Polish Pierogi Dumplings

Gather all the necessary ingredients and supplies before starting to prepare your pierogies.

Prepare the sauerkraut filling by melting butter in a skillet over medium heat. Cook and stir the onion in hot butter until it becomes translucent, taking around 5 minutes to achieve this. Next, add the sauerkraut and continue cooking, stirring occasionally, for an additional 5 minutes. Finally, season the mixture with salt and pepper to taste, then transfer it to a plate to cool down.

Prepare the potato filling by melting butter in the same skillet over medium heat. Cook and stir the onion in hot butter until it becomes translucent, taking around 5 minutes to achieve this. Now, stir in the mashed potatoes, salt, and white pepper to combine. Remove the skillet from the heat source.

Create the dough by beating together the sour cream and eggs in a large bowl until they form a smooth mixture. In a separate bowl, sift together the flour, baking powder, and salt to create a dry mixture. Then, stir this dry mixture into the sour cream mixture until the dough comes together in a cohesive mass.

Knead the dough on a lightly floured surface until it becomes firm and smooth to the touch.

Divide the dough into two equal halves. Then, take one half of the dough and roll it out to a thickness of 1/8 inch. Use a biscuit cutter to cut the dough into rounds, approximately 3 inches in diameter. Place a small spoonful of potato filling at the center of each round.

Moisten the edges of the dough with water, fold over the dough to enclose the filling, and press the edges together with a fork to seal. Using the remaining dough half, roll it out and fill it with the sauerkraut filling.

Bring a large pot of lightly salted water to a boil. Add the pierogies in batches to the boiling water and cook until they float to the top, taking around 3 to 5 minutes to achieve this. Remove the cooked pierogies with a slotted spoon and serve them hot.

Enjoy your delicious homemade pierogies!