Pierogi — tender Polish dumplings stuffed with mashed potato or tangy sauerkraut, boiled until they float. Comforting little parcels, lovely served with soured cream.
- 1 1/2 cups Sauerkraut
- 3 tbs Butter
- 1/2 cup Chopped Onion
- 2 cups Potatoes
- 3 Eggs
- 1 pot Sour Cream
- 3 cups Flour
- 1/4 tsp Salt
- 1 tbs Baking Powder
Video
Preparation
- To make 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, then 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, then stir into the sour cream mixture until the dough comes together. Knead on a lightly floured surface until firm and smooth. Divide in half, then roll out one half to ⅛-inch thickness and cut into 3-inch rounds with a biscuit cutter.
- Place a small spoonful of the mashed potato filling into the centre of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat with the remaining dough and the sauerkraut filling.
- Bring a large pot of lightly salted water to the boil. Add the pierogi and cook for 3 to 5 minutes, or until they float to the top, then remove with a slotted spoon.
