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Pierogi (Polish Dumplings)
Pierogi (Polish Dumplings)
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Fluffy sour cream dough filled with creamy mashed potatoes, onions, and sauerkraut - a delicious twist on Polish dumplings.
Ingredients:
  • 0.33333334326744 cup chopped onion
  • 1.5 cups sauerkraut, drained and minced
  • 3 tablespoons butter
  • 2 cups cold mashed potatoes
  • 1 teaspoon white pepper
  • 1 (8 ounce) container sour cream
  • 3 large eggs
  • 3 cups all-purpose flour
Instructions:
  • Assemble all ingredients.
  • Create sauerkraut filling by melting butter in a skillet over medium heat. Sauté onion in the butter until translucent, about 5 minutes. Stir in sauerkraut and cook for an additional 5 minutes. Season with salt and pepper, then transfer to a plate to cool.
  • Prepare the potato filling by melting butter in a skillet over medium heat. Sauté onion in the butter until translucent, for about 5 minutes. Add mashed potatoes, salt, and white pepper. Remove from heat.
  • In a large bowl, combine smooth sour cream and eggs. In a separate bowl, sift together flour, baking powder, and salt, then stir into the sour cream mixture until a dough forms.
  • Shape the dough on a lightly floured surface until it's firm and smooth.
  • Divide the dough in half, then roll out one half to a thin 1/8-inch thickness. Cut into 3-inch rounds using a biscuit cutter and add a tasty spoonful of potato filling in the center of each round.
  • Dampen the edges with water, fold over, seal by pressing with a fork, then roll and stuff the other half of the dough with sauerkraut filling.
  • - Bring a pot of salted water to a lively boil. Cook pierogies in batches until they rise to the surface, approx. 3-5 minutes. Remove using a slotted spoon.
  • Savor every bite!

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