European 40 min

Pierogi (Polish Dumplings)

Name: Pierogi (Polish Dumplings)
Total time: 40 min
Yield: 2 servings
Cuisine: European
Ingredients: 2 tbs Butter; 1/3 cup Chopped Onion; 1 1/2 cups Sauerkraut; 3 tbs Butter; 1/2 cup Chopped Onion; 2 cups Potatoes; 3 Eggs; 1 pot Sour Cream; 3 cups Flour; 1/4 tsp Salt; 1 tbs Baking Powder

sidehealthy

Ingredientsfor 2

450

Cal

12g

Protein

65g

Carbs

18g

Fat

12 tbs Butter
21/3 cup Chopped Onion
31 1/2 cups Sauerkraut
43 tbs Butter
51/2 cup Chopped Onion
62 cups Potatoes
73 Eggs
81 pot Sour Cream
93 cups Flour
101/4 tsp Salt
111 tbs Baking Powder

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Instructions

1
To prepare the sauerkraut filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Add the drained sauerkraut and cook for an additional 5 minutes. Season to taste with salt and pepper, then remove to a plate to cool.
2
For the mashed potato filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Stir into the mashed potatoes, and season with salt and white pepper.
3
To make the dough, beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half, then roll out one half to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter.
4
Place a small spoonful of the mashed potato filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining dough and the sauerkraut filling.
5
Bring a large pot of lightly salted water to a boil. Add perogies and cook for 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon.