Pierogi (Polish Dumplings)

Ingredients

• 2 tbspbutter, for the sauerkraut filling
• 1/3 cuponion, chopped, for the sauerkraut filling
• 1 1/2 cupssauerkraut, drained
• 3 tbspbutter, for the potato filling
• 1/2 cuponion, chopped, for the potato filling
• 2 cupsmashed potatoes, for the filling
• 3eggs, for the dough
• 1/2 cupsour cream, 1 pot (approx. 200g), for the dough
• 3 cupsall-purpose flour, plus extra for dusting
• 1/4 tspsalt, for the dough
• 1 tbspbaking powder, for the dough

Method

1. 1

   For the sauerkraut filling, melt 2 tbsp of the butter in a skillet over medium heat and cook the onion for about 5 minutes, until translucent.

2. 2

   Add the drained sauerkraut and cook for 5 minutes more, then season with salt and pepper and tip it onto a plate to cool.

3. 3

   For the potato filling, melt the remaining 3 tbsp of butter and cook the onion the same way for 5 minutes, then stir it into the mashed potato and season with salt and white pepper.

4. 4

   For the dough, beat the eggs and sour cream together until smooth. Sift the flour, salt and baking powder over them and stir until it comes together, then knead on a floured surface until firm and smooth.

5. 5

   Halve the dough. Roll one half out to about 3 mm and stamp out 7.5 cm rounds with a cutter.

6. 6

   Spoon a little potato filling into the middle of each round, wet the edge with a fingertip of water, fold it over into a half moon and press the rim shut with a fork.

7. 7

   Roll and fill the second half of the dough the same way, using the sauerkraut mixture.

8. 8

   Bring a large pot of lightly salted water to the boil and cook the pierogi in batches for 3–5 minutes. They are done about a minute after they float. Lift them out with a slotted spoon and serve.