Pierogi (Polish Dumplings)
Traditional Polish pierogi with potato and sauerkraut fillings, wrapped in an egg-sour cream dough and boiled until tender. A classic handmade dumpling dish that is hearty and comforting.
Pasos
- 1
Prepare the sauerkraut filling: melt butter in a skillet over medium heat; cook onion until translucent (about 5 minutes); add drained sauerkraut and cook another 5 minutes; season with salt and pepper; set aside to cool.
- 2
Prepare the mashed potato filling: melt butter, cook onion until translucent (about 5 minutes); stir into mashed potatoes; season with salt and white pepper.
- 3
Make the dough: beat eggs with sour cream until smooth; whisk flour with salt and baking powder; stir into the sour cream mixture until dough comes together; knead on a lightly floured surface until firm and smooth.
- 4
Divide dough in half, roll out one half to 1/8 inch thickness, and cut into 3 inch rounds.
- 5
Place a small spoonful of the mashed potato filling in the center of each round; moisten edges with water, fold over, and seal with a fork; repeat with remaining dough and sauerkraut filling.
- 6
Bring a large pot of lightly salted water to a boil; cook pierogi 3–5 minutes or until they float to the top; remove with a slotted spoon.
