Polish Pierogi

Directions

1. 1

   For the sauerkraut filling: Melt 2 tablespoons butter in a skillet over medium heat. Add 1/3 cup onion and cook until translucent (about 5 minutes). Stir in the drained sauerkraut and cook for 5 minutes more. Season with salt and pepper, then let cool.

2. 2

   For the potato filling: Melt 3 tablespoons butter in a skillet over medium heat. Add 1/2 cup onion and cook until translucent (about 5 minutes). Stir into the mashed potatoes and season with salt and white pepper.

3. 3

   For the dough: Whisk together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder. Mix with the egg mixture until a dough forms. Knead on a lightly floured surface until a firm, smooth dough forms. Divide in half.

4. 4

   Roll out one half of the dough to 1/8 inch thickness. Cut out 3-inch rounds using a cookie cutter. Place a small spoonful of potato filling in the center of each round. Moisten the edges with water, fold into a half-moon shape, and press with a fork to seal.

5. 5

   Repeat the process with the second half of the dough and the sauerkraut filling.

6. 6

   Bring a large pot of salted water to a boil. Add the pierogi and cook for 3 to 5 minutes, or until they float to the surface. Drain using a slotted spoon.