heat.

Step 4

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.

Step 5

Gather all ingredients.

Step 6

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.

Step 7

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

Step 8

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.

Step 9

Moisten edges with water, fold over, and press with a fork to seal. Roll and fill remaining dough half with sauerkraut filling.