Step 1 of 8
Pierogi (Polish Dumplings)
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.
Step 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.
Step 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.
Step 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.
Step 5
Halve the dough. Roll one half out to about 3 mm and stamp out 7.5 cm rounds with a cutter.
Step 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.
Step 7
Roll and fill the second half of the dough the same way, using the sauerkraut mixture.
Step 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.
