Sauerkraut And Potato Pierogies. Recipe for Polish Dumplings. A family tradition served as an appetizer, or a side dish, topped with crumbled bacon, fried onions and sour cream.
- 2 Tablespoons butter
- 1/3 cup chopped onion
- 1 1/2 cups sauerkraut drained and minced
- salt and pepper to taste
- 3 tablespoons butter
- 1/2 cup chopped onion
- 2 cups cold mashed potatoes
- Salt and pepper to taste
- 3 eggs
- 1 (8 oz.) container sour cream
- 3 cups flour
- 1/4 teaspoon salt
- 1 Tablespoon baking powder
Melt the butter in a skillet over medium heat. Stir in the onion, and cook for 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.
Melt the butter in a skillet over medium heat.
Stir in the onion, and cook for 5 minutes. Stir into the mashed potatoes, and season with salt and pepper.
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.
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.
Bring a large pot of lightly salted water to a boil. Add perogies and cook for 3 to 5 minutes or until pierogies float to the top. Remove with a slotted spoon.
They can be served as a main dish and topped with an Alfredo, marinara, or mushroom sauce. You can eat them with a simple topping such as melted butter or use a more elaborate pierogi topping such as your favorite meat or fish.