Pierogi (Polish Dumplings)

Name: Pierogi (Polish Dumplings)
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Polish
Ingredients: 2 tbsp butter; ⅓ cup chopped onions; 1 ½ cups sauerkraut; 3 tbsp butter; ½ cup chopped onions; 2 cups potatoes; 3 eggs; 1 sour cream; 3 cups flour; ¼ tsp salt; 1 tbsp baking powder

A Polish snack. Ready in about 45 minutes. Difficulty: medium.

25 minPrep (about)
20 minCook (about)
45 minTotal time
4Servings
MediumDifficulty

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Ingredients

How many people?

− 4 people +

Recipe makes 4

2 tbsp butter
⅓ cup chopped onions
1 ½ cups sauerkraut
3 tbsp butter
½ cup chopped onions
2 cups potatoes
3 eggs
1 sour cream
3 cups flour
1 tbsp baking powder

Spices & seasonings (1): salt

¼ tsp salt

How to make it

Steps in our own plain words.

To prepare your sauerkraut filling, melt the butter in a pan over medium heat.
Stir in the onion.
Cook until see-through, about 5 minutes.
Add the drained sauerkraut.
Cook for an more 5 minutes.
Season to taste with salt and pepper.
Remove to a plate to cool.
For your mashed potato filling, melt your butter in a pan over medium heat.
Stir in the onion.
Cook until see-through, about 5 minutes.
Stir into the mashed potatoes.
Season with salt and white pepper.
To make the dough.
Beat together the eggs and sour cream till smooth.
Sift baking powder, salt and together the flour.
Mix in the sour cream mix until dough comes together.
Knead your dough on a lightly floured surface till firm and smooth.
Divide the dough in half.
Roll out one half.
Do it to 1 8 inch thickness.
Cut in 3 inch rounds using a biscuit cutter.
Place a little spoonful of the mashed potato filling in the center of each round.
Moisten the edges with water.
Fold over, plus press together with a fork to seal.
Repeat procedure with the rest of the dough and the sauerkraut filling.
Bring a big pot of salted water to a boil.
Add perogies.
Cook for 3 to 5 minutes until pierogi float to the top.
Remove with a slotted spoon.