Pierogi (Polish Dumplings)

Steps

1. 1
   Step 1:

   Melt 2 tablespoons butter in a skillet over medium heat for the sauerkraut filling.

2. 2
   Step 2:

   Stir in 1/3 cup chopped onion and cook until translucent, about 5 minutes.

   5 min
3. 3
   Step 3:

   Add the drained sauerkraut and cook for an additional 5 minutes.

   5 min
4. 4
   Step 4:

   Season the sauerkraut filling to taste with salt and black pepper.

5. 5
   Step 5:

   Transfer the filling to a plate and let it cool.

6. 6
   Step 6:

   Melt 3 tablespoons butter in a skillet over medium heat for the mashed potato filling.

7. 7
   Step 7:

   Stir in 1/2 cup chopped onion and cook until translucent, about 5 minutes.

   5 min
8. 8
   Step 8:

   Stir the onion mixture into the mashed potatoes.

9. 9
   Step 9:

   Season the potato filling with salt and white pepper.

10. 10
    Step 10:

    Beat the eggs and sour cream together until smooth.

11. 11
    Step 11:

    Sift together the flour, salt, and baking powder.

12. 12
    Step 12:

    Stir the flour mixture into the sour cream mixture until a dough comes together.

13. 13
    Step 13:

    Knead the dough on a lightly floured surface until firm and smooth.

14. 14
    Step 14:

    Divide the dough in half.

15. 15
    Step 15:

    Roll out one half to 1/8-inch thickness.

16. 16
    Step 16:

    Cut the dough into 3-inch rounds using a biscuit cutter.

17. 17
    Step 17:

    Place a small spoonful of mashed potato filling in the center of each round.

18. 18
    Step 18:

    Moisten the edges with water, fold the rounds over, and press them together with a fork to seal.

19. 19
    Step 19:

    Repeat with the remaining dough and the sauerkraut filling.

20. 20
    Step 20:

    Bring a large pot of lightly salted water to a boil.

21. 21
    Step 21:

    Add the pierogi and cook for 3 to 5 minutes, or until they float to the top.

    3–5 min
22. 22
    Step 22:

    Remove the pierogi with a slotted spoon.