Pierogi (Polish Dumplings)

Ingredients

• 2 tbspbutter, for the sauerkraut filling
• 1/3 cuponion, chopped, for the sauerkraut filling
• 1 1/2 cupsauerkraut, drained
• 3 tbspbutter, for the potato filling
• 1/2 cuponion, chopped, for the potato filling
• 2 cupmashed potatoes, for the filling
• 3eggs, for the dough
• sour cream, 1 pot (approx. 200g), for the dough
• 3 cupall-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 butter in a skillet over medium heat. Cook the onion until translucent, about 5 minutes. Add the drained sauerkraut and cook for 5 more minutes. Season with salt and pepper, then remove to a plate to cool.

2. 2

   For the potato filling: melt 3 tbsp butter and cook the onion until translucent, about 5 minutes. Stir into the mashed potatoes and season with salt and white pepper.

3. 3

   For the dough: beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder, then stir into the sour cream mixture until a dough forms. Knead on a lightly floured surface until firm and smooth.

4. 4

   Divide the dough in half. Roll one half to 3mm (⅛ inch) thickness and cut into 7.5cm (3-inch) rounds with a biscuit cutter.

5. 5

   Place a small spoonful of mashed potato filling in the centre of each round. Moisten the edges with water, fold over, and press the edges together firmly with a fork to seal. Repeat with the remaining dough using the sauerkraut filling.

6. 6

   Bring a large pot of lightly salted water to a boil. Cook the pierogi in batches for 3–5 minutes until they float to the top. Remove with a slotted spoon and serve.